Eggnog Bread Recipe with Glaze for a Moist Holiday Treat

Every holiday season, eggnog appears in our fridge like clockwork. And every year, I pour a glass, take a sip, and remember—I’m not really an eggnog drinker. But I’ve always loved its nostalgic flavor: the cozy vanilla notes, warm spice, and creamy texture. That’s how this eggnog bread was born. I wanted something festive that didn’t rely on drinking eggnog, but still captured everything comforting about it. This easy eggnog bread is a quick, one-bowl wonder that bakes up golden and moist, with a sweet eggnog glaze that makes it gift-worthy and craveable from the first slice to the last crumb.

Recipe Overview & Why You’ll Love It

This eggnog bread is everything you want from a holiday bake: simple, flavorful, and deeply satisfying. It’s a moist, spiced quick bread made with real eggnog and topped with a silky glaze infused with even more of that signature holiday flavor. If you’re not a fan of drinking eggnog, don’t worry—this loaf bakes the best parts into a soft crumb and golden crust without being too rich or overwhelming. It’s an excellent addition to your Christmas morning table or a thoughtful homemade gift. Best of all, eggnog bread tastes even better on day two, making it ideal for holiday prep or make-ahead brunches.

Ingredients & Substitutions

This eggnog bread recipe keeps things straightforward with pantry basics and a short list of flavor boosters.

Dry Ingredients

• 1½ cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Substitutions:

• Swap up to ¾ cup of the flour with white whole wheat for more depth.
• Reduce sugar to ¾ cup for a lightly sweet loaf, especially if skipping the glaze.
• Add a pinch of clove or cardamom for extra spice complexity.

Wet Ingredients

• ¾ cup (180ml) eggnog
• ½ cup (120ml) vegetable or canola oil
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• ½ teaspoon rum extract

Substitutions:

• Use store-bought or homemade eggnog; dairy-free versions (like oat or almond nog) work well for lactose-free diets.
• Rum extract can be swapped for 1 tablespoon of real rum or omitted altogether.
• Light olive oil or avocado oil are great alternatives for a more neutral flavor.

Eggnog Glaze

• 1 cup (120g) powdered sugar
• 3 tablespoons (45ml) eggnog
• ½ teaspoon vanilla extract
• ¼ teaspoon rum extract
• ⅛ teaspoon ground nutmeg

Substitutions:

• For a thicker glaze, add more powdered sugar; to thin, add extra eggnog 1 teaspoon at a time.
• Skip the rum extract or replace with orange extract for a citrusy spin.

Equipment You’ll Need

You don’t need any special tools to make eggnog bread—just a few basic kitchen items.

• 8.5 x 4.5 inch loaf pan (metal pans bake more evenly)
• Mixing bowls (one large, one medium)
• Balloon whisk and silicone spatula
• Wire cooling rack
• Measuring cups and spoons
• Toothpick or cake tester
• Small bowl for the glaze

Optional Alternatives:

• Mini loaf pans: divide batter evenly and bake 30–35 minutes.
• Glass loaf pans: reduce oven temperature to 335°F (170°C) to prevent overbrowning edges.

Step-by-Step Instructions

Making eggnog bread takes just over an hour, most of which is hands-off baking time.

Step 1 – Prep the Oven & Pan

Preheat your oven to 350°F (175°C). Spray an 8.5 x 4.5 inch loaf pan with cooking spray or line it with parchment paper for easy removal.

Step 2 – Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, salt, baking powder, cinnamon, and nutmeg. Make sure everything is evenly combined.

Step 3 – Combine the Wet Ingredients

In a separate medium bowl, whisk the eggnog, oil, eggs, vanilla extract, and rum extract until smooth and fully emulsified.

Step 4 – Make the Batter

Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula just until the batter is smooth—don’t overmix. The batter will be thick but pourable.

Step 5 – Bake the Bread

Transfer the batter to the prepared loaf pan and tap the pan on the counter to level it. Bake for 65–70 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil around the 50-minute mark.

Step 6 – Cool the Loaf

Let the loaf cool in the pan for 15 minutes. Run a knife around the edges, then carefully lift it out and transfer to a wire rack to cool completely.

Step 7 – Glaze and Serve

While the bread cools, whisk together all the glaze ingredients until smooth. Drizzle over the cooled loaf and let it set for at least 10 minutes before slicing.

Why This Recipe Works

Eggnog bread succeeds because it balances rich, nostalgic flavors with a light, tender crumb. Eggnog acts as both a flavor and moisture agent, while oil keeps the texture soft without making the loaf heavy. Cinnamon and nutmeg pair perfectly with the creamy undertones of eggnog, and rum extract adds subtle depth without needing actual alcohol. The glaze isn’t just decorative—it seals in moisture and adds a final sweet finish that complements the spice. This method also avoids common quick bread pitfalls like tunneling or dryness, making it reliable even for beginner bakers.

Pro Tips & Variations

Here’s how to make your eggnog bread stand out or adapt it to suit your tastes.

• For extra texture: Stir in ½ cup finely chopped pecans or walnuts before baking.
• To brighten the flavor: Swap rum extract for orange or almond extract.
• Want a bakery-style crust? Sprinkle turbinado sugar on top of the batter before baking.
• Gifting tip: Bake in mini loaf pans, wrap in parchment, and tie with string for a handmade holiday treat.
• Make it a Bundt: Double the recipe and bake in a 10-cup Bundt pan for 50–60 minutes, checking doneness with a skewer.

