April 4, 2022
Review RecipeEggnog Bread
The eggnog bread is a moist bread with delicious flavor, and the glaze is light and sweet. A decadent treat to enjoy during the holidays.
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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.
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.
EGGNOG BREAD INGREDIENTS
You’ll need:
For the Bread
- 2 eggs
- 1½ cups eggnog
- 1 teaspoon rum extract
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ cup butter, softened
- 2¼ cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 3.4-ounce box vanilla instant pudding mix, dry
- ½ teaspoon salt
- ½ teaspoon allspice
For the Glaze Topping
- 1 cup powdered sugar, sifted
- 2 to 3 tablespoons eggnog
- ¼ teaspoon butter extract
- ⅛ teaspoon allspice
SUBSTITUTIONS AND ADDITIONS
EGGNOG: Any brand of eggnog will work for this easy eggnog bread. You could even make homemade eggnog if you prefer.
PUDDING MIX: You can use French vanilla or regular vanilla pudding mix.
NUTS: A great addition to this moist eggnog 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°F. Spray a 9×5 loaf pan with cooking spray and set it aside.
STEP TWO: In the large bowl of a stand mixer with the paddle attachment add eggs, eggnog, rum extract, vanilla extract, and butter. Turn the mixer on medium speed and mix together for about 2 minutes.
STEP THREE: In a separate bowl add sifted flour, pudding mix, baking powder, sugar, and allspice. Whisk all of the ingredients together well.
PRO TIP:
Your bread will turn out even better if you sift your dry ingredients, including your spices! It helps aerate the ingredients to fully spread out and release all their flavors during the baking process AND if you use any spices that haven’t been used in a while, you never know when the sifter might catch a little cluster of the spice that wouldn’t be fun to bite into.
STEP FOUR: Turn the mixer to low speed and slowly add the flour mixture to the wet ingredients. Combine until no flour streaks remain.
STEP FIVE: Pour into the prepared loaf pan with a parchment paper sling and bake for 55 to 65 minutes, or until a toothpick inserted in the middle comes out clean.
PRO TIP:
You want your parchment paper sling to be about 8½ inches wide to cover the bottom of the pan along with the two 9-inch sides. It doesn’t need to cover both ends of the loaf pan. Just the bottom and sides. Leave excess parchment hanging above and over the sides of the pan about 4 inches above the height of the pan. Pour batter over it and then when it is done baking, you grab each tab of parchment on either side of the loaf pan and pull it up like a sling for the bread and nothing sticks on the bottom.
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 cool bread for 20 minutes in the bread pan.
STEP EIGHT: After 20 minutes, gently remove the bread from the pan and pour the glaze over the top of the bread and serve!
PRO TIP:
Place your loaf of eggnog bread on a wire rack before glazing so that any excess glaze doesn’t pool at the base of your bread when you pour it.
HOW TO SERVE
If you love the taste of eggnog, then you will go crazy for this easy bread recipe. The warm spice and eggnog flavor will be a guaranteed hit. This bread would also make a great gift for friends and neighbors this Christmas season.
MORE BREAD RECIPES
STORAGE
IN THE FRIDGE: After letting your bread cool completely, wrap it tightly in plastic wrap or aluminum 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.
Every eggnog lover will go crazy for this quick bread recipe. The bread is moist and soft, and the glaze is so light and sweet. It’s easy to make, tastes delicious, and will be a great treat to whip up this year’s holiday season!
FREQUENTLY ASKED QUESTIONS
Can eggnog bread be frozen?
You can freeze this bread for up to 3 months. If freezing, it’s best to do so before putting the glaze on top and then adding the glaze once you thaw it.
Could I make mini loaves using this eggnog bread recipe?
If you prefer to make this bread in miniature loaf pans, you certainly can. You would have to adjust the baking time and keep a close eye on the bread to make sure it doesn’t bake too long.
Should I use store-bought or homemade eggnog for this recipe?
Either is fine. Store-bought makes whipping up this bread quick and easy but if you have a preferred homemade eggnog recipe, feel free to use that.
MORE RECIPES YOU’LL LOVE
- Bread Pudding
- Chocolate Chip Pumpkin Bread
- Glazed Carrots Recipe (Butter and Brown Sugar)
- Monkey Bread
- Banana Bread Pudding
Eggnog Bread
The eggnog bread is a moist bread with delicious flavor, and the glaze is light and sweet. A decadent treat to enjoy during the holidays.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Ingredients
Bread
- 2 eggs
- 1½ cups eggnog
- 1 teaspoon rum extract
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ cup butter softened
- 2¼ cups all-purpose flour sifted
- 2 teaspoons baking powder
- 3.4 ounces vanilla instant pudding mix dry
- ½ teaspoon salt
- ½ teaspoon allspice
Glaze Topping
- 1 cup powdered sugar sifted
- 2-3 tablespoons eggnog
- ¼ teaspoon butter extract
- ⅛ teaspoon allspice
Instructions
- Preheat the oven to 350°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 55 to 65 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!
Video
Notes
TIP: Your bread will turn out even better if you sift your dry ingredients, including your spices! It helps aerate the ingredients to fully spread out and release all their flavors during the baking process AND if you use any spices that haven’t been used in a while, you never know when the sifter might catch a little cluster of the spice that wouldn’t be fun to bite into.
TIP: You want your parchment paper sling to be about 8½ inches wide to cover the bottom of the pan along with the two 9-inch sides. It doesn’t need to cover both ends of the loaf pan. Just the bottom and sides. Leave excess parchment hanging above and over the sides of the pan about 4 inches above the height of the pan. Pour batter over it and then when it is done baking, you grab each tab of parchment on either side of the loaf pan and pull it up like a sling for the bread and nothing sticks on the bottom.
TIP: Place your loaf of eggnog bread on a wire rack before glazing so that any excess glaze doesn’t pool at the base of your bread when you pour it.
Recipe adapted from: https://lilluna.com/eggnog-bread/
Nutrition
Sodium: 369mg | Calcium: 136mg | Vitamin C: 1mg | Vitamin A: 520IU | Sugar: 54g | Fiber: 1g | Potassium: 264mg | Cholesterol: 102mg | Calories: 495kcal | Saturated Fat: 9g | Fat: 15g | Protein: 8g | Carbohydrates: 83g | Iron: 2mg
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Comments
diane says
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
Layne Kangas says
It’s a 3.4 ounce box of pudding of mix! 🙂 Enjoy!!
Rènè says
What size loaf pan is used?
Layne Kangas says
I used a 9×5 loaf pan! Enjoy 🙂
Jody says
Is it instant pudding or regular?
Layne Kangas says
It’s instant – enjoy!
A says
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 ?
Layne Kangas says
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.
Lys says
Look up Agar Agar. It works the same, but not sure if you might be able to use it?
Sarah says
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?
Layne Kangas says
Yes, I would refrigerate before serving. I would bring it to room temp and then add the glaze before serving. Enjoy!
Gloria says
We love this delicious bread – perfect for anyone who likes egg nog!
Carla says
This bread is fabulous, but both times I have made it the centers aren’t baked. I leave it in longer and test with a toothpick. Everything seems good until I flip it out of the pan, what am I doing wrong?
Layne Kangas says
Uh oh! I would suggest making a foil tent and letting it bake a few extra minutes.
Sandy Buffett says
Everyone loves this! Even my egg nog indifferent husband. It was devoured in a day and a half…another is baking as I write this. Thank you for the delicious recipe!