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+ servings
Two slices of eggnog bread on a plate
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5 from 2 votes

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 Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Baking
Cuisine: Holiday
Servings: 16
Calories: 219kcal

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

Instructions

  • Heat oven to 350 F and grease the bottom and sides of a 9x5-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

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