This moist and tender Eggnog Bread is the quintessential holiday quick bread. With notes of vanilla, nutmeg, and rum, you’ll love it at Christmas brunch, even if you don’t usually like eggnog!
Eggnog, in theory, is the ideal holiday drink (as is Mulled Wine).
It’s pleasantly spiced and so thick and creamy, it practically demands to be thinned out with bourbon or rum.
However, it’s also so incredibly indulgent that every holiday season I crave exactly one tiny glass of eggnog.
No more. No less.
Eggnog bread, however, I can happily devour loaf after loaf without ever growing tired of its warm spices and buttery softness (ditto goes for this Pumpkin Coffee Cake).
In fact, this eggnog bread is so pleasing to nibble, I always designate a permanent “eggnog bread knife” to store with the loaf.
I go back so often to shave off another slice, we’d otherwise run out of clean knives when eggnog bread is in the house!
5 Star Review
“I just made this delicious bread! It was a fantastic way to utilize the last of my eggnog.”— Abby —
How to Make Eggnog Bread
Reminiscent of pound cake (or this Buttermilk Cake), eggnog bread has a dense, buttery texture.
Enjoy for breakfast with coffee or for dessert on a cold winter night (perhaps with a cup of Easy Homemade Hot Chocolate).
- Flour. A 50/50 blend of all-purpose and white whole wheat flour adds whole grain benefits and has a light, mild taste that is nearly imperceptible (I use this blend in many of my favorite quick bread recipes).
- Eggnog. While eggnog is too over-the-top to drink on a regular basis, it makes a fantastic holiday quick bread ingredient because it adds fat and sweetness for both moisture and tenderness.
- Butter + Sugar. Makes the bread flavorful and also helps give the eggnog loaf its alluring, plush texture.
- Eggs. For softness and a tender crumb.
- Rum. lt wouldn’t be the holidays if someone didn’t try to spike the eggnog.
- Baking Powder. Give this bread its lift and rise.
- Vanilla. Complements the rum and enhances the eggnog flavor.
- Nutmeg. This woodsy, aromatic spice is eggnog’s soulmate (it’s also super yummy in Cream Cheese Banana Bread).
I highly recommend grating your own whole nutmeg fresh. Trust me it makes a difference particularly in recipes like this one where the nutmeg is meant to shine.
- Powdered Sugar. Is mixed together with a bit of rum for the perfect boozy glaze to drizzle over this bread.
- Cream together the butter and sugar. Then beat in the eggs and the vanilla. Stir together the dry ingredients.
- Gradually add the flour, eggnog, and rum in an alternating fashion. Transfer to a greased and parchment-lined loaf pan.
- Bake the eggnog bread at 350 degrees F for 50 to 60 minutes.
- Mix up the glaze. When the loaf is mostly cooled, drizzle over the loaf. ENJOY!
- To Store. Leftover eggnog loaf can be stored in an airtight container at room temperature for up to 3 days.
- To Freeze. Eggnog bread may be wrapped tightly with a double layer of plastic and foil and stored in the freezer for up to 3 months. Defrost overnight in the fridge and then let come to room temperature before serving.
Recommended Tools to Make this Recipe
- Stand Mixer. Makes whipping up quick breads, like eggnog bread, a breeze.
- Loaf Pan. For eggnog bread, Apple Bread, Healthy Banana Bread, and more.
- Parchment Paper. Will change your life if you enjoy spending time in the kitchen.
I’m glad my eggnog limit only applies to its liquid form because it’s time for another
slice loaf of eggnog bread!
Frequently Asked Questions
I have not tried making this recipe with a dairy free egg nog alternative so it would be an experiment to try this swap. However, I imagine it would work. If you attempt, I’d love to hear about your results.
The best way to describe the taste and consistency of eggnog is melted vanilla ice cream or an unset custard that’s spiced with nutmeg, cinnamon, and/or cloves. It’s very rich and ultra-creamy.
Great Idea! I have not tried any mix-ins myself, but I could see 1/2 cup of dried cranberries, cherries, or even raisins all tasting fantastic in this bread. Pecans or walnuts would be another consideration to try. (Be sure to check out Cranberry Orange Muffins.)
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 additional 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 or brandy or bourbon (or substitute an additional tablespoon eggnog)
For the Glaze:
- 1/2 cup powdered sugar (4 ounces)
- 1 1/2 tablespoons rum or 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 an 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 it aside.
- In a large mixing bowl, beat 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.
- TO STORE: Leftover eggnog bread can be stored in an airtight container at room temperature for up to 3 days.
- TO FREEZE: Eggnog bread may be wrapped tightly with plastic and foil and stored in the freezer for up to 3 months. Defrost overnight in the fridge and then let come to room temperature before serving.
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