Eggnog Bread-this easy eggnog quick bread with a sweet eggnog glaze is a Christmas favorite. It is great for breakfast or dessert.
We drink a lot of milk at our house. We go through about four gallons a week. Caleb and Maxwell are little milk chuggers. The other day we were at the store and Caleb spotted the eggnog. He told Maxwell it is Santa’s special milk because stores only have it at Christmas time. The boys begged to get some so I picked up a half gallon. When we got home, I poured them a little glass and decided I would do some baking with “Santa’s special milk.” I made a loaf of Eggnog Bread with a sweet eggnog glaze and I think Santa would approve. This easy Eggnog Bread is the perfect holiday treat.
To be honest, I am not really a big eggnog person. I love the flavor, but I don’t like to drink it. That is why eggnog baked goods are perfect for me. I get all of the delicious flavor in a special baked treat!
There is eggnog in the bread which gives the bread tons of flavor and it also keeps it super moist. I also add in nutmeg, vanilla, and rum extract.
Because it’s the holidays, I added a sweet eggnog glaze. The glaze makes the bread extra beautiful and extra festive! We go all out during the holiday months.
This easy eggnog quick bread is great for breakfast, snack time, or dessert. And guess what? I think the bread is even better on the second day so you can make it in advance. It is great to have around to serve to friends that might stop by or guests that are staying with you. It would also make a great gift, mini eggnog loaves would be so adorable!
Celebrate the holiday season with Eggnog Bread. The boys enjoyed a slice of bread with a glass of cold eggnog and they said they wish Santa sold his milk at the stores all year long..ha! They loved it!
If you like this Eggnog Bread, you might also like:
- Eggnog Coffee Cake Muffins
- Eggnog White Chocolate Streusel Cake
- Baked Eggnog French Toast
- Mini Eggnog Doughnut Muffins
For the bread:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup eggnog
- 1/2 cup vegetable or canola oil
- 2 large eggs slightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
For the eggnog glaze:
- 1 cup powdered sugar
- 3 tablespoons eggnog
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon rum extract
- 1/8 teaspoon ground nutmeg
- Preheat oven to 350° F. Spray a 8 ½ x 4 ½ loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, and nutmeg.
- In a separate medium bowl, combine the eggnog, oil, eggs, vanilla extract, and rum extract.
- Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
- Bake for 65-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
- While the bread is cooling, make the eggnog glaze. In a small bowl, whisk together powdered sugar, eggnog, vanilla extract, rum extract, and nutmeg. Drizzle the glaze of the cooled loaf cake. Cut into slices and serve.
- Note-if the cake isn't done and the top is browning too much, drape a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.
Have you tried this recipe?
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Do you think this could be made into biscotti…. If so, how? Love eggnog
I have tried this bread using lactose free eggnog and it tastes just the same and bakes the same. Everyone loves it when I bake it at the holidays! Thanks for the recipe.
So yummy and moist! You could taste the eggnog, but it was not overpowering – such a great combination!
This eggnog bread is delicious. I must confess, I skipped the glaze and glad I did. Would have made this bread way too sweet. For this gal. O, yes….. I added 1/2 cup finely chopped pecans.
I’d like to make this but I don’t have rum extract, can I use rum instead?
If I want to freeze this bread, is it better to do it unfrosted and glaze when thawed? Thank you!
For best results, yes.
Should this be kept in fridge or at room temp?
Very good. I reduced the sugar to 3/4 cup to suit our taste and it was just fine.
This bread seemed a little dry, what do you recommend to make it more moist?
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