The Ultimate Eggnog Bread (Easy & Festive Loaf!)
Imagine the quintessential aroma of the holidays—creamy, spiced eggnog—transformed into a wonderfully moist, tender loaf cake, all draped in a sweet rum-spiked glaze. That, my friends, is the pure, unadulterated comfort of this easy Eggnog Bread, and it is, without a doubt, the most delicious and festive treat you will bake all season. Here’s the…
Imagine the quintessential aroma of the holidays—creamy, spiced eggnog—transformed into a wonderfully moist, tender loaf cake, all draped in a sweet rum-spiked glaze. That, my friends, is the pure, unadulterated comfort of this easy Eggnog Bread, and it is, without a doubt, the most delicious and festive treat you will bake all season.
Here’s the thing about holiday baking: we all crave those special, nostalgic flavors, but we don’t always have time for complicated recipes. This quick bread is my answer to that. It’s a simple, from-scratch recipe that comes together in one bowl with a whisk and a spatula. It’s the perfect way to use up that leftover eggnog in the fridge and turn it into something truly magical.
I promise you, there is no greater joy than slicing into a loaf of this bread, with its soft, cake-like crumb and the beautiful crackle of the sweet glaze. The flavor is a perfect symphony of nutmeg, rum, and vanilla, all carried by the rich creaminess of the eggnog. It’s a true show-stopper for a holiday brunch, an afternoon treat with coffee, or a thoughtful homemade gift.
Get ready to create the easiest, most delicious loaf cake that will fill your home with the scent of Christmas.
Why This Eggnog Bread Will Be Your Holiday Favorite!
You are going to be amazed at how a quick bread this simple can be so incredibly decadent and festive. This recipe is a keeper for so many reasons. Here’s why you’ll love it:
- Incredibly Easy One-Bowl Recipe: You don’t need a stand mixer! All you need is a whisk and a spatula to bring this simple, no-fuss batter together in minutes.
- The Perfect Use for Leftover Eggnog: This recipe is the best and most delicious way to use up that half-empty carton of eggnog after a holiday party.
- Wonderfully Moist & Tender Crumb: The eggnog and melted butter create a loaf cake that is exceptionally moist, soft, and stays fresh for days.
- Classic Holiday Flavor: Packed with the warm, comforting flavors of eggnog, rum, and nutmeg, every slice tastes like Christmas.
- Perfect for Gifting: This recipe is easily adapted for mini loaves, making it a wonderful and thoughtful homemade gift for friends, neighbors, and teachers during the holidays.
Recipe Snapshot
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 16 servings |
| Calories | 219 kcal per serving |
| Course | Dessert, Breakfast |
| Cuisine | American |
| Difficulty/Method | Easy / Baking |
Your Shopping List for This Festive Loaf
This recipe uses simple pantry staples to create a wonderfully festive and flavorful quick bread.
→ For the Eggnog Bread
- 2 large eggs → The binder that gives our loaf structure.
- 1 cup granulated sugar → For the perfect amount of sweetness.
- 1 cup eggnog → The star ingredient! Use your favorite store-bought or homemade variety.
- 1/2 cup unsalted butter, melted → For richness and a wonderfully tender crumb.
- 2 tsp rum extract, or 4 tsp dark rum → Adds that classic, warm rum flavor that pairs so well with eggnog.
- 1 tsp vanilla extract → Enhances all the other flavors in the loaf.
- 2 1/4 cups all-purpose flour → The foundation of our quick bread.
- 2 tsp baking powder → The leavening agent that gives the bread its beautiful rise.
- 1/2 tsp salt → To balance the sweetness.
- 1/4 tsp nutmeg → The essential spice for that authentic eggnog flavor.
→ For the Rum Glaze
- 1 cup powdered sugar → Sifted for a smooth, lump-free glaze.
- 3 tsp rum extract → For a concentrated punch of rum flavor.
- 3-4 tsp eggnog → To thin the glaze to the perfect drizzling consistency.
- 1/4 tsp nutmeg, or cinnamon → For a final sprinkle and a touch of warm spice.
Let’s Get Baking! Your Step-by-Step Guide
Ready to fill your kitchen with the most amazing holiday aroma? Let’s make this simple and delicious loaf.
Part 1: Mix the One-Bowl Batter
- Prep Your Oven and Pan: Preheat your oven to 350°F (175°C). Generously grease the bottom and sides of a 9×5-inch loaf pan with butter or non-stick spray.
- Combine the Wet Ingredients: In a large mixing bowl, lightly beat the eggs with a whisk. Add the granulated sugar, eggnog, melted butter, rum (or rum extract), and vanilla extract. Whisk everything together until the mixture is smooth and well-blended.
- Fold in the Dry Ingredients: Add the flour, baking powder, salt, and nutmeg directly to the wet ingredients. Switch to a rubber spatula and gently fold the mixture together, scraping from the bottom, just until the dry ingredients are moistened and no streaks of flour remain. Do not overmix!
