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Loaf of eggnog bread with eggnog bread sliced on a cutting board.
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Eggnog Bread with Eggnog Glaze

Enjoy eggnog any time of day with this Eggnog Bread with Eggnog Glaze. It would be perfect for breakfast, snack time or dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours
Servings 16 servings
Calories 208kcal
Author Deborah Harroun

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.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition

Serving: 1/16 of the loaf | Calories: 208kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 54mg | Sodium: 1339mg | Fiber: 1g | Sugar: 20g