Eggnog Bread with Creamy Eggnog Glaze Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
