Eggnog Bread

5 from 6 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 Time10

Cook Time30

Total Time40

Course: Bread, Dessert

Cuisine: American

Keyword: Eggnog Bread Recipe

Servings:

Calories: 495kcal

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 to 3 tablespoons eggnog
¼ teaspoon butter extract
⅛ teaspoon allspice

Instructions

Preheat the oven to 350°F. Spray a 9x5 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