Eggnog Bread with Creamy Eggnog Glaze Recipe

Introduction

This Eggnog Bread is a festive and moist treat that captures the warm spices and creamy flavors of traditional eggnog. Perfect for holiday breakfasts or as a sweet snack, it’s easy to make and comes with a delicious eggnog glaze on top.

Ingredients

• 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

Instructions

1. Step 1: Preheat your oven to 350°F. Spray an 8 ½ x 4 ½ inch loaf pan with cooking spray and set aside.
2. Step 2: In a large bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, and nutmeg until evenly combined.
3. Step 3: In a separate medium bowl, combine the eggnog, oil, eggs, vanilla extract, and rum extract. Mix well.
4. Step 4: Slowly add the wet ingredients to the dry ingredients. Stir gently just until combined. Pour the batter into the prepared loaf pan. Tap the pan on the counter to level the batter.
5. Step 5: Bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly while the inside is still baking, tent the loaf loosely with aluminum foil.
6. Step 6: Remove the loaf from the oven and cool for 15 minutes in the pan. Run a knife along the edges to loosen and carefully remove the bread from the pan. Let it cool completely on a wire rack.
7. Step 7: To make the eggnog glaze, whisk together powdered sugar, eggnog, vanilla extract, rum extract, and nutmeg in a small bowl until smooth. Drizzle the glaze over the cooled bread.
8. Step 8: Slice and serve once the glaze sets.

Tips & Variations

• For a boozy twist, add a tablespoon of your favorite rum instead of rum extract.
• Use homemade eggnog for an extra rich and fresh flavor.
• Add chopped nuts or dried fruit to the batter for added texture and flavor.
• If you prefer a denser bread, reduce the baking powder to 1/2 teaspoon.
• Store leftovers in an airtight container at room temperature to keep the bread moist.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature, then refresh the glaze before serving. Reheat slices briefly in the microwave if you like them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dairy-free eggnog in this recipe?

Yes, dairy-free eggnog works well and will keep the bread moist while accommodating dietary preferences.

What should I do if my bread is dry?

Be careful not to overmix the batter, and check for doneness starting at 65 minutes. If the bread dries out, serving it with butter or a spread can add moisture and flavor.

Eggnog Bread with Creamy Eggnog Glaze Recipe

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★★★★★

4.6 from 63 reviews

This Eggnog Bread is a moist and flavorful holiday loaf that combines the warm spices of cinnamon and nutmeg with the rich creaminess of eggnog. Perfectly complemented by a sweet eggnog glaze, it’s an ideal treat for festive breakfasts or cozy afternoon snacks.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 65-70 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Spray an 8 ½ x 4 ½ inch loaf pan with cooking spray and set aside to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, ground cinnamon, and ground nutmeg until evenly combined.
3. Combine Wet Ingredients: In a separate medium bowl, mix the eggnog, vegetable or canola oil, slightly beaten eggs, vanilla extract, and rum extract until well blended.
4. Make the Batter: Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure a tender crumb. Pour the batter into the prepared loaf pan. To settle the batter evenly, gently pound the loaf pan on the counter.
5. Bake the Bread: Place the loaf pan in the preheated oven and bake for 65 to 70 minutes. Test the bread by inserting a toothpick in the center; it should come out clean when done. If the top browns too quickly while baking, cover it loosely with aluminum foil to prevent burning.
6. Cool the Bread: Remove the bread from the oven and place it on a cooling rack. After 15 minutes, loosen the sides of the loaf with a knife and carefully remove it from the pan. Allow the bread to cool completely on the wire rack.
7. Prepare the Eggnog Glaze: While the bread cools, whisk together powdered sugar, eggnog, vanilla extract, rum extract, and ground nutmeg in a small bowl until smooth.
8. Glaze and Serve: Drizzle the eggnog glaze over the cooled bread. Slice and serve for a delightful holiday treat.

Notes

• If the cake is not done but the top is browning too much, cover it with aluminum foil to prevent burning while the inside finishes baking.
• Use vegetable or canola oil for a neutral flavor, but you can substitute with melted butter for a richer taste.
• Ensure the bread cools completely before glazing to prevent the glaze from melting off.
• For added texture, consider folding in 1/2 cup chopped nuts or dried fruit.

Keywords: Eggnog bread, holiday bread, spiced loaf, festive bread, eggnog glaze, cinnamon bread, nutmeg bread