The holiday season brings with it a symphony of cherished traditions, and for many, the rich, creamy taste of eggnog is at the very heart of these festive moments. While a chilled glass of eggnog is a delight in itself, sometimes you crave that signature flavor in a comforting, baked form. Enter this magnificent Eggnog Bread with Eggnog Glaze – a quick bread recipe that beautifully captures all the warmth and spice of your favorite holiday beverage, transforming it into a treat that’s wonderful for any occasion.

Often, a carton of eggnog finds its way into my fridge, only for a small glass to satisfy the craving, leaving the rest to wonder about its fate. If you find yourself in this delightful predicament, this recipe is your perfect solution! It’s an ingenious and delicious way to use up that leftover eggnog, infusing your kitchen with the cozy aromas of the season without having to drink it all. This quick bread is remarkably easy to prepare, making it an ideal choice for busy holiday schedules or simply when you desire a comforting, homemade treat.

What truly elevates this Eggnog Bread from delicious to absolutely divine is the generous layer of its homemade Eggnog Glaze. Seriously, do not skip this step! The glaze isn’t just an afterthought; it’s an integral part of the experience, delivering that quintessential eggnog flavor directly to every bite and adding a beautiful touch of moisture and sweetness that perfectly complements the spiced bread.

Why You’ll Fall in Love with This Eggnog Quick Bread

• Effortless Elegance: Quick breads are renowned for their simplicity, and this recipe is no exception. With straightforward steps and common ingredients, even novice bakers can achieve impressive results.
• A Festive Flavor Bomb: Every crumb of this bread is bursting with the rich, creamy, and subtly spiced notes of eggnog. It’s like bottling the holiday spirit in a loaf!
• Perfect for Any Occasion: Whether you’re looking for a delightful breakfast to kickstart a chilly morning, a satisfying afternoon snack with your coffee, or a unique dessert to share with loved ones, this bread fits the bill.
• Clever Use for Leftover Eggnog: If you, like many, buy eggnog but don’t quite finish the carton, this recipe is a brilliant way to transform it into another delicious treat, preventing any waste.
• Irresistible Glaze: The easy-to-make eggnog glaze adds an extra layer of sweetness and even more of that beloved holiday flavor, making each slice a true indulgence.

Essential Ingredients for Your Eggnog Bread

Crafting this delightful eggnog bread requires a blend of pantry staples and a few key festive additions. Here’s a closer look at what you’ll need and why each ingredient plays a vital role:

• All-Purpose Flour: The foundation of our quick bread. All-purpose flour provides the necessary structure, resulting in a tender yet sturdy loaf.
• Instant Vanilla Pudding Mix: This is a wonderful secret ingredient! Using just the dry mix (not prepared pudding) adds incredible moisture, tenderness, and a subtle vanilla boost, enhancing the overall flavor and texture of the bread.
• Baking Powder: Our primary leavening agent. Baking powder reacts when wet and with heat to create carbon dioxide bubbles, giving the bread its beautiful rise and airy texture.
• Salt: A crucial flavor enhancer. Salt balances the sweetness and brings out the nuanced flavors of the other ingredients, ensuring the bread isn’t bland.
• Nutmeg: The quintessential eggnog spice! Freshly grated nutmeg offers the most intense aroma and flavor, but good quality ground nutmeg works wonderfully too, infusing the bread with its characteristic warmth.
• Unsalted Butter: Used for richness and moisture. Starting with unsalted butter allows you to control the total amount of salt in the recipe. Ensure it’s at room temperature for optimal creaming with sugar, leading to a lighter texture.
• Granulated Sugar: Provides sweetness and contributes to the bread’s tender crumb and golden-brown crust.
• Eggs: Act as binders, adding richness, moisture, and helping with the bread’s structure. For the best results, use room temperature eggs, as they emulsify more easily with other ingredients, creating a smoother batter.
• Eggnog: The star ingredient! This liquid brings the signature flavor and moisture to the bread. I’ve found that various brands work well, so choose your favorite or whatever is readily available during the holiday season. Full-fat eggnog will result in a richer bread.
• Rum Extract: This powerful little ingredient amplifies the classic rum notes often found in traditional eggnog, giving the bread and glaze an extra layer of depth. While optional, it’s highly recommended for that authentic eggnog punch. You can omit it if preferred or replace it with vanilla extract. For an adult version, a tablespoon of actual rum can be used in the batter (adjusting other liquids slightly if needed) and a few drops in the glaze.
• Powdered Sugar (for the Glaze): Also known as confectioners’ sugar, it’s essential for creating a smooth, pourable glaze. While not strictly necessary, sifting it can help prevent lumps, ensuring a silky finish.

