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.
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:
- Cheesecake
- cinnamon rolls, muffins, coffee cake
- Eggnog Cookies & Eggnog Snickerdoodles
- Pancakes, waffles, french toast
- Oatmeal & rice pudding
- Mashed sweet potatoes
- Eggnog Milkshake
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.
Serving and Storing
Serve with a Cup of Cocoa:
- Mexican Hot Chocolate
- White Chocolate Peppermint Cocoa
- Double Chocolate Hot Cocoa
- Frozen Hot Chocolate
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:
- Snickerdoodle Bread
- Cream Cheese Filled Banana Bread
- Homemade Amish Bread
- Honey Oat Quick Bread
- Orange Cranberry Bread
Eggnog Bread Recipe
Ingredients
Bread
- 2 eggs
- 1 1/2 cups eggnog (not low fat)
- 1 cup 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.
Yum – thanks so much. Happy Thanksgiving.
Oh yes!
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!
Looks too yummy to pass up this recipe! I’m gonna have to make this one!
This is such a great idea! Love it!
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.
Mine did not turn out either. It was raw in the center and I baked at least 10 minutes longer than I should have giving me burnt edges and a raw center. It was not specified, but should the white chocolate pudding been the instant kind or the cook kind?
I am sorry it didn’t. I use the instant pudding. If you see edges getting burnt, you can lower the temp a bit & use a foil tent to cover, so the middle can finish baking. Hope that helps!
If you find the top is getting brown before the middle is cooked cover with foil for the remainder of baking. Occasionally check the middle with a skewer
If you find the top is getting brown before the middle is cooked cover with foil for the remainder of baking. Occasionally check the middle with a skewer
This is a recipe i want to try
I love anything and everything eggnog and this loaf recipe did not disappoint! Making another one tomorrow!
One of my new favorite holiday breads!!!