Eggnog Bread Recipe: Holiday Loaf with Cinnamon Glaze

Eggnog Bread is a festive quick bread that combines the creamy flavor of eggnog with warm spices and a sweet glaze. The texture is similar to a classic pound cake—rich, buttery, and moist—making it a perfect addition to holiday breakfasts, dessert tables, or homemade gifts. You don’t need a special occasion to enjoy this bread; it’s easy to make year-round if you enjoy the flavor of eggnog.

Eggnog Bread Ingredients

Substitutions and Additions

There is flexibility with many ingredients in this recipe:

• Eggnog: Any store-bought eggnog works. If you prefer, use a homemade eggnog recipe for a fresher flavor.
• Pudding mix: Use French vanilla or regular vanilla instant pudding mix—the mix helps keep the bread moist and tender.
• Nuts and additions: For texture, fold in ½ to 1 cup chopped pecans, macadamia nuts, or sliced almonds. Dried fruit such as chopped dates or raisins could also pair nicely.

How to Make This Eggnog Bread

1. Preheat and prepare: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line the bottom and two long sides with a parchment sling for easy removal.
2. Mix wet ingredients: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, eggnog, rum extract, sugar, vanilla, and softened butter. Mix on medium speed for about 2 minutes until smooth and combined.
3. Combine dry ingredients: In a separate bowl, whisk together the sifted flour, dry vanilla pudding mix, baking powder, salt, and allspice. Sifting helps aerate the mixture and removes any lumps from spices or powdered ingredients.
4. Fold together: With the mixer on low, slowly add the dry mixture to the wet ingredients. Mix until there are no visible flour streaks, taking care not to overmix.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If you used a parchment sling, the excess paper will help you lift the loaf from the pan without sticking.
6. Prepare glaze: While the bread bakes, whisk the powdered sugar, eggnog, butter extract, and allspice in a small bowl until smooth. Adjust the eggnog amount to reach a pourable consistency.
7. Cool and glaze: Remove the bread from the oven and let it cool in the pan for about 20 minutes. Gently lift the loaf from the pan with the parchment tabs and transfer it to a wire rack placed over a baking sheet. Pour the glaze over the warm bread so it sets slightly as the loaf cools.

How to Serve

Serve slices of eggnog bread warm or at room temperature. It pairs beautifully with hot coffee or tea for a cozy breakfast, or alongside a scoop of vanilla ice cream for a simple dessert. Wrapped in parchment and tied with twine, slices of this bread make thoughtful homemade gifts during the holidays.

Storage

Refrigerator: After the loaf has cooled completely, wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 4–5 days.

Freezer: The bread freezes well for up to 3 months. For best results, freeze unglazed; thaw completely and warm the glaze before pouring it over the loaf. You can also freeze slices individually for convenient single servings.

Frequently Asked Questions

Can eggnog bread be frozen?
Yes. Freeze for up to three months; thaw before glazing for the best texture.

Can I make mini loaves?
Yes. Use mini loaf pans but reduce the baking time; check for doneness early to avoid overbaking.

Should I use store-bought or homemade eggnog?
Both work well. Store-bought is convenient, while homemade eggnog offers a fresher flavor if you have a preferred recipe.

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Eggnog Bread — Recipe

Servings: 8 | Prep: 10 mins | Cook: 55–65 mins | Total: ~1 hr 10 mins

Ingredients

• 2 eggs
• 1½ cups eggnog
• 1 teaspoon rum extract
• 1 cup sugar
• 1 teaspoon vanilla extract
• ½ cup butter, softened
• 2¼ cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 3.4 ounces vanilla instant pudding mix (dry)
• ½ teaspoon salt
• ½ teaspoon allspice

Glaze

• 1 cup powdered sugar, sifted
• 2–3 tablespoons eggnog
• ¼ teaspoon butter extract
• ⅛ teaspoon allspice

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment.
2. Beat eggs, eggnog, rum extract, sugar, vanilla, and butter until combined.
3. Whisk together flour, pudding mix, baking powder, salt, and allspice.
4. With mixer on low, add dry ingredients to wet until no flour streaks remain.
5. Bake 55–65 minutes or until a toothpick comes out clean. Cool 20 minutes in pan, then remove to a wire rack.
6. Whisk glaze ingredients until smooth and pour over the warm loaf. Let set before slicing.

Notes

• Sifting dry ingredients and spices improves texture and helps avoid lumps.
• A parchment sling makes removing the loaf easy and prevents sticking on the bottom.
• Place the loaf on a wire rack when glazing to let excess drip away for a clean presentation.