Crafting Your Delicious Eggnog Bread: A Step-by-Step Guide

Making this Eggnog Bread is a joyful and straightforward process. Follow these detailed steps to create a perfect loaf every time:

Preparation is Key:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your bread enters, allowing for even baking and a good rise.
2. Prepare Your Loaf Pan: Line a standard 9×5-inch loaf pan with parchment paper, leaving an overhang on the longer sides to create “slings.” This makes it incredibly easy to lift the baked bread out of the pan. Alternatively, generously spray the pan with non-stick cooking spray. Set your prepared pan aside.

Mixing the Batter:

3. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking powder, salt, and nutmeg. Whisking thoroughly ensures all the leavening and spices are evenly distributed throughout the flour mixture. Set this bowl aside.
4. Cream Butter and Sugar: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the room temperature butter and granulated sugar together. Beat on medium speed until the mixture is light in color and fluffy, usually 2-3 minutes. This step incorporates air, which contributes to the bread’s tender texture.

5. Add Eggs: Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

6. Incorporate Wet Ingredients: Pour in the eggnog and rum extract. Beat on low speed until just combined. The mixture might look a little curdled at this point, but don’t worry, it will smooth out with the addition of the flour.

7. Add Dry to Wet: Gradually add the whisked flour mixture to the wet ingredients. Mix on low speed or stir by hand just until everything is combined and no streaks of dry flour remain. Be careful not to overmix, as this can develop the gluten too much, leading to a tough bread. A few small lumps are perfectly fine. The batter will be thick.
8. Pour into Pan: Pour the thick batter into your prepared loaf pan. Use a spatula to spread it evenly into the corners and smooth the top.

Baking and Glazing:

9. Bake the Bread: Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. Baking times can vary depending on your oven, so keep an eye on it. If the top of the bread starts to brown too quickly, you can loosely tent it with aluminum foil to prevent over-browning.
10. Cooling Process: Once baked, remove the pan from the oven and let the bread cool in the pan for about 10 minutes. This allows the bread to set and prevents it from crumbling. After 10 minutes, use the parchment paper overhang to lift the loaf out of the pan and transfer it to a wire cooling rack to cool completely. This is crucial; glazing a warm loaf will result in the glaze melting off.
11. Prepare the Glaze: Once the bread is fully cooled, prepare the eggnog glaze. In a small bowl, whisk together the powdered sugar, eggnog, and rum extract until you achieve a smooth, pourable consistency. If the glaze is too thick, add a tiny bit more eggnog (1/4 teaspoon at a time). If it’s too thin, add a bit more powdered sugar.
12. Glaze and Serve: Drizzle or pour the prepared eggnog glaze generously over the top of the cooled bread. Allow the glaze to set for a few minutes before slicing and serving. Enjoy your festive creation!

