Go Back
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.