Eggnog Bread

Super moist eggnog bread is filled with flavors of eggnog and nutmeg, and topped with the most delicious glaze! It’s a favorite holiday quick bread.

If you’re an eggnog lover, you’ll really like this bread! You can always use that leftover eggnog to make some Eggnog Snickerdoodles or an Eggnog Milkshake while you’re at it.

Slices of eggnog bread with glaze on top

Christmas Quick Bread

You guys know how much I love a sweet, non-yeast Bread recipe. They’re my favorite!! Today I’m sharing another one of those great quick bread recipes. This one is for Eggnog Bread. Yes – it sounds delicious, right?!

I know not everyone loves Eggnog, but if you love hints of nutmeg, butter and delicious-ness, then I know you’ll love this recipe. Not to mention, it has a super tasty eggnog flavored glaze that compliments the eggnog in the bread perfectly!

You could bake a loaf of eggnog bread to take to a friend or neighbor, make it for a holiday brunch or party, or just make it for yourself to enjoy with a nice hot cup of hot cocoa! Whatever your reason, be sure you enjoy a loaf of eggnog quick bread this Christmas season!

Baking with Eggnog

You can either make your own or purchase a carton at the grocery store. Either way, if you find yourself with leftovers there are several recipes you can make using eggnog. We even have a few recipes, besides this delicious eggnog bread, on Lil Luna you can try:

Eggnog bread batter in bread pans

How to Make Eggnog Quick Bread

MIX. Using the paddle attachment in your mixer, mix your eggs, eggnog, rum, sugar, vanilla and butter. In a separate bowl, sift your flour, pudding mix, baking powder, salt and nutmeg. Add to your mixer and blend together. Your butter might be clumpy and that is ok. It will melt as it cooks.

BAKE. Pour into greased pan(s). Bake at 350°F for about 30 minutes if using mini loaves, and 45-55 minutes for a regular loaf pan.

GLAZE. Whisk together glaze ingredients and pour over your cooled eggnog bread.

Variations: As always, I share my favorite version of a recipe with all of you, but that doesn’t mean it is the only delicious version. Here are a few ways you can easily change up this bread:

  • Serve with or without glaze
  • Glaze thickness: adjust the amount of powdered sugar for a thicker or thinner glaze.
  • Add chopped nuts in the batter or on top
  • Sprinkle cinnamon or other spice on top of the glaze

Recipe Notes:

  • Use room temperature ingredients since they combine better with the other ingredients. 
  • Don’t stir too much. Just mix until combined. The batter may be a bit lumpy, but it will smooth out when baking.
  • Fresh is best- make sure that not only is the eggnog and eggs fresh, but that the baking soda and baking powder are fresh. Expired powders will not rise correctly. 
  • If the cake is browning too quickly, tent a piece of foil over the top until the center has finished baking as well.

Eggnog quick bread cut into slices

Serving and Storing

Serve with a Cup of Cocoa:

Storage: Store the bread in an airtight container. I like to use a Ziploc bag or wrap it with plastic wrap. Store at room temperature for 2-3 days, in the fridge for about 5 days or in the freezer for up to 3 months. 

 

For more quick bread recipes, check out:

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Eggnog Bread Recipe

4 from 2 votes
Super moist eggnog bread is filled with flavors of eggnog and nutmeg, and topped with the most delicious glaze! It's a favorite holiday quick bread.
Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 mini loaves (or 1 regular loaf)
Calories 1979 kcal
Author Lil' Luna

Ingredients

Bread

  • 2 eggs
  • 1 1/2 cups eggnog (not low fat)
  • 1 cup white sugar
  • 1 tsp vanilla extract
  • 1/2 cup butter at room temperature
  • 2 1/4 cup all purpose flour
  • 3.4 oz White Chocolate pudding mix
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg

Eggnog Glaze

  • 1 cup sifted confectioners sugar
  • 2 tbsp eggnog
  • 1/8 tsp ground nutmeg

Instructions
 

  • Using the paddle attachment in your mixer, mix your eggs, eggnog, sugar, vanilla and butter.
  • In a separate bowl, sift your flour, pudding mix, baking powder, salt and nutmeg. Add to your mixer and blend together. Your butter might be clumpy and that is ok. It will melt as it cooks.
  • Pour into greased pan(s). Bake at 350. Mini loaves for about 30 minutes and a regular loaf pan will take about 45-55 minutes.
  • Whisk together glaze ingredients and pour over your cooled eggnog bread.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. Have to make this – but where in the world do you get spiced rum extract? Maybe I’ve just not noticed it since I haven’t had occasion to use it, but is it in the stores?? Or Amazon?? Thanks again for another awesome recipe!

  2. 3 stars
    The middle flopped and was way undercooked, but the outside baked well. Taste was good but sad it totally flopped and we could only salvage the outer edges. I even baked it another 8 minutes to get the center to cook.