Pro Tips for the Best Eggnog Bread

Achieving a perfect quick bread every time is easy with a few insider tips:

• Know Your Oven: Baking time is arguably the trickiest part of making any quick bread. Ovens can vary significantly in temperature. While this recipe suggests 60-70 minutes, your loaf might be done sooner or later. Always rely on the toothpick test: insert a wooden skewer into the center of the bread; it should come out clean or with a few moist crumbs attached, but no wet batter.
• High Altitude Adjustments: If you bake at high altitudes, you’ll likely need to make slight adjustments to avoid a sunken or overly dry loaf. For this recipe, I typically decrease the granulated sugar by 1 tablespoon and slightly reduce the baking powder (e.g., by 1/4 to 1/2 teaspoon). High altitude causes leavening agents to act more vigorously and liquids to evaporate faster, so these small changes help maintain the bread’s structure and moisture.
• Preventing Over-Browning: If you notice the top of your bread is browning too quickly before the center is cooked through, don’t despair! Simply create a “tent” with aluminum foil and place it loosely over the loaf. Be careful not to let the foil touch the top of the loaf, as it can stick to the crust. This method reflects heat and allows the inside to continue baking without the crust getting too dark.
• Room Temperature Ingredients: This is a golden rule for most baking, especially for quick breads. Room temperature butter creams better with sugar, incorporating more air and creating a lighter texture. Room temperature eggs emulsify more easily into the batter, preventing a curdled appearance and contributing to a smoother, more uniform crumb.
• Avoid Overmixing: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and chewy bread, rather than the desired tender and soft texture of a quick bread. A few small lumps in the batter are perfectly acceptable.

Storage and Freezing Instructions

This Eggnog Bread is so delicious, it might not last long! But if you do have leftovers, here’s how to keep it fresh:

• Room Temperature: Store the cooled and glazed bread in an airtight container at room temperature for up to 3-4 days. The glaze will help keep it moist.
• Refrigeration: If your kitchen is particularly warm or you want to extend its freshness, you can store it in an airtight container in the refrigerator for up to a week. Bring to room temperature or gently warm a slice before serving for the best flavor and texture.
• Freezing: Eggnog bread freezes beautifully! Once completely cooled and glazed (or unglazed, if you prefer to glaze fresh), wrap the entire loaf or individual slices tightly in plastic wrap, then again in aluminum foil. Place in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw at room temperature overnight or warm individual slices gently in the microwave or toaster oven.

Serving Suggestions

This versatile bread can be enjoyed in many ways throughout the holiday season:

• Breakfast Treat: A slice with your morning coffee or tea is a perfect start to any day.
• Brunch Star: Serve it alongside a festive brunch spread with fresh fruit and savory dishes.
• Afternoon Snack: A comforting pick-me-up during a busy day.
• Dessert Delight: Pair it with a scoop of vanilla bean ice cream or a dollop of whipped cream for an indulgent dessert.
• Holiday Gifting: Wrap a loaf beautifully and give it as a homemade gift to friends, family, or neighbors.

Delicious Variations to Try

While the classic Eggnog Bread is fantastic, feel free to get creative with these variations:

• Chocolate Chip Eggnog Bread: Fold in 1/2 to 1 cup of mini chocolate chips (white chocolate or semi-sweet) into the batter before baking.
• Cranberry Eggnog Bread: Add 1/2 cup of dried cranberries for a tart burst of flavor and festive color.
• Nutty Eggnog Bread: Incorporate 1/2 cup of chopped pecans or walnuts for added crunch.
• Spice It Up: Enhance the warm spice profile by adding a pinch of cinnamon, allspice, or cardamom to the dry ingredients.
• Bourbon Glaze: For an adult twist, substitute a teaspoon of good quality bourbon for the rum extract in the glaze.
• Eggnog Streusel: Before baking, sprinkle a simple streusel topping (butter, flour, brown sugar, cinnamon) over the batter for an extra layer of texture and sweetness.

Frequently Asked Questions About Eggnog Bread

• Can I use homemade eggnog for this recipe?

  Absolutely! If you have a favorite homemade eggnog recipe, it will work wonderfully here. Just ensure it’s a traditional, thick eggnog consistency.

