Eggnog Bread

Here is my easiest and most delicious Eggnog Bread recipe. This loaf cake couldn’t be any easier to make from scratch and makes a perfect holiday treat. Great for using up leftover eggnog!

This easy eggnog bread is the perfect treat to bake for the holidays! You can whip it up in minutes, and it also makes a great edible gift, baked into mini loaves or muffins.

I often have eggnog leftover, especially when I buy a big container from Costco, but this quick bread is well worth buying a new container just to make it. It’s so delicious!

Even my husband who isn’t a big eggnog fan loves this bread! Give it a try and let me know what you think! Looking for more Holiday recipes? Check out my Christmas category.

Ingredient Notes

Here is an overview of the ingredients you’ll need for this recipe.

• Eggnog – Dairy eggnog works best! The more flavorful your eggnog the better the quick bread. 
• Butter – I use unsalted butter to control the amount of salt in the recipe. You can melt the butter in the microwave (about 40 seconds on 100% power)
• Rum – I use rum, but you can also use rum extract. 2 teaspoons rum extract = 4 teaspoons dark rum
• Flour – All-purpose flour works best! Make sure to measure the flour using the spoon and level method. Don’t just scoop it out of the container. 
• Baking powder – Leavening agent for this quick bread. I recommend storing it in the fridge so it keeps fresh longer.
• Nutmeg – The nutmeg adds extra flavor and helps to bring out the eggnog in the bread!

How to make this recipe 

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

1. Preheat oven: Heat oven to 350 F and grease the bottom and sides of a 9×5-inch loaf pan. 
2. Beat eggs: In a large bowl using a whisk, beat eggs (Image 1).
3. Add wet ingredients: To the eggs, add sugar, eggnog, melted butter, rum (extract), and vanilla extract. Blend well until smooth (Image 2).
4. Add dry ingredients: To the wet ingredients, add flour baking powder, salt, and nutmeg. Using a rubber spatula stir just until dry ingredients are moistened (Image 3). 
5. Transfer and bake: Pour batter into greased pan and bake for 45–50 minutes or until a toothpick inserted in the center comes out clean (Image 4).
6. Cool: Let cool in the pan for 10 minutes set on a wire rack, then remove from pan and let cool completely.
7. Glaze: Combine powdered sugar, rum, and eggnog. Add one tsp at a time until the glaze is smooth and thick (Image below). Pour over bread, sprinkle with nutmeg or cinnamon, and let set before serving.

Expert Tips

• If you don’t have rum or rum extract on hand, use 2 tsp vanilla extract instead of 1 tsp
• To make it more festive, you could add 1/2 cup of fresh cranberries to the batter
• Don’t overmix the batter, use a rubber spatula to combine the ingredients
• Tent the bread with foil if it’s starting to brown too quickly in the oven
• This recipe also works for mini loaves, bake them for 30 minutes. Perfect for gifts!
• You can also use this recipe to make 12 muffins in a muffin pan, bake for 25–30 minutes
• If you’re using eggnog that was already spiked omit the rum (extract) 
• Every oven is different so make sure to test the bread for doneness after about 50 minutes in the oven
• Use fresh baking powder to ensure your quick bread rises nicely

Recipe FAQs

Leftovers

This eggnog quick bread will last up to 3 days at room temperature, covered airtight. Stored in the fridge, it will last up to a week but dry out more quickly. 

Freezing

You can also freeze this loaf cake. Make sure it’s completely cooled, then wrap it in plastic wrap and put it in a ziplock freezer bag. You can also freeze individual slices of bread this way. Store it in the freezer for up to 3 months. Thaw on the counter.

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