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Eggnog Bread

Slices of eggnog bread drizzled with glaze, stacked in front of a loaf on a wooden serving board.
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This Eggnog Bread is a festive, moist quick bread made with rich eggnog, warm spices, and a sweet rum glaze. Perfect for the holidays as a breakfast treat, dessert, or edible gift.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 tbsp unsalted butter, melted
  • 1 cup full-fat eggnog
  • 1 1/2 tsp vanilla extract
  • 1 tbsp rum or 1–2 tsp rum extract
  • For the glaze:
  • 1 cup powdered sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 tsp rum or rum extract
  • 2–4 tbsp eggnog

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or grease well.
  2. In a mixing bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
  3. In a large separate bowl, whisk eggs. Add sugar, oil, melted butter, eggnog, vanilla extract, and rum. Mix well.
  4. Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and bake for 50–65 minutes, until a toothpick inserted comes out clean or with moist crumbs.
  6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. To make the glaze, whisk powdered sugar, cinnamon, nutmeg, rum (or extract), and eggnog until smooth.
  8. Drizzle glaze over cooled bread before serving.

Notes

  • Use full-fat eggnog for the richest flavor and moist texture.
  • Room temperature ingredients mix more evenly.
  • Add-ins like chopped pecans or dried cranberries enhance texture and flavor.
  • You can skip the glaze or replace it with cream cheese frosting.
  • Bread can be frozen unglazed for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/eggnog-bread-quick-recipe/