Eggnog Bread is the perfect dessert to pair with a giant mug of hot chocolate or a steaming cup of coffee! Comforting and inviting, this moist, soft, bread is baked to perfection and drizzled with a powdered sugar glaze. It’s ideal for breakfast on a chilly winter morning or dessert after a long day of family fun.
If you’re not a big fan of eggnog as a drink but still enjoy the flavors, Eggnog Bread is just the thing! It’s also delicious if you are a fan of the drink itself! Made with your favorite eggnog, this is perfect to give to family and friends throughout the holiday season or as a delicious addition to the holiday table.
This bread is perfect for breakfast, an afternoon snack, or an after dinner dessert. The eggnog glaze really sets it over the top so definitely don’t skip out on that last step!
How to Make Eggnog Bread
- Preheat your oven to 350°F and grease a 9x5-inch loaf pan. Set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, and nutmeg. Set aside.
- In a separate large bowl, whisk the eggs, eggnog, butter, vanilla, and rum extract together until smooth.
- Stir the flour mixture into the wet ingredients just until combined then pour it into the prepared loaf pan. Bake for 45-50 minutes or until a toothpick comes out clean when inserted into the center of the eggnog loaf.
- While the bread loaf is baking, in a small mixing bowl stir together the powdered sugar, milk, and rum extract until smooth then set aside until ready to use.
- Let the loaf cool completely after coming out of the oven (about an hour) before icing, slicing and serving. Enjoy morning, noon, or night with a glass of eggnog or slow cooker hot chocolate!
Tips and Variations
- If your bread begins to brown a bit too much on top but isn’t quite done baking, cover with aluminum foil and continue baking until done.
- Using a full fat eggnog will give you a much richer and more moist loaf as opposed to a low fat eggnog.
- When incorporating your wet ingredients into your dry ingredients, stir until just combined. Don’t overmix or your bread could end up tough or not bake evenly.
- Adding chopped pecans or walnuts lends a nice crunch to the bread. You could sprinkle some over the glaze as well!
- You don’t have to make the glaze as this bread will be sweet on its own. We recommend the glaze though for that extra bit of indulgence!
Storage and Reheating
Storage: Place the eggnog bread in an airtight container at room temperature for up to 3-4 days.
If you have used the glaze, it's best to keep this bread in the refrigerator in an airtight container. It will stay good for about 5 days.
Freezer: A completely cooled loaf of eggnog bread can be frozen by wrapping it in a layer of plastic wrap followed by a layer of aluminum foil. It will stay good in the freezer for about 2-3 months. Don't add the glaze until ready to serve.
Reheating: If you want to enjoy a slice of Eggnog Bread warm, simply pop it in the microwave for a few seconds until heated through. To thaw from frozen, place the bread in the refrigerator overnight before serving.
Recipe Card with Ingredient Amounts and Instructions
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 1 cup eggnog
- 8 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- ½ teaspoon rum extract
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon rum extract
- Preheat the oven to 350°F, and grease a 9x5-inch loaf pan. Set aside.
- In a medium bowl, whisk the flour, sugar, baking powder, cinnamon, salt and nutmeg. Set aside.2 cups all-purpose flour¾ cup granulated sugar1 ½ teaspoon baking powder1 teaspoon ground cinnamon½ teaspoon kosher salt¼ teaspoon ground nutmeg
- In a separate large bowl, whisk the eggs, eggnog, butter, vanilla and rum extract together until smooth.2 large eggs1 cup eggnog8 tablespoons unsalted butter1 teaspoon pure vanilla extract½ teaspoon rum extract
- Stir the flour mixture into the wet ingredients just until combined then pour it into the prepared loaf pan. Bake for 45-50 minutes or until a toothpick comes out clean when inserted into the center of the loaf.
- Stir the powdered sugar, milk, and rum extract until smooth then set aside until it’s ready to use.1 cup powdered sugar1-2 tablespoons milk½ teaspoon rum extract
- Let the loaf cool completely, about an 1 hour before icing, slicing and serving.
- See post for storage options.