This Eggnog Bread is a perfectly moist and tender, easy quick bread recipe that gets finished off with a 2-ingredient sweet eggnog glaze! An easy-to-make dessert that’s great to enjoy at those wintertime holiday gatherings!
Slice into another sweet eggnog treat such as my Eggnog Pound Cake or Eggnog Cheesecake! Both will please everyone’s taste buds as much as this Christmas Eggnog Bread!
Make every holiday gathering a little brighter and tastier by treating the crowd to a loaf of this Eggnog Bread! Soft Eggnog Bread coated in a thick eggnog glaze makes for an incredible slice of homemade bread that everyone will love!
Holidays always call for all the Peanut Butter Fudge, Pies, and Cookies! However, a quick bread like this one or Christmas Funfetti Bread definitely deserves a spot on the treat table too!
After all, the subtle eggnog flavor in this bread pairs wonderfully with a warm cup of coffee or tea without sitting too heavy after the ham dinner!
Simply pair eggnog with pantry staple ingredients in just 10 minutes. Then bake, glaze, and bring it to the yearly family Christmas party and watch it quickly disappear!
Ingredient Notes
There’s nothing better around the holidays than when a treat is prepped in no time using mostly ingredients that you already have on hand. And that’s exactly what you get with this Eggnog Bread Recipe!
To bake up a loaf, first combine all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and fine sea salt. In another bowl unsalted butter, granulated sugar, an egg, rum extract, and vanilla extract are mixed together.
The dry ingredients are then mixed into the wet ingredients. Afterward, eggnog is added to the bread batter to pack in that delicious seasonal flavor!
Once the bread has baked and cooled it gets its glaze coating. This is made just by simply whisking together powdered sugar and eggnog.
How To Make Eggnog Quick Bread
- Add all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt to a large bowl.
- Stir the dry ingredients together and then set the bowl to the side.
- Combine the butter and granulated sugar together in a large bowl.
- Cream the two together. Afterward, add in the egg, rum extract, and vanilla extract.
- Add the dry ingredients into the wet. Then mix the batter together until just combined.
- Stir the eggnog into the batter until fully combined.
- Pour the Eggnog Bread batter into a loaf pan that’s been coated in cooking spray. Next, bake the loaf in a preheated oven until a toothpick inserted into the center comes out clean.
- Cool the bread on a wire rack while you combine the sugar and eggnog together to make the glaze.
- Pour the eggnog glaze over the bread, letting it drip down the sides. Slice and enjoy after you’ve allowed the glaze to set!
Frequently Asked Questions
How Do I Store This Loaf Of Eggnog Bread?
You can store this quick bread in an airtight container at room temperature. Doing so allows you to enjoy it for up to 3 days. Or you can store it in the refrigerator and eat it for up to 1 week.
Can I Freeze This Bread?
Definitely! However, I do recommend freezing the bread without the glaze topping. To freeze it, double wrap the bread using plastic wrap once the loaf is cool. Then place the wrapped bread into a Ziploc freezer bag, squeezing out any excess air.
Eat the loaf of Eggnog Bread within 3 months! Once you’re ready to enjoy just simply thaw the bread at room temperature. Then whip up the glaze and pour it over the bread.
What Should I Do If The Bread Begins Browning Before It Has Finished Baking?
To avoid burning the loaf, pull the bread out and tent the pan with foil. Then place the tented pan back in the oven to finish baking.
Should I Wait For The Loaf To Completely Cool Before Pouring On The Glaze?
You can, or you can pour it on when it’s still slightly warm. I just wouldn’t suggest glazing it as soon as it comes out of the oven. Doing so will cause the glaze to run right off of it without much sticking to the loaf.
Quick bread recipes such as this Eggnog Loaf are great to enjoy on the holidays and year-round! Grab another delicious quick bread recipe that you’ll love just as much as this one!
- Easy Cranberry Banana Bread – Perfectly moist, tender bread that’s loaded with tart cranberries!
- Applesauce Bread – Warm spices, chopped pecans, and brown sugar combine in this quick bread that preps in 5 minutes!
- Starbucks Banana Bread – This copycat recipe is made with pantry staple ingredients and mashed ripe bananas!
- Blueberry Ice Cream Bread – A deliciously sweet quick bread recipe that’s made with only 6 ingredients!
- Zucchini Bread – Overflowing with tender zucchini, crunchy walnuts, and warm cinnamon flavor!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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Eggnog Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 1 cup eggnog
Glaze
- 1 cup powdered sugar
- 3 tablespoons eggnog
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with baking spray, or line it with parchment paper and spray with baking spray, set aside. In a medium-sized bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until combined, set aside.
- In a large bowl cream together the butter and sugar for 2 minutes until combined. Add the egg and mix it in. Mix in the rum extract and vanilla. Add the dry ingredients to the wet and mix it in until just combined. Add the eggnog and fully mix it in until there are no lumps.
- Add the batter to the prepared pan. Bake for 50 to 55 minutes until a toothpick inserted into the center comes out clean. If the bread looks like it is browning too soon, tent it with foil about halfway through. Let cool in the pan for 10 minutes. Take the bread out of the pan and let it cool on a wire rack.
- While the bread cools, make the glaze by whisking together the powdered sugar and eggnog in a medium-sized bowl until smooth. The glaze should be thick yet pourable.
- Place the bread on a wire rack over a piece of parchment paper. Pour the glaze over the bread and let it drip down the sides. Let it set for 15 minutes before slicing.
Notes
- The icing will slightly harden.
- This bread has a subtle eggnog flavor. The addition of the rum extract and nutmeg enhances the eggnog flavor.
- How To Store: You can store this quick bread in an airtight container at room temperature. Doing so allows you to enjoy it for up to 3 days. Or you can store it in the refrigerator and eat it for up to 1 week.
- Can I Freeze This Bread? Definitely! However, I do recommend freezing the bread without the glaze topping. To freeze it, double wrap the bread using plastic wrap once the loaf is cool. Then place the wrapped bread into a Ziploc freezer bag, squeezing out any excess air. Eat the loaf of Eggnog Bread within 3 months! Once you’re ready to enjoy just simply thaw the bread at room temperature. Then whip up the glaze and pour it over the bread.
- What Should I Do If The Bread Begins Browning Before It Has Finished Baking? To avoid burning the loaf, pull the bread out and tent the pan with foil. Then place the tented pan back in the oven to finish baking.
- Should I Wait For The Loaf To Completely Cool Before Pouring On The Glaze? You can, or you can pour it on when it’s still slightly warm. I just wouldn’t suggest glazing it as soon as it comes out of the oven. Doing so will cause the glaze to run right off of it without much sticking to the loaf.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Robyn says
Do you use regular or non-alcoholic eggnog for this recipe?
Rebecca Hubbell says
non-alocholic