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    Home > Recipes > Bread & Muffins

    Eggnog Bread

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 12/14/20 · Updated: 12/14/20 · This post may contain affiliate links

    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!

    An eggnog loaf cake on a serving platter with a slice in front of it

    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.

    Why make this recipe

    • Great way to use up eggnog
    • Perfect for the holidays!
    • Super easy and quick to make from scratch
    • Simple, short ingredient list (NO pudding powder!)
    • Thick, flavorful glaze

    Ingredient Notes

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

    Ingredients needed 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.

    Step by step collage for how to make this recipe
    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.
    A glass bowl filled with glaze and a fork in it next to a quick bread
    A side shot of an eggnog quick bread with a white glaze and nutmeg on top

    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 in order to ensure your quick bread rises nicely

    Recipe FAQs

    How do I know if my baking powder is still fresh?

    To test if your baking powder is still good, spoon 1/2 tsp in a small bowl and pour 1/4 cup of boiling water over it. If it is still good, it should bubble up strongly right away. If it doesn’t, discard it and open a new container.

    What happens when you overmix quick breads?

    Overmixing quick bread batter can cause them to be tough, bake unevenly or cause elongated holes in the bread. I recommend using a spatula to combine the wet and dry ingredients and not a mixer to avoid overmixing.

    My bread came out dry, what did I do wrong?

    The most common reason for dry quick bread is using too much flour. Make sure to measure the flour correctly by using a spoon to fill the measuring cup and a knife to level it. Don’t scoop the flour out of the container! Another reason is baking it too long, depending on your oven your bread might be done faster. Always test with a skewer inserted in the middle.

    Two slices of eggnog bread on a plate

    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, than 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.

    Looking for more quick bread recipes?

    • Cranberry Orange Bread
    • Cinnamon Swirl Quick Bread
    • Lemon Poppy Seed Bread
    • Blueberry Bread

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    Two slices of eggnog bread on a plate
    Servings: 16

    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!
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Course: Baking
    Cuisine: Holiday
    Calories: 219kcal
    Author: Julia Foerster
    5 from 3 votes
    Print PIN RECIPE Rate

    Ingredients

    For the quick bread:

    • 2 large eggs
    • 1 cup granulated sugar
    • 1 cup eggnog
    • 1/2 cup unsalted butter, melted
    • 2 tsp rum extract, or 4 tsp dark rum
    • 1 tsp vanilla extract
    • 2 1/4 cups all-purpose flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1/4 tsp nutmeg

    For the glaze:

    • 1 cup powdered sugar
    • 3 tsp rum extract
    • 3-4 tsp eggnog
    • 1/4 tsp nutmeg, or cinnamon
    Prevent your screen from going dark

    Instructions

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

    Notes

    • 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 in order to ensure your quick bread rises nicely

    Nutrition Information

    Calories: 219kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 92mg | Potassium: 116mg | Fiber: 1g | Sugar: 21g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Andrea Rochelle Earl says

      December 18, 2021 at 3:29 pm

      Can you make this with out the rum

      Reply
      • Julia Foerster says

        December 18, 2021 at 4:01 pm

        Yes, sure!

        Reply
        • Sharon says

          January 11, 2023 at 9:35 am

          Can you use egg nog ice cream?

          Reply
          • Julia Foerster says

            January 11, 2023 at 11:44 am

            Sharon, I haven’t tried that so I don’t really know. Let me know if you give it a try!

            Reply

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    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

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