Can I use homemade eggnog instead of store-bought?

Absolutely! Homemade eggnog works beautifully in this recipe - just make sure it's well chilled and about the same consistency as store-bought. My grandmother's eggnog was always thicker, so I thin it with a splash of milk if needed. The flavor will be even richer, though the alcohol content in some homemade versions might make the bread bake slightly slower.

How long does eggnog bread stay fresh?

This holiday loaf keeps wonderfully for about 3 days at room temperature when wrapped tightly. The glaze actually helps lock in moisture! If you want to extend its life (though who can resist it that long?), slice and freeze in airtight bags for up to 3 months. I love pulling slices straight from the freezer for quick holiday breakfasts - just 30 seconds in the microwave brings them back to life.

Can I make this into individual mini loaves for gifting?

Oh my gosh, yes - mini loaves are my favorite way to share this recipe! Simply divide the batter between 4-5 miniature loaf pans (about 3x5 inches) and bake for just 25-30 minutes. They turn out adorable wrapped in parchment paper with ribbon - check out my Pinterest board for creative holiday food gift packaging ideas. Pro tip: include a small card with reheating instructions (15 seconds in the microwave makes them taste fresh-baked!).

What's the best way to get that perfect nutmeg flavor?

Freshly grated nutmeg makes all the difference here! I keep whole nutmeg seeds and a microplane right by my mixing bowls during the holidays. About 1/4 teaspoon freshly grated gives that signature warm spice flavor without overpowering. If using pre-ground nutmeg, let the batter sit for 10 minutes before baking - this helps the dried spice "wake up" and release its oils. Either way, don't skip the nutmeg in the glaze - it's what gives that addictive sweet-spicy finish!

Irresistible Eggnog Bread Recipe With a Spiced Glaze

Eggnog Bread with Nutmeg Glaze

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A festive holiday loaf with rich eggnog flavor, spiced with nutmeg and rum, perfect for breakfast or gifting.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 55 min
Total Time: 1 hour 10 min
Yield: 1 loaf (or 4 mini loaves) 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground nutmeg
1 cup store-bought eggnog
1/2 cup unsalted butter, melted
2 large eggs
1 tsp rum extract
1/2 cup powdered sugar
1 tbsp eggnog
1/4 tsp ground nutmeg

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Instructions

Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
Whisk flour, sugar, baking powder, baking soda, salt, and nutmeg in a bowl.
In another bowl, mix eggnog, melted butter, eggs, and rum extract.
Combine wet and dry ingredients until just blended.
Pour batter into the loaf pan. Bake for 50-60 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack.
For glaze, whisk powdered sugar, eggnog, and nutmeg. Drizzle over cooled bread.

Notes

For mini loaves, bake for 25-30 minutes.
Wrap cooled loaves in parchment paper and ribbon for gifting.
Use leftover eggnog for French toast.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 18g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Find it online: https://kitchenuser.net/eggnog-bread-recipe-with-nutmeg-glaze/