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.
Jim says
Great cake – but took quite a bit longer to bake. I suggest that you take multiple toothpick readings (I must have gotten one probing that looked one, but when I got the cake out of the pan… well, it sagged and more probings showed it wasn’t done….So back into the oven it went for about another 30 minutes.)
Michelle T says
Oh… And this bread also freezes well!!! I’m going to bake a bunch now and freeze them. Will give them away closer to Christmas.
Michelle T says
Great recipe!! I did have to add extra eggnog (about 1/2 c) as the batter was super thick. I used mini pans which I filled to the top (big mistake – they rose so much they overflowed onto my baking sheet). Everyone loved it. Said the glaze was the best part. Next time I will try adding some vanilla and extra nutmeg to the batter. Overall, it was a big success!!
Victoria says
I’ve been baking this eggnog bread for almost 70 minutes it’s still watery I make quick breads all the time no problem. Followed recipe exact.
Jessica Frye says
I haven’t made it yet but it sounds delicious!
How do I store it once I make it? Does it have to be refrigerated?
Deborah says
I would store it in an airtight container at room temperature. The glaze will get stickier the longer it is stored, though.
Shamarie says
My husband tot loved this bread!!!
Frances Moore says
This was excellent, I really don’t like eggnog but this changed my mind, thank u so much, will make again
sandi birgen says
This eggnog bread sounds amazing. Do you think it would work as individual mini breads? how long would i bake the smaller ones?? Excited to try this recipe.
Gwynette C Palmer says
I make this in 4 mini pans and bake about 38-40 min works perfect..glaze it and let it set up and freeze them.
Jenna says
This is fantastic. My husband scarfed up one of the mini loaves I made, I gave the other two as gifts. So today I made it as six large muffins. Simply delicious and a nice way to enjoy eggnog without drinking it.
**I omitted the rum extract since the eggnog I used was already spiked.
Brian says
The taste was wonderful, but there is a small crater in the middle of the bread. What did I do wrong?
Deb G says
This was amazing! A friend gave me a carton of egg nog and I had company coming, so I searched for a good dessert to utilize it. I am not an enthusiastic baker, so this was my first attempt in many months. It is rich and moist, absolutely delicious, and got rave reviews. I did add some chopped walnuts to the glaze which added a nice touch.
Rose says
I made this recipe exactly. It was delicious and a big hit at work. I making again now for our dessert swape, only this time I’m putting it in mini loaf pans. Thanks
Michelle G. says
I discovered eggnog bread a few years ago and it was an instant favorite. We adopted it as a Christmas season tradition of our own and look forward to it every year. However, we moved over the summer and I packed away my most used cook book, in which I had placed the print-off recipe for Eggnog Bread (we were supposed to move again in a month, but the plans got changed).
Now the Christmas season was quickly approaching…and the eggnog in my fridge wasn’t getting any fresher! What to do? (We have a lot of boxes in storage, so I wasn’t feeling up to the challenge of finding my recipe with such little time remaining)
The online search began! I was hoping to find the same Eggnog Bread recipe I’d printed years earlier.
No such luck.
However, I did find the next best thing (or possibly better? I’ll have to do a comparison when I find my old recipe), this Eggnog Quick Bread recipe!
I looked at a lot of recipes, but this one was the closest in color, with the most similar glaze and uses vanilla pudding, just like the old recipe! (The old recipe actually uses French Vanilla pudding and did not have the rum in the glaze, but otherwise almost identical (based on my memory). The old recipe also suggests adding more eggnog if the batter seems too thick, which I do with great pleasure!)
In the end I was very pleased with this eggnog bread recipe, it is definitely a keeper!
(I actually gave away a mini loaf as a gift and brought another to a group to share. Everyone loved it and heaped on the compliments! Even my husband, who does not like eggnog (he says it tastes like bubble gum…what?!) will gobble this up – to my slight annoyance, as I never seem to make enough!)
Thank you so much Miss Deborah for sharing this wonderful recipe with us all!
Sincerely,
Michelle
Marie says
This was fabulous!! Has anyone ever tried this recipe with different flavor combinations? It’s just too good to keep only at Christmas!
Marisa says
Sounds delicious…does it need to be refrigerated?
Birdie says
Its actually not a Bread but is a Loaf Cake. yummmmy