Part 2: Bake and Cool
- Bake the Loaf: Pour the batter into your prepared loaf pan and spread it into an even layer. Bake for 45 to 50 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean.
- Cool in the Pan: Place the hot loaf pan on a wire rack and let the bread cool in the pan for 10 minutes. This helps it to set up.
- Cool Completely: Carefully invert the pan to remove the loaf, and let it cool completely on the wire rack. The bread must be completely cool before you add the glaze.
Part 3: Glaze and Serve
- Make the Glaze: In a small bowl, combine the powdered sugar, rum extract, and 3 teaspoons of eggnog. Whisk until smooth. If the glaze is too thick, add the last teaspoon of eggnog until it reaches a thick but pourable consistency.
- Glaze the Loaf: Once the loaf is completely cool, pour the glaze evenly over the top, letting it drip down the sides.
- Garnish and Set: Immediately sprinkle the wet glaze with a little extra nutmeg or cinnamon. Let the glaze set for about 15-20 minutes before slicing and serving.
WiseRecipes’ Top Tips for Loaf Cake Perfection!
These are my essential secrets for a perfect, moist, and delicious eggnog bread every time.
- Do Not Overmix the Batter. This is the golden rule of quick breads! As soon as you add the dry ingredients, mix only until they are just combined. Overmixing develops the gluten and will result in a tough, dense loaf instead of a tender one.
- Use Room Temperature Ingredients. For a smooth, well-emulsified batter, let your eggs and eggnog sit out on the counter for about 30 minutes to come to room temperature. This helps the ingredients combine more easily.
- Tent with Foil If Needed. All ovens are different. If you notice the top of your loaf is browning too quickly before the center is cooked through, simply lay a piece of aluminum foil loosely over the top for the remainder of the baking time.
- Let It Cool Completely Before Glazing. I know it’s tempting, but you must wait! If you pour the glaze on a warm loaf, it will melt and slide right off, creating a thin, transparent layer instead of a thick, beautiful white coating.
- Check for Doneness Correctly. The toothpick test is your most reliable friend. The loaf is done when a wooden skewer or toothpick inserted into the thickest part of the center comes out clean, with no wet batter clinging to it.
Keep It Fresh! Storing Your Eggnog Bread
Here’s how to store your delicious creation to enjoy every last slice.
- Room Temperature: This bread is wonderfully moist. Store it in an airtight container or tightly wrapped at room temperature for up to 4 days.
- Freezer: Eggnog bread freezes beautifully! For best results, freeze the loaf before you add the glaze. Wrap the completely cooled, unglazed loaf in two layers of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw it at room temperature, then add the fresh glaze before serving.
Easy Eggnog Bread with Rum Glaze
Ingredients
Method
- Heat the oven to 350°F and grease the bottom and sides of a 9×5-inch loaf pan.
- In a large bowl, whisk the eggs. Add the sugar, eggnog, melted butter, rum (or extract), and vanilla extract. Blend well until smooth.
- To the wet ingredients, add the flour, baking powder, salt, and nutmeg. Using a rubber spatula, stir just until the dry ingredients are moistened. Do not overmix.
- Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes on a wire rack, then remove from the pan and let it cool completely on the rack.
- For the glaze, combine the powdered sugar, rum extract, and 3 tsp eggnog. Whisk until smooth, adding more eggnog one teaspoon at a time until the glaze is thick but pourable.
- Pour the glaze over the completely cooled bread, sprinkle with nutmeg or cinnamon, and let the glaze set before slicing and serving.
Notes
FAQs: Your Eggnog Bread Questions, Answered!
Can I use eggnog that is already spiked with alcohol?
Yes, you can! If your eggnog already contains alcohol, simply omit the rum or rum extract from the batter to avoid making the flavor too strong.
Can I make this recipe into muffins or mini loaves?
Absolutely! This recipe is very versatile. To make muffins, divide the batter among 12 paper-lined muffin cups and bake for 25-30 minutes. For mini loaves, divide the batter among 3-4 greased mini loaf pans and bake for about 30 minutes.
I don’t have rum or rum extract. What can I use instead?
If you don’t have rum or rum extract, you can simply increase the vanilla extract in the batter to 2 teaspoons total for a delicious, non-alcoholic version.
Can I add mix-ins to the batter?
Yes! To make it even more festive, you can gently fold in about 1/2 cup of fresh or frozen cranberries, white chocolate chips, or chopped walnuts or pecans into the batter right at the end.
Final Thoughts: Your Sweetest Holiday Bake
There is no feeling quite like slicing into a beautiful, homemade loaf cake that perfectly captures the flavors of the season. This Easy Eggnog Bread is a true holiday delight, perfect for sharing with loved ones or enjoying quietly with a cup of coffee. I hope it brings a little bit of extra warmth and sweetness to your holiday season. Happy baking!
