Eggnog Bread

Eggnog bread is a moist bread with a delicious and festive eggnog flavor, and the glaze is light and sweet, making this 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.

Eggnog Bread Ingredients

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You’ll need:

For The Bread:

• 2 eggs 
• 1½ cups of eggnog 
• 1 teaspoon of rum extract 
• 1 teaspoon of vanilla extract 
• 1 cup of sugar
• ½ cup of butter, softened 
• 2¼ cups of all-purpose flour, sifted 
• 3.4-ounce box of dry vanilla instant pudding mix
• 2 teaspoons of baking powder 
• ½ teaspoon of salt 
• ½ teaspoon of allspice 

For The Glaze Topping:

• 1 cup of powdered sugar, sifted 
• 2 to 3 tablespoons of eggnog 
• ¼ teaspoon of butter extract 
• ⅛ teaspoon of 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-inch 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, sugar, and butter. Turn the mixer to medium speed and mix together for about 2 minutes.

STEP THREE: In a separate bowl, add the sifted flour, pudding mix, baking powder, salt, and allspice. Whisk all of the ingredients together well. 

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. 

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 baking, remove it from the oven and cool the 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! 

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, along with our cherry bread.

After you master this bread, be sure to try a couple of our other easy recipes. Both lemon poppy seed bread and rhubarb bread are fresh-baked loaves, complete with a sweet glaze.

MORE BREAD RECIPES

Quick Breads

Banana Bread Made With Buttermilk

Quick Breads

Carrot Bread Recipe

Storage 

IN THE FRIDGE: After letting your bread cool completely, wrap it tightly in plastic wrap or aluminum foil and store it 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 holiday season! 

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• Bread Pudding
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• Monkey Bread
• Eggnog Pie
• Banana Bread Pudding
• Strawberry Banana Bread
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• Snickerdoodle Bread
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Eggnog Bread

5 from 5 votes

Eggnog bread is a moist bread with a delicious and festive eggnog flavor, and the glaze is light and sweet, making this a decadent treat to enjoy during the holidays.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

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Ingredients

  

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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 to 3 tablespoons eggnog
• ¼ teaspoon butter extract
• ⅛ teaspoon allspice

Instructions

 

• Preheat the oven to 350°F. Spray a 9×5 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 it to cool for 20 minutes in the bread pan.
• 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!

Video

Notes

• 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. 
• Your parchment paper sling should be 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 when it is done baking, grab each tab of parchment on either side of the loaf pan and pull it up like a sling for the bread.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time.
• 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: Lil’ Luna

Nutrition

Calories: 495kcal | Carbohydrates: 83g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 369mg | Potassium: 264mg | Fiber: 1g | Sugar: 54g | Vitamin A: 520IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 2mg

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