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Eggnog bread is filled with flavors of eggnog and nutmeg, and topped with the most delicious spiced glaze! It’s a favorite holiday quick bread.
Christmas Quick Bread
We LOVE a sweet, non-yeast (quick bread) recipe – especially if it’s filled with one of our favorite holiday flavors. That’s right – we made an eggnog bread using one of our favorite holiday drinks, and the result was AMAZING!!]
We know not everyone loves Eggnog, but if you love hints of nutmeg and buttery bread then you’ll love this recipe. Not to mention, it has a super tasty eggnog-flavored glaze that complements the eggnog in the bread perfectly!
As with all quick breads, there is no rise time required – so it’s ready to enjoy in only about 40 minutes! Just mix and bake!
You can always use that leftover eggnog to make some Eggnog Snickerdoodles or an Eggnog Milkshake while you’re at it.
WHY WE LOVE IT:
- Eggnog flavor. An eggnog-flavored glaze coats this bread for double the eggnog flavor!
- An easy quick bread. There is no rise time required. Simply mix and bake! It’s ready to enjoy in about 40 minutes.
- A holiday favorite. Enjoy this sweet bread for a limited time when eggnog is on the shelves (or freeze a carton or two for later – like we do)!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 30 minutes
Bread
- 2 large eggs – room temperature
- 1½ cups eggnog (not low fat)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup butter at room temperature – see How to Soften Butter Quickly
- 2¼ cups all-purpose flour – see How to Measure Flour
- 1 (3.4-ounce) box White Chocolate pudding mix – or vanilla pudding mix
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- optional mix-ins – chopped walnuts or pecans
Eggnog Glaze
- 1 cup sifted confectioner sugar (powdered sugar)
- 2 tablespoons eggnog
- ⅛ teaspoon ground nutmeg
How to Make Eggnog Bread
- PREP. Preheat the oven to 350°F. Grease the pans with cooking spray, Line the Pans with Parchment Paper, or Grease and Flour a Pan.
- BATTER. Using the paddle attachment in your mixer, mix 2 eggs, 1½ cups eggnog, 1 cup sugar, 1 teaspoon vanilla, and ½ cup butter.
- In a separate bowl, sift 2¼ cups flour, 1 box pudding mix, 2 teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon nutmeg. Add to the mixer and blend. The butter might be clumpy but will melt as it cooks.
- BAKE. Pour the batter into the prepared pan(s). Bake at 350°F for about 30 minutes if using mini loaf pans, and 45-55 minutes for a regular loaf pan.
- GLAZE. Whisk 1 cup sifted confectioners sugar, 2 tablespoons eggnog, and ⅛ teaspoon ground nutmeg and pour over cooled eggnog bread.
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Eggnog Bread
Ingredients
Bread
- 2 eggs
- 1½ cups eggnog, (not low fat)
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, at room temperature
- 2¼ cup all purpose flour
- 1 (3.4-ounce) box white chocolate pudding mix
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
Glaze
- 1 cup sifted confectioners sugar
- 2 tablespoons eggnog
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F and grease the baking pans.
- Using the paddle attachment in your mixer, mix the eggs, eggnog, sugar, vanilla, and butter.
- In a separate bowl, sift the flour, pudding powder, baking powder, salt, and nutmeg. Add to your mixer and blend. The butter might be clumpy and that is ok as it will melt as it cooks.
- Pour into greased pan(s). Bake mini loaves for about 30 minutes and the regular loaf pan will take about 45-55 minutes.
- Whisk glaze ingredients. Pour over the cooled eggnog bread.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store the bread in an airtight container, 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 wrap again with foil and freeze for up to 3 months.
One of my new favorite holiday breads!!!
I love anything and everything eggnog and this loaf recipe did not disappoint! Making another one tomorrow!
This is a recipe i want to try
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 such a great idea! Love it!
Looks too yummy to pass up this recipe! I’m gonna have to make this one!
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!
Oh yes!
Yum – thanks so much. Happy Thanksgiving.