Eggnog Bread

Celebrate the season and enjoy the flavor of eggnog for breakfast or dessert. This delightful quick bread holiday recipe takes just 10 minutes to prepare.

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Enjoy eggnog any time of day with this quick bread recipe. This delightful holiday bread recipe is full of classic eggnog flavor and takes just 10 minutes to prepare. 

MORE RECIPES: Blueberry Bread | Strawberry Bread | Bread Pudding

Eggnog Bread

Celebrate the season with the flavors of eggnog and warm spices. With a sweet eggnog glaze, enjoy this quick bread for breakfast, snack time, or dessert. 

With just 10 minutes of prep work, this festive bread recipe is a delicious treat to serve holiday guests. Slice your eggnog bread and pair with a glass of eggnog, milk, or hot chocolate. 

Moist and full of delicious holiday flavor, you could even make mini loaves of your eggnog bread to wrap up and give as a sweet gift for friends and neighbors. The glaze on top makes the bread even more cheery. 

Eggnog Bread Ingredients

• Eggs
• Eggnog - store bought or homemade
• Rum Extract
• Sugar - Granulated Sugar
• Vanilla Extract
• Butter - Unsalted Butter
• Flour - All-Purpose Flour, sifted
• Baking powder
• Vanilla pudding mix - dry vanilla pudding mix
• Salt 
• Allspice
• Sugar - powdered sugar, sifted
• Butter extract

Sifting your dry ingredients may feel like an extra step, but it will help your eggnog quick bread turn out even better. Sifting the dry ingredients helps to aerate them and allows them to fully release all their flavors during the baking process. This is particularly useful for the ground spices in this recipe. 

Adding chopped nuts to the batter or on top of the glaze adds a delightful crunch to your eggnog bread. You could add pecans, macadamia nuts, walnuts, or almonds.  

You can use any brand of eggnog for this bread, you could even make homemade eggnog. While you could serve your bread glaze-less, it adds a sweet, light topping, and gives the bread a beautiful finish. 

How to Make Eggnog Bread

FIRST STEP: Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray. Set aside. 

SECOND STEP: 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. 

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

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

FIFTH STEP: 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 it up like a sling for the bread and nothing sticks on the bottom.

SIXTH STEP: 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. 

SEVENTH STEP: 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!

Do I have to sift the dry ingredients? 

Sifting your dry ingredients helps to aerate them and allows them to fully release all their flavors during the baking process. Taking the time to sift the dry ingredients will help your eggnog quick bread turn out even better. 

Can I freeze eggnog bread? 

Eggnog bread can be frozen for up to three months. It’s best to freeze the bread unglazed and then add the glaze once you thaw it.

Can I make mini eggnog loaves? 

You can use this recipe to make regular loaves, mini loaves, or even muffins. You will have to adjust the baking time and keep an eye on the bread to make sure it doesn’t bake for too long. 

How to Store Eggnog Bread 

IN THE FRIDGE:  Allow your bread to cool completely and then wrap it tightly in plastic wrap or aluminum foil. Store wrapped eggnog bread in the refrigerator for 4 to 5 days.  
IN THE FREEZER: Eggnog bread is best frozen before putting the glaze on top. The glaze can also be frozen separately. Wrap cooled bread in plastic wrap and place in a freezer-safe resealable plastic bag. Store in the freezer for up to 3 months. Allow the bread to thaw completely before glazing and serving. Glaze can be warmed before pouring over the top of the bread.

Eggnog Bread

Celebrate the season and enjoy the flavor of eggnog for breakfast or dessert. This delightful quick bread holiday recipe takes just 10 minutes to prepare.

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Prep Time 10 minutes mins

Bake Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 8 servings

Calories 459 kcal

Ingredients

  

1x2x3x

Bread

• 2 egg
• 1½ cups eggnog
• 1¼ tsp Rum Extract
• 1 cup Granulated Sugar
• 1½ tsp Vanilla Extract
• ½ cup Unsalted Butter, softened
• 2¼ cup All-Purpose Flour, sifted
• 2 tsp Baking Powder
• ¾ oz Vanilla pudding mix, dry
• ½ tsp Salt
• ¾ tsp Allspice

Glaze

• 1 cup Powdered sugar, sifted
• 2 tbsp eggnog
• ¼ tsp Butter extract
• ⅛ tsp Allspice

DIRECTIONS

 

• 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 it 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 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!

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Nutrition

Calories: 459kcal | Carbohydrates: 74g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 210mg | Potassium: 247mg | Fiber: 1g | Sugar: 46g | Vitamin A: 521IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 2mg

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