Every holiday season, I crave exactly one glass of eggnog. Eggnog Bread, however, I can happily devour right on through Valentine’s Day without ever growing tired of its warm spice and buttery softness.

Buttery Eggnog Bread with Rum Glaze. Outstanding! Filled with holiday flavors like vanilla and nutmeg and easy to make ahead.

Eggnog, in theory, is the ideal holiday drink. It’s delightfully spiced with nutmeg, unquestionably indulgent, and so thick and creamy, it practically demands to be thinned out with bourbon or rum.

Although I adore eggnog’s yuletide flavor and so-naughty-its-nice decadence, one cup is about all I can handle, two if it’s been sufficiently “thinned.”

Eggnog bread, is a completely different tale. It offers the characteristic nutmeg and vanilla flavors of traditional eggnog, without the cloying sweetness or near-molasses consistency that, in my opinion, makes eggnog difficult to drink.

In fact, this eggnog bread so pleasing to nibble, I ended up designating a permanent “Eggnog Bread Knife” to store with the loaf, because I was cutting off slices so often, we ran out of clean knives.

Moist and fluffy eggnog bread with rum glaze. A must bake for the eggnog lover in your life!

About This Glazed Eggnog Bread

The eggnog bread’s buttery, tender texture is reminiscent of a pound cake, but I chose to keep the title eggnog bread so that we could feel virtuous eating it for breakfast. To further the breakfast cause, I made this bread less sweet than a typical dessert. I also used half white whole wheat flour, which offers the same benefits as regular wheat flour, but with a much lighter, milder taste that is imperceptible in most baked goods. Really, this recipe was well on its way sainthood.

Moist Eggnog Bread packed with the holiday flavors of vanilla, nutmeg, and of course butter! Perfect for Christmas breakfast and homemade holiday gifts.

Then, I spiked it. Oops.

After all, if we can’t excuse a little rum in our breakfast at the holidays, when can we? I added a few tablespoons of rum to the batter, then splashed a bit more into a creamy eggnog glaze that I drizzled over the top.

Feel free to swap bourbon or brandy for the rum if you prefer, or simply use additional eggnog if you’d like to keep the bread booze-free.

Eggnog Bread recipe - Moist, buttery, and packed with holiday flavors like nutmeg and vanilla. The rum glaze puts it over the top!

This bread keeps well at room temperature for up to four days, making it an excellent make-ahead treat to keep on hand for hungry holiday houseguests or to serve on Christmas morning.

I enjoyed my bread most with a cup of mid-afternoon coffee or tea, and I suspect that devoted “noggers” would love it paired it with a glass of actual eggnog for the full effect.

I have yet to test this eggnog bread + glass of eggnog combo, but I plan to do so as soon as I find a glass of eggnog that’s been properly “thinned.”

More Holiday Breakfast Treats

Eggnog Bread with Rum Glaze. This is a must for the eggnog lover in your life! Part buttery poundcake, part easy breakfast bread, with holiday flavors like nutmeg and vanilla.

Tools Used to Make This Recipe

Buttery Eggnog Bread with Rum Glaze. Outstanding! Filled with holiday flavors like vanilla and nutmeg and easy to make ahead.

Eggnog Bread

4.5 from 2 votes
Buttery, moist eggnog bread with rum glaze. Filled with holidays flavor of nutmeg and vanilla, easy to make and perfect for the eggnog lover in your life!

Prep: 20 mins
Cook: 50 mins
Total: 1 hr 20 mins

Servings: 1 8×4-inch loaf


For the Eggnog Bread:

  • 1/4 cup unsalted butter (1/2 stick), at room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon  pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour or whole wheat pastry flour, or substitute additonal all-purpose flour
  • 1 tablespoon aluminum-free baking powder
  • 1/2 teaspoon freshly grated nutmeg  (it’s an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it)
  • 1/4 teaspoon kosher salt
  • 1 cup prepared eggnog (I used Trader Joe’s light eggnog)
  • 1 tablespoon rum brandy, or bourbon (or substitute an additional tablespoon eggnog)

For the Glaze:

  • 1/2 cup powdered sugar (4 ounces)
  • 1 1/2 tablespoons rum, brandy, or bourbon (whichever you used in the loaf) or eggnog


  • Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease a 8×4-inch loaf pan, then line it with parchment paper so that some of the paper hangs out the sides like handles. Lightly grease the pan once more, then set aside.
  • In a large mixing bowl, beat together together the butter and sugar until smooth. Add the eggs one at a time, beating for 1 minute and scraping down the bowl after each addition. Beat in the vanilla extract.
  • In a separate bowl, stir together the all-purpose flour, white whole wheat flour, baking powder, nutmeg, and salt. With the mixer running on low speed, add one-third of the flour mixture, then half of the eggnog and all of the rum, the next one-third of the flour mixture, the remaining half of the eggnog, then the final one-third of the flour. Fully incorporate the ingredients between additions before adding the next. Scrape the batter into the prepared loaf pan.
  • Bake the eggnog bread until pale golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then remove from the pan by lifting with the parchment handles. Place on a cooling rack.
  • When the loaf is mostly cooled but still warm to the touch, whisk together the glaze ingredients (powdered sugar and rum/brandy/bourbon or eggnog) in a small bowl.  Drizzle the glaze over the loaf, then allow the loaf to stand until the glaze is set and dry. Slice and serve.


Leftover eggnog bread can be stored in an airtight container at room temperature for up to 3 days.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Totally with you on the eggnog – love the flavors, but I can only get about half of a glass down per year because of the thickness. Eggnog bread? the PERFECT compromise!

  2. You should try Silk Almond Nog! Its not overwhelmingly thick, still tastes great, and has less calories. Win, win :) I am excited to make this bread. Merry Christmas.

  3. This bread is stunning! I’m a fan of  Silk Almond Nog this time of year. So festive and fun! Merry Christmas to you dear!

  4. oh my goodness, this looks so good Erin! I’ve never heard of eggnog bread before! Definitely going to try it! Totally agree with you on the 1 glass of eggnog, it’s definitely not something I want to drink a lot of, but just a little bit during the holidays is necessary for sure! 

  5. I love eggnog and this bread looks incredible (especially with that rum glaze) – oh my! Those chocolate gingerbread muffins are calling my name too! :)

  6. I just made this delicious bread to start 2017!!!! It was a fantastic way to utilize the last of my eggnog and you were right the fresh nutmeg made it extra yummy. 5 stars

    1. Whooooo hoooo! I’m so glad that you loved this bread Abby, and that you sprung for fresh nutmeg. I really think it makes the bread special. Happy new year!

      1. Ha! Making this again today. My husband raved about it and it will make the inevitable return back to work easier to bear.

  7. Hi! Just stumbled across this today…do you think it would be yummy with cranberries added in, or too much?

    Love your recipes! Haven’t let me down yet!

  8. Hi Erin, I only have whole wheat flour. Would it be possible to make it without the all-purpose or is that just silly.

    1. Josy, the bread will be VERY dense if you do that, so I’d try to get some AP if you can (or just embrace having a very dense bread!)