This eggnog bread recipe creates a soft, moist delicacy with a luscious eggnog glaze. It’s a unique recipe that is the perfect holiday treat for breakfast or a sweet dessert.

Ingredients That Go Into This Recipe

Eggnog Bread

2 ¼ cups all-purpose flour
3.4-ounce box vanilla instant pudding mix
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup unsalted butter, melted and cooled
1 cup granulated sugar
2 large eggs, room temperature
1 ¼ cups eggnog
1 teaspoon vanilla extract
1 teaspoon rum extract

Eggnog Glaze

1 cup powdered sugar, sifted
¼ teaspoon rum extract
⅛ teaspoon ground nutmeg
2 tablespoons eggnog
1-2 tablespoons milk (whole or 2%), as needed for consistency

Ingredient Substitution Notes

EGGNOG: Any brand of eggnog will work for this easy eggnog bread. You could even make homemade eggnog (without alcohol) if you prefer.

Rum extract – Used purely for aroma—this gives that “holiday bakery” flavor without adding excess liquid or alcohol. Safe to omit with no other adjustments needed.

PRO TIP: With pudding mix in the dry ingredients, sifting makes a noticeable difference. It prevents clumps, helps the batter mix evenly, and avoids pockets of dry mix that can affect the texture.

What This Recipe Gets Right (That Other Recipes Never Do)

Almost all eggnog bread recipes trace back to the same base formula—which is why readers across the internet report the same issues: cracking down the center, gummy middles, and bake times running 10–20 minutes longer.

This happens because eggnog is naturally high in fat and sugar, which slows the bake and works against structure.

Our updated version addresses these issues directly:

Melted + Cooled Butter – In our recipe, fully cooled melted butter helps the batter stay stable so the loaf rises evenly and sets in the center. When butter is even slightly warm, it thins the batter and works against the eggnog and pudding mix—exactly what causes other eggnog breads to sink.

Pudding Mix For Moisture Without Extra Liquid – In our recipe, the pudding mix gives the loaf its soft, plush texture without adding any extra liquid. The batter is thick enough to bake through properly. Other versions often increase the eggnog or add more wet ingredients, which is why their centers stay gummy or never fully set.

Tips for the Best Results

#1 – The pudding mix hydrates as it bakes, and overmixing will make the loaf dense. Once the dry ingredients go in, keep the speed low and stop as soon as everything is combined.

#2 – Running a butter knife down the center of the batter before baking guides the loaf to split right where you want it to.

#3 – If your loaf is browning faster than expected, tent with foil around the 40–45 minute mark—just enough to protect the top without slowing the baking.

#4 – Start the glaze adding one tablespoon of milk. Add the second only if the mixture is still too thick—it should fall off the spoon in a slow, steady ribbon.

Overhead view of a whole eggnog bread loaf covered in creamy nutmeg glaze on a wooden board.

Storage Instructions

Eggnog Bread keeps extremely well because of the fat content in the batter. The flavor improves the next day as the nutmeg and eggnog deepen, so it’s great to bake a day ahead.

Once glazed, the loaf stays fresh at room temperature for up to two days or refrigerated for up to four days.

For longer storage, freeze the unglazed bread for up to two months. Thaw it overnight in the fridge, then glaze just before serving.

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