Eggnog Bread Recipe

4.80 from 10 votes

Eggnog Bread Recipe

Eggnog Bread is a soft holiday quick bread with eggnog, white chocolate pudding mix, nutmeg, vanilla, and a sweet eggnog glaze.

Prep Time10

Cook Time30

Total Time40

Course: Bread

Cuisine: American

Servings: mini loaves (or 1 regular loaf)

Author: Kristyn Merkley

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

Recipe Tips.

Use regular eggnog, not low fat, for the richest flavor and best texture.
Sift the dry ingredients so the pudding mix, flour, baking powder, salt, and nutmeg blend evenly.
Do not worry if the butter looks a little clumpy in the batter, it will melt as the bread bakes.
Cool the bread before glazing so the glaze sets nicely instead of melting completely into the loaf.
Make-ahead tip: bake the bread a day ahead and glaze it once cooled, or wrap cooled unglazed loaves for gifting.

Store. 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.

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