Make-Ahead, Storage & Freezing

Eggnog bread holds up beautifully over time, which makes it a strong candidate for holiday planning.

• At room temp: Store tightly wrapped or in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 6 days. Let slices come to room temp or rewarm before serving.
• Freezing: For best results, freeze without glaze. Wrap the fully cooled loaf tightly in plastic wrap, then foil. Freeze up to 3 months.
• To serve after freezing: Thaw overnight at room temp and glaze before slicing.

Serving Suggestions & Pairings

Eggnog bread can dress up or down, depending on how you serve it.

• Excellent with coffee, chai, or spiced tea.
• Add a scoop of vanilla or butter pecan ice cream for dessert.
• Pair with bacon or frittata for a balanced brunch.
• Toast leftover slices and spread with cinnamon butter.
• Serve with a glass of (you guessed it) eggnog for a full-circle experience.

Dietary Notes & Allergen Considerations

• Vegetarian: Yes.
• Contains: Eggs, wheat (gluten), and dairy.
• Dairy-free option: Use plant-based eggnog and skip the glaze or make it with dairy-free milk.
• Gluten-free option: Replace flour with a 1:1 gluten-free baking blend that includes xanthan gum.
• Vegan adaptation: Not recommended due to egg structure, though aquafaba may work in experienced hands.

Troubleshooting & Common Mistakes

Here’s how to prevent or fix common issues with eggnog bread.

• Dry texture: Caused by overbaking or oven running hot. Check for doneness at 60 minutes.
• Sinking center: Batter may have been overmixed or underbaked.
• Gummy loaf: Often due to not letting the bread cool fully before slicing.
• Too sweet: Omit glaze or reduce sugar in batter to ¾ cup.
• Glaze too runny: Add more powdered sugar a tablespoon at a time until consistency thickens.

Nutritional Information (estimated per slice)

• Serving Size: 1-inch slice
• Calories: ~290
• Sugar: ~28g
• Sodium: ~190mg
• Fat: ~12g
• Saturated Fat: ~1.5g
• Unsaturated Fat: ~9g
• Trans Fat: 0g
• Carbohydrates: ~42g
• Fiber: ~0.5g
• Protein: ~3g
• Cholesterol: ~35mg

FAQs

Conclusion

There’s something comforting about baking eggnog bread during the holidays. The aroma alone—warm spices, vanilla, and a hint of rum—feels like a gift. But it’s the moist crumb and soft glaze that keep people coming back for seconds.

Whether you bake it to share, gift, or savor slice by slice with coffee, eggnog bread is a tradition in the making. Try it once, and it just might become your new seasonal favorite.

More Tasty Ideas

• Eggnog Bread Pudding: This comforting dessert takes the rich flavors of eggnog and transforms them into a warm, custardy bread pudding. It’s an ideal holiday follow-up to eggnog bread, using similar ingredients with a creamy twist and satisfying texture.
• Christmas Eggnog Bread: A festive take on traditional eggnog bread, this version features seasonal spices and holiday flair. Perfectly moist and aromatic, it’s a crowd-pleasing addition to your December baking lineup.
• Pumpkin Spice Roll Cake: This spiced dessert delivers a similar warming flavor to eggnog bread, with a luscious cream cheese filling rolled into a soft pumpkin sponge. It’s a beautiful and delicious centerpiece for any autumn or holiday gathering.

An Eggnog Bread Recipe Worth Baking Twice

Print Recipe

This easy eggnog bread is a moist and flavorful holiday treat made with real eggnog and warm spices. Topped with a sweet eggnog glaze, it’s perfect for breakfast, dessert, or gifting during the festive season.

• Author: Benchi
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: 1 loaf
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¾ cup eggnog
• ½ cup vegetable or canola oil
• 2 large eggs, slightly beaten
• 1 teaspoon vanilla extract
• ½ teaspoon rum extract
• 1 cup powdered sugar
• 3 tablespoons eggnog
• ½ teaspoon vanilla extract (for glaze)
• ¼ teaspoon rum extract (for glaze)
• ⅛ teaspoon ground nutmeg (for glaze)

Instructions

1. Preheat oven to 350°F. Spray an 8.5 x 4.5 inch loaf pan with cooking spray and set aside.
2. In a large bowl, whisk together flour, sugar, salt, baking powder, cinnamon, and nutmeg.
3. In a medium bowl, combine eggnog, oil, eggs, vanilla extract, and rum extract.
4. Slowly add wet ingredients to the dry ingredients and stir until combined. Do not overmix.
5. Pour batter into prepared pan and tap it on the counter to level.
6. Bake for 70 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
7. Cool in pan for 15 minutes, then loosen edges and transfer to a wire rack to cool completely.
8. In a small bowl, whisk together powdered sugar, eggnog, vanilla extract, rum extract, and nutmeg for the glaze.
9. Drizzle glaze over cooled bread. Let set before slicing and serving.

Notes

• Use real rum in place of rum extract if desired (1 tablespoon).
• Dairy-free eggnog can be used for a lactose-free version.
• Glaze can be omitted or adjusted for sweetness preference.
• Store at room temperature for up to 3 days or refrigerate up to 6 days.
• Freezes well without glaze for up to 3 months.