Irresistible Eggnog Bread Recipe With a Spiced Glaze

Nothing says “holidays” like pulling a warm, fragrant loaf of eggnog bread from the oven. That rich, creamy eggnog scent mixed with nutmeg and a hint of rum just fills the whole house with Christmas spirit. I still remember my Aunt Marnie teaching me to make this recipe when I was twelve – we’d bake dozens of mini loaves to give to neighbors, and she’d always sneak me an extra slice “for quality control.” Wrapped in parchment and tied with a red ribbon, this eggnog bread makes the most thoughtful (and delicious) holiday gift. But let’s be honest, the real magic happens when you slice it fresh for breakfast – toasted slightly with a cup of coffee while the kids open presents. The flavors only get better the next day, making it perfect for meal planning your holiday brunches in advance.

Why You’ll Love This Eggnog Bread

This recipe is my holiday MVP for so many reasons! Let me count the ways:

• Quick & easy – You’re just 10 minutes away from batter-ready when using store-bought eggnog (my little secret for stress-free baking during the crazy holiday season)
• That gorgeous spiced flavor – The nutmeg and rum combo makes every bite taste like Christmas morning in loaf form
• Gifting gold – Mini loaves wrapped in parchment paper with ribbon scream “thoughtful neighbor gift” (plus they freeze beautifully if you’re planning ahead)
• That glaze though – The nutmeg-kissed icing isn’t just pretty, it adds this incredible sweet-spicy crunch that makes people ask for the recipe every time

Trust me, once your kitchen fills with that warm, buttery eggnog aroma, you’ll understand why this bread becomes a yearly tradition.

Ingredients for Eggnog Bread

Gather these simple ingredients – chances are you’ve got most in your pantry already! I always make sure to check my eggnog’s expiration date first (learned that lesson the messy way). Here’s what you’ll need:

For the Bread:

• 2 cups all-purpose flour – Spoon and level it, don’t scoop!
• 1 cup granulated sugar – The sweetness that makes this bread sing
• 1 tsp baking powder + 1/2 tsp baking soda – Our rising dream team
• 1/2 tsp salt – Balances all those sweet flavors
• 1 tsp ground nutmeg – Freshly grated if you’re feeling fancy
• 1 cup store-bought eggnog – Any brand works, but go for full-fat for maximum richness
• 1/2 cup unsalted butter, melted – Let it cool slightly before mixing
• 2 large eggs – Room temperature blends smoother
• 1 tsp rum extract – The “adult” in this holiday loaf (vanilla works too)

For That Magical Glaze:

• 1/2 cup powdered sugar – Sifted to avoid lumps
• 1 tbsp eggnog – Leftover from the carton
• 1/4 tsp ground nutmeg – Freshly ground makes all the difference

See? Nothing crazy! The magic happens when these everyday ingredients come together in the oven. Pro tip: measure everything before you start – it makes the process so much smoother when you’re not digging through cabinets mid-recipe.

How to Make Eggnog Bread

Ready to turn that eggnog into something magical? This recipe comes together easily, but I’ve got a few tricks up my sleeve to make sure your bread turns out perfectly moist and flavorful every time. Follow these steps and you’ll be enjoying warm, spiced slices before you know it!

Preparing the Batter

First things first – preheat your oven to 350°F and grease that loaf pan really well (trust me, you don’t want to lose any precious bread to sticking). Now, in one bowl, whisk together all your dry ingredients – that’s the flour, sugar, baking powder, baking soda, salt, and nutmeg. In another bowl, whisk the wet stuff: eggnog, melted (but slightly cooled) butter, eggs, and rum extract. Here’s my secret: pour the wet into the dry and stir just until combined – I mean it when I say don’t overmix! A few flour streaks are totally fine. Overworking the batter makes tough bread, and we want tender, melt-in-your-mouth slices.

Baking the Eggnog Bread

Pour your batter into the prepared pan and pop it in the oven for 50-60 minutes. Now, oven temperatures vary, so start checking around 45 minutes – I like to use the toothpick test around this time. If you’re making mini loaves like I do for gifting, they’ll bake much faster – about 25-30 minutes. The bread is done when it’s golden on top and a toothpick comes out with just a few moist crumbs (not wet batter). Let it cool in the pan for 10 minutes – I know, the waiting is hard! – then transfer to a wire rack to cool completely before glazing. For more great quick bread tips, check out my one-bowl pumpkin bread recipe.

Making the Nutmeg Glaze

This glaze is what takes the bread from good to “Oh my gosh, can I have the recipe?!” status. Simply whisk together the powdered sugar, eggnog, and nutmeg until smooth. The consistency should be pourable but not too thin – think warm honey. Drizzle it over the completely cooled bread in zigzags or swirls (I like to use a fork for pretty patterns). Let it set for about 15 minutes before slicing – if you can wait that long!

Tips for Perfect Eggnog Bread

After baking dozens (maybe hundreds?) of these loaves over the years, I’ve picked up some tricks that’ll make your eggnog bread foolproof. First – and I can’t stress this enough – use room temperature eggs! They blend into the batter so much smoother than cold ones straight from the fridge. Just set them out when you start preheating the oven. For testing doneness, don’t just poke the center – check a couple spots since oven heat can be uneven. You want moist crumbs, not wet batter, clinging to that toothpick.

Gifting tip: Mini loaves bake faster (25-30 minutes) and make adorable presents. Wrap them in parchment paper while still slightly warm – the smell will drive your neighbors wild! – then tie with festive ribbon. Leftovers? Slice and freeze individual portions in freezer bags for up to 3 months. Just pop a frozen slice in the toaster oven for instant holiday breakfast magic. One final secret – the flavors intensify overnight, so bake it a day ahead if you can resist sneaking slices!

Serving and Storing Eggnog Bread

Oh, the joy of slicing into this eggnog bread – warm from the oven (if you can wait!), the glaze just barely set, and that spiced aroma filling the room! I always serve the first slices at room temperature so the flavors really shine, but don’t blame me if you sneak a warm piece straight from the cooling rack. For storing, wrap leftovers tightly in plastic or foil at room temp for up to 3 days – though ours never lasts that long! For gifting, wrap cooled loaves in pretty parchment paper (I use the bakery-style sheets) tied with twine or ribbon – it makes the presentation almost as sweet as the bread itself.

Nutritional Information

Just a quick note before you dive into that delicious eggnog bread – these nutrition estimates are based on basic ingredients, so your actual values might differ slightly depending on brands or substitutions. Since we’re using rich eggnog and butter, this is definitely an “enjoy in moderation” kind of treat during the holidays (though I won’t judge if you sneak an extra slice or two!). Always check labels if you’re tracking specific nutrients closely.

More Holiday Baking Ideas

If you loved this eggnog bread, oh my gosh – wait until you try my other holiday favorites! My easy Christmas cookies are perfect for cookie exchanges (especially with kids – they love decorating them!), and the one-bowl pumpkin bread makes the coziest winter breakfast. This season, I’m all about simple recipes that feel special – because let’s be honest, who has time for complicated baking when there are gifts to wrap and halls to deck? Happy baking, friends!

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