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This eggnog bread gives you a soft, moist treat with the perfect eggnog glaze. It’s a unique recipe that is the perfect breakfast or sweet dessert for the holidays. If you love eggnog, then you will go crazy for this easy bread recipe.
After you master this bread, be sure to try a couple of our other easy recipes. Both Lemon Poppy Seed Bread and Easy Pumpkin Banana Bread are fresh baked loaves complete with a sweet glaze.
MORE BREAD RECIPES:
Banana Bread | Carrot Bread
INGREDIENTS FOR EGGNOG BREAD
You will need:
Bread
- 2 eggs
- 1 1/2 cups eggnog
- 1 teaspoon rum extract
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup butter, softened
- 2 1/4 cup all-purpose flour, sifted
- 2 teaspoon baking powder
- 3.4 ounce box vanilla instant pudding mix, dry
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
Glaze Topping
- 1 cup powdered sugar, sifted
- 2 to 3 tablespoon eggnog
- 1/4 teaspoon butter extract
- 1/8 teaspoon allspice
SUBSTITUTIONS and additions
Eggnog: Any brand of eggnog will work for this recipe. You could even make a homemade eggnog if you prefer.
Pudding Mix: You can use french vanilla or regular vanilla pudding mix.
Nuts: A great addition to this bread would be to add nuts. Try adding pecans, macadamia nuts, or crushed almonds.
HOW TO MAKE THIS EGGNOG BREAD RECIPE
STEP ONE: Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray and set it aside.
STEP TWO: In the bowl of a stand mixer with the paddle attachment add eggs, eggnog, rum extract, vanilla extract, and butter. Turn the mixer on medium and mix together for about 2 minutes.
STEP THREE: In a separate mixing bowl add sifted flour, pudding mix, baking powder, sugar, and allspice. Whisk all of the ingredients together well.
STEP FOUR: Turn the mixer to low speed and slowly add the dry mixture to the wet mixture. Combine until no flour streaks remain.
STEP FIVE: Pour into the greased loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean.
STEP SIX: While the bread is baking, add the glaze ingredients to a separate mixing bowl. Use a whisk to combine.
STEP SEVEN: Once the bread is done cooking, remove it from the oven and allow it to cool for 20 minutes in the bread pan.
STEP EIGHT: After 20 minutes, gently remove the bread from the pan and place it on a serving platter. Pour the glaze over the top of the bread and serve!
STORAGE
IN THE FRIDGE: After letting your bread cool completely, wrap it tightly in plastic wrap or tin foil and store in the fridge for 4 to 5 days.
IN THE FREEZER: You can freeze this bread for up to 3 months. If freezing, it’s best to do so before putting the glaze on top. You can freeze the glaze as well. When you are ready to enjoy, let both thaw completely, then warm the glaze before pouring it over the top of the bread.
Eggnog lovers will go crazy for this bread recipe. The bread is moist and soft, and the glaze is light and sweet. It’s easy to make, delicious, and will be a great item to bring to this year’s holiday gatherings!
MORE RECIPES YOU’LL LOVE
Eggnog bread
Ingredients
Bread
- 2 eggs
- 1 1/2 cup eggnog
- 1 tsp rum extract
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup butter softened
- 2 1/4 cup all-purpose flour sifted
- 2 tsp baking powder
- 3.4 oz vanilla instant pudding mix dry
- 1/2 tsp salt
- 1/2 tsp allspice
Glaze Topping
- 1 cup powdered sugar sifted
- 2-3 tbsp eggnog
- 1/4 tsp butter extract
- 1/4 tsp allspice
Instructions
- Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray. Set aside.
- In the bowl of a stand mixer with the paddle attachment add eggs, eggnog, rum extract, sugar, vanilla extract, and butter. Turn the mixer on medium and mix together for about 2 minutes.
- In a separate mixing bowl add sifted flour, pudding mix, baking powder, salt, and allspice. Whisk together.
- Turn the mixer to low speed and slowly add the dry mixture to the wet mixture. Combine until no flour streaks remain.
- Pour into the greased loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean.
- While the bread is baking, add the glaze ingredients to a separate mixing bowl. Use a whisk to combine.
- Once the bread is done cooking remove it from the oven and allow to cool for 20 minutes in the bread pan.
- After 20 minutes gently remove the bread from the pan and place on a serving platter.
- Pour the glaze over the top of the bread and serve!
This sounds interesting, my eggnog loving husband would probably love it! I have a question though.. what is the equivalent measurement for 3/4 ounce pudding mix? TIA
It’s a 3.4 ounce box of pudding of mix! 🙂 Enjoy!!
What size loaf pan is used?
I used a 9×5 loaf pan! Enjoy 🙂
Is it instant pudding or regular?
It’s instant – enjoy!
We have celiac & 2 dairy allergies in the house. I have alternatives for the eggnog & butter but what would be the best alternative for the pudding ?
Oh goodness, I’m not sure. I haven’t tried to make it another way. There may be an alternative mix that a health food store might carry that you could try using. I haven’t tried that though, so I am not sure what would be the best option for a special diet.
Do I have to refrigerate it if I’m serving it tomorrow? And when should I put the glaze on if I’m going to serve it tomorrow?
Yes, I would refrigerate before serving. I would bring it to room temp and then add the glaze before serving. Enjoy!