Enjoy eggnog any time of day with this Eggnog Bread with Eggnog Glaze. It would be perfect for breakfast, snack time or dessert.
For more quick bread recipes perfect for the holiday season, also check out this Cranberry Orange Bread or Chocolate Cinnamon Bread.
I am always tempted to buy a carton of eggnog, but then after a small glass, I’m done with it. If you are like me, this recipe is perfect, because it’s a great way to use up some of that eggnog without having to actually drink it!
Don’t skip the glaze on this Eggnog Bread – it really brings the perfect amount of eggnog flavor to this bread!
Ingredients
- Flour: I use all-purpose flour.
- Vanilla Pudding: You need instant vanilla pudding. You are using just the mix, not the prepared pudding.
- Baking Powder: This will give the bread its lift.
- Salt: The salt is to balance the flavors.
- Nutmeg: If you have fresh nutmeg, it is the best, but ground nutmeg works great, as well.
- Butter: I use unsalted butter so that I can control the amount of salt.
- Sugar: You use regular granulated sugar in the eggnog bread.
- Eggs: For best results, your eggs need to be at room temperature.
- Eggnog: I have used a few different brands of eggnog making this bread over the years and I haven’t seen a big difference in the brands. So I would say to use whatever brand you like the best.
- Rum Extract: The rum extract gives it some extra eggnog flavor. You’ll use it in both the bread and the glaze. You can always leave this out if you want to, though.
- Powdered Sugar: The powdered sugar is for the glaze. I don’t usually sift it, but if you want to make sure your glaze is smooth, you can sift the powdered sugar.
How to Make Eggnog Bread
Start by whisking together all of your dry ingredients. Set these aside.
In a large bowl, beat together the butter and the sugar.
Add the eggs, and beat to combine.
Beat in the eggnog and the rum extract.
Add the flour mixture.
Beat or stir this all together. The batter will be thick.
Pour the batter into a parchment lined 9×5-inch baking pan.
Bake the loaf until it is cooked through. Let the bread cool slightly, then remove from the pan to cool completely.
Once cool, mix the glaze ingredients together and pour over the top of the bread.
Tips and Tricks
I think the hardest part of making a quick bread is the baking time. Different ovens cook differently, so be aware that the bake time will vary. Mine is usually done in about 65 minutes.
I don’t usually make high altitude changes, but I do when I make a quick bread. For this recipe, I decrease the sugar by 1 tablespoon and slightly decrease the baking powder.
Keep an eye on your bread, and cover the top loosely with foil if it starts to get too brown. I like to do a loose fold so I can tent it over the top so that the foil doesn’t touch the top of the loaf and stick.
More Eggnog Inspired Recipes
Eggnog Cookies
Eggnog Cupcakes with Caramel Eggnog Frosting
Eggnog Croissant Bread Pudding with Caramel Eggnog Syrup
Eggnog Truffles
Eggnog Popcorn
Eggnog Bread with Eggnog Glaze
Ingredients
Bread:
- 2 1/4 cups all-purpose flour
- 1 box 4 serving size vanilla instant pudding pie and filling mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup butter at room temperature
- 1 cup sugar
- 2 eggs
- 1 1/2 cups eggnog
- 1 teaspoon rum extract
Glaze:
- 3/4 cup powdered sugar
- 3 tablespoons eggnog
- 1 teaspoon rum extract
Instructions
- Preheat the oven to 350ºF. Line a 9x5-inch loaf pan with parchment paper, or spray generously with non-stick cooking spray. Set aside.
- In a medium bowl, combine the flour, pudding mix, baking powder, salt, and nutmeg. Stir to combine.
- In the bowl of a stand mixer, beat the butter and sugar until smooth and light. Beat in the eggs. Once that is combined, beat in the eggnog and rum extract. Add the flour mixture. Beat just until combined. The batter will be thick. Pour the batter into the prepared loaf pan.
- Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. If needed, cover the top with foil if the bread starts to get too brown. Cool for 10 minutes, then remove from the pan to a cooling rack to cool completely.
- Once cool, make the glaze. In a small bowl, beat together the powdered sugar, eggnog and rum extract. Pour over the top of the bread.
mlaut says
love this recipe!
TOTO says
SO good!
Linda says
This recipe got rave reviews by my panel of experts! I have a coffee group I meet with daily and sometimes I try a new recipe on them. This one blew everything out of the water! If only I could get egg nog year round😢
Deborah says
Thanks, Linda! I’m so glad that it was a hit, and what a fun way to share your baked goods!
Debbie says
I’m baking a bunch of these to give as gifts.. Starting this weekend for Christmas so I will be storing in the freezer. Glaze first then freeze OR freeze and then glaze?
Deborah says
I would add the glaze after freezing.
Susan C. says
Pretty good! But, you have a problem in your instructions. After point #3, you neglect to add the dry ingredients into the wet. Appreciated the suggestion to lightly foil over at 45 minutes. Mine took 80 minutes. After researching a bunch of recipes, I opted for 1/2 tsp. nutmeg and 2 tsps. Rum extract – all good otherwise!
Deborah says
Thank you so much for pointing out the mistake in the recipe! I have fixed it. I’m glad you enjoyed the recipe!
Nancy Lee says
I had some issues and I’d make some changes if I make this again. Even well after 60 minutes, it wasn’t completely done and was quite dense, almost gummy. But – if you take an individual slice, sprinkle both sides with cinnamon, nutmeg and sugar then fry in a med-hot skillet in melted butter, it’s heavenly. So good. And since it already has eggnog and pudding, why worry about a few more calories????
Heather says
This is so yummy, but I have to bake mine for almost 90 minutes! I follow exactly and the batter is thick. Am I doing something wrong?