Eggnog Holiday Bread Recipe with Rum Glaze

Table of Contents

1. Eggnog Bread Ingredients
2. Substitutions and Additions
3. How to Make This Eggnog Bread
4. How to Serve
5. Storage
6. Frequently Asked Questions
7. More Recipes You’ll Love
8. Jump to Recipe

Eggnog bread is a rich, tender quick bread that captures the warm flavors of classic eggnog—vanilla, nutmeg or allspice, and a hint of rum extract. Similar in texture to a pound cake, this loaf is moist and buttery, finished with a sweet glaze that enhances the eggnog flavor. It’s perfect for holiday breakfasts, brunches, or for gifting to friends and neighbors. You don’t have to wait until December to enjoy it—homemade eggnog or store-bought both work well in this recipe.

Eggnog Bread Ingredients

Substitutions and Additions

Eggnog: Use any brand of eggnog or your homemade recipe. Both work well and will determine how rich the bread tastes.

Pudding mix: French vanilla or regular vanilla instant pudding mix are both fine; the pudding mix helps keep the loaf moist.

Nuts and mix-ins: For texture, fold in ¾ to 1 cup chopped pecans, macadamia nuts, or almonds. Dried cranberries or a handful of chocolate chips can also be delicious additions.

How to Make This Eggnog Bread

Step 1: Preheat the oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with cooking spray or butter; you can line it with a parchment paper sling for easy removal.

Step 2: In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), combine the eggs, eggnog, rum extract, granulated sugar, vanilla extract, and softened butter. Mix on medium speed for about 2 minutes until smooth and slightly aerated.

Step 3: In a separate bowl whisk together the sifted flour, dry vanilla pudding mix, baking powder, salt, and allspice. Sifting helps incorporate air and removes any spice clumps for an even texture.

Pro tip: Sifting your dry ingredients, including spices, prevents pockets of concentrated flavor and improves the loaf’s crumb.

Step 4: With the mixer set to low, gradually add the dry ingredients to the wet mixture. Mix just until combined and no flour streaks remain. Avoid overmixing to keep the bread tender.

Step 5: Pour the batter into the prepared loaf pan and smooth the top. Bake 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If using mini loaf pans, reduce the baking time and check frequently.

Step 6: While the loaf bakes, whisk together the glaze ingredients in a small bowl, breaking up any powdered sugar clumps so the glaze is smooth.

Step 7: Remove the bread from the oven and let it cool in the pan for about 20 minutes. If you used a parchment sling, lift the loaf out carefully and transfer to a wire rack set over a baking sheet.

Pro tip: Place the loaf on a wire rack before glazing so excess glaze can drip off without pooling at the base.

Step 8: Pour the glaze over the slightly warm loaf and allow it to set before slicing. Serve warm or at room temperature.

How to Serve

Eggnog bread is delightful for breakfast or brunch with a hot cup of coffee or tea. It also makes a thoughtful homemade gift—wrap a sliced loaf in parchment and tie with ribbon for neighbors or friends. For a festive touch, sprinkle a light dusting of ground allspice or nutmeg over the glaze before it sets.

Storage

Refrigerator: After the loaf has cooled completely, wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 4–5 days.

Freezer: The unfrosted loaf freezes well for up to 3 months. Freeze before adding the glaze for best results; thaw completely before glazing and serving.

Moist and fragrant, this eggnog bread is an easy, crowd-pleasing addition to holiday baking lists or year-round coffee breaks. With simple pantry ingredients and a quick glaze, it’s an elegant homemade treat anyone can enjoy.

Frequently Asked Questions

Can eggnog bread be frozen? Yes. Freeze the loaf (preferably before glazing) for up to three months. Thaw fully before glazing and serving.

Can I make mini loaves? Yes. Use mini loaf pans and reduce baking time accordingly, checking for doneness with a toothpick.

Should I use store-bought or homemade eggnog? Either is fine. Store-bought is convenient, while homemade eggnog will give a richer flavor if you prefer.

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