• What if I don’t have rum extract?

  You can simply omit it, or substitute with an equal amount of vanilla extract. While rum extract enhances the eggnog flavor, the bread will still be delicious without it.

• Can I make this dairy-free?

  You might be able to find dairy-free eggnog alternatives in stores during the holiday season. You would also need to substitute dairy-free butter. Results may vary slightly in texture and flavor.

• Why is my quick bread dry?

  Overmixing the batter is a common culprit, as it develops gluten and makes the bread tough and dry. Overbaking can also lead to dryness. Always use the toothpick test and remove from the oven promptly.

• Can I make this into muffins?

  Yes! Pour the batter into a greased or paper-lined muffin tin, filling cups about two-thirds full. Bake at 375°F (190°C) for 18-22 minutes, or until a toothpick comes out clean. Glaze once cooled.

Discover More Eggnog Inspired Delights

If you’ve fallen in love with the festive flavor of eggnog, you’ll adore these other creative recipes:

• Festive Eggnog Cookies
• Decadent Eggnog Cupcakes with Caramel Eggnog Frosting
• Luxurious Eggnog Croissant Bread Pudding with Caramel Eggnog Syrup
• Creamy Eggnog Truffles
• Spiced Eggnog Popcorn

Eggnog Bread with Eggnog Glaze

Author: Deborah Harroun

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 2 hours (includes cooling time)

Servings: 16 servings

Course: Dessert

Cuisine: American

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Enjoy eggnog any time of day with this easy-to-make Eggnog Bread, perfected with a delicious Eggnog Glaze. It’s an ideal choice for breakfast, snack time, or a festive dessert during the holidays.

Ingredients

For the Bread:

• 2 1/4 cups all-purpose flour
• 1 box (4 serving size) instant vanilla pudding pie and filling mix (just the dry mix)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (freshly grated is preferred)
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/2 cups eggnog
• 1 teaspoon rum extract

For the Glaze:

• 3/4 cup powdered sugar (confectioners’ sugar)
• 3 tablespoons eggnog
• 1 teaspoon rum extract

Instructions

1. Preheat your oven to 350ºF (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the longer sides for easy removal, or generously spray with non-stick cooking spray. Set aside.
2. In a medium bowl, combine the flour, dry pudding mix, baking powder, salt, and nutmeg. Whisk thoroughly to combine all the dry ingredients evenly.
3. In a large mixing bowl (or the bowl of a stand mixer), beat the softened butter and granulated sugar together until smooth, light, and fluffy (about 2-3 minutes).
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
5. Stir in the eggnog and rum extract until just combined. The mixture may look slightly curdled, but it will smooth out once the dry ingredients are added.
6. Gradually add the flour mixture to the wet ingredients. Beat on low speed or stir by hand just until combined, being careful not to overmix. A few lumps are acceptable. The batter will be thick.
7. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
8. Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, loosely tent the loaf with aluminum foil.
9. Allow the bread to cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out and transfer it to a wire rack to cool completely before glazing.
10. Once the bread is entirely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, eggnog, and rum extract until smooth and free of lumps. Adjust consistency with a tiny bit more eggnog or powdered sugar if needed.
11. Pour the prepared glaze evenly over the top of the cooled eggnog bread. Allow the glaze to set for a few minutes before slicing and serving.

Recipe Notes:

Nutrition information provided is an estimate only. Actual values may vary based on specific brands and ingredients used.

Nutrition Information

Serving: 1/16 of the loaf, Calories: 208kcal (10%), Carbohydrates: 33g (11%), Protein: 4g (8%), Fat: 7g (11%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 54mg (18%), Sodium: 1339mg (58%), Fiber: 1g (4%), Sugar: 20g (22%)

Keywords: eggnog bread, holiday bread, quick bread, eggnog recipe, Christmas baking, sweet bread, glazed bread, breakfast bread, dessert bread