Eggnog Bread

 

close up shot of Eggnog Bread on a cutting board
Eggnog Bread is moist and soft, filled with the flavors of eggnog and warm spices. A yummy addition to your holiday baking, eggnog bread also makes a great gift.
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Table of Contents
  1. Eggnog Bread Ingredients
  2. Substitutions and Additions
  3. How to Make This Eggnog Bread Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Eggnog Bread is the perfect holiday treat. Similar to a pound cake, Eggnog Bread has a rich, buttery texture. Of course with warm spices, thick sweet glaze, and a delicious eggnog taste in every bite you don’t have to wait until the holidays to enjoy a slice of this tasty bread. 

If you love yummy quick breads, you’ll also want to make Snickerdoodle Bread, Peanut Butter Bread, and Chocolate Banana Bread

close up shot of Eggnog Bread on parchment paper

Eggnog Bread Ingredients

Eggnog Bread raw ingredients that are labeled

You will need:

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

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 loaf pan with cooking spray. Set aside.

STEP TWO: 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.

eggs, eggnog, rum extract, sugar, vanilla extract, and butter mixed in a bowl

STEP THREE: In a separate mixing bowl add sifted flour, pudding mix, baking powder, salt, and allspice. Whisk together.

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. 

flour, pudding mix, baking powder, salt, and allspice whisked together in a bowl

STEP FOUR: Turn the mixer to low speed and slowly add the dry mixture to the wet mixture. Combine until no flour streaks remain.

dry mixture added to the wet mixture in a bowl and mixed together

STEP FIVE: Pour into the greased loaf pan 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.

glazed ingredients in a bowl and whisked together

STEP SEVEN: Once the bread is done cooking remove it from the oven and allow 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.

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.

STEP NINE: Pour the glaze over the top of the bread and serve!

glazed poured over the bread on a cutting board

How to Serve

Eggnog bread is a sweet choice to serve for breakfast with a nice, hot cup of coffee. Eggnog bread also makes a tasty gift to give to friends and neighbors, especially around the holidays. Santa’s favorite kind of bread, instead of typical cookies, leave out a slice of eggnog bread for Santa along with a glass of milk. 

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. 

overhead shot of slices of Eggnog Bread on a cutting board

Eggnog Bread is the best way to start your holiday season. Moist and soft, it’ll be the treat your family looks forward to the most each year. So easy to make as part of your holiday baking, you can also enjoy a slice any time of year by making your own eggnog. 

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

close up shot of Eggnog Bread on a cutting board

Eggnog Bread

Eggnog Bread is moist and soft, filled with the flavors of eggnog and warm spices. A yummy addition to your holiday baking, eggnog bread also makes a great gift.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast
Cuisine American
Servings 8

Ingredients
  

Bread

  • 2 eggs
  • 1 ½ cups eggnog
  • 1 ¼ teaspoons Rum Extract
  • 1 cup Granulated Sugar
  • 1 ½ teaspoons Vanilla Extract
  • ½ cup Unsalted Butter, softened
  • 2 ¼ cups All-Purpose Flour, sifted
  • 2 teaspoons baking powder
  • ¾ once vanilla pudding mix, dry
  • ½ teaspoon salt
  • ¾ teaspoon allspice

Glaze

  • 1 cup powdered sugar, sifted
  • 2 tablespoons eggnog
  • ¼ teaspoon butter extract
  • teaspoon 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 a greased loaf pan with a parchment paper sling and bake for 55-65 minutes, or until a toothpick inserted in the middle comes out clean. You want your parchment paper sling to be about 8 ½ 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 up like a sling for the bread and nothing sticks on the bottom.
  • While the bread is baking add the glaze ingredients to a separate mixing bowl. Use a whisk to combine. Be sure and remove all clumps.
  • 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

  • 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.
  • 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.
  • 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.

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