How will I know when eggnog bread is done?

Insert a toothpick or skewer into the center. It should come out clean or with just a few moist crumbs attached. If the top is browning too fast, cover with foil.

Can I double this recipe?

Yes, double all ingredients and divide between two pans or bake in a Bundt pan. Adjust baking time accordingly and test for doneness.

How do I freeze eggnog bread?

Freeze the loaf unglazed. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Glaze after thawing for best texture.

Can I make eggnog bread ahead of time?

Yes, and you should. Eggnog bread develops more flavor after resting overnight. Store it wrapped at room temp or in the fridge.

Eggnog Bread Recipe with Glaze for a Moist Holiday Treat

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

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

Find it online: https://www.cookwithbenchi.com/eggnog-bread/