Introduction

This Christmas Glazed Eggnog Bread is a festive twist on classic quick bread, infused with warm spices and rich eggnog flavor. Topped with a sweet, spiced glaze, it’s perfect for holiday breakfasts, snacks, or gifting to loved ones.

A rectangular brown loaf cake sits on a black cooling rack above a white marbled surface. The cake is covered in a thick, white icing glaze that drips over the sides unevenly, creating smooth, creamy drips. The glaze shows small cracks and tiny brown spots where the cake peeks through, giving it a homemade look. In the background, there is a soft, blurred green and red plaid cloth, adding a festive touch. The warm lighting highlights the moist texture of the cake and the glossy, slightly shiny icing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 1/4 cups whole eggnog
1 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 teaspoon rum extract
2 large eggs
For the Glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon rum extract
1/8 teaspoon ground nutmeg
2–4 tablespoons eggnog (to achieve drizzle consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 5-inch loaf pan or spray it with baking spray, then set it aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined.
Step 3: In a large bowl, whisk together the eggnog, granulated sugar, vegetable oil, vanilla extract, rum extract, and eggs until smooth and fully mixed.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently just until the mixture is moistened and combined. Avoid overmixing to keep the bread tender.
Step 5: Pour the batter into the prepared loaf pan, smoothing the top evenly.
Step 6: Bake for 50 to 60 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Let the bread cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely.
Step 8: To make the glaze, whisk together powdered sugar, vanilla extract, rum extract, ground nutmeg, and 2 tablespoons of eggnog in a small bowl. Add more eggnog if needed to reach a drizzle consistency.
Step 9: When the bread is slightly warm (not hot), drizzle the glaze over the top, allowing it to soak in. Continue until all the glaze is used.

Tips & Variations

For extra festive flair, stir in 1/2 cup of chopped pecans or dried cranberries into the batter before baking.
If you prefer, substitute rum extract with almond or vanilla extract for a different flavor profile.
Be careful not to overmix the batter to avoid a dense bread texture.
Use fresh eggnog for best flavor, or homemade eggnog if available.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. To keep it longer, refrigerate for up to one week. Reheat slices gently in a microwave or toaster oven before serving. The glaze may soften over time but will still add delicious flavor.

How to Serve

The image shows four slices of a moist yellow pound cake with a golden-brown crust, each slice topped with a thick layer of white icing that drips slightly over the edges. The slices are arranged neatly on a white oval plate with a thin red rim, set on a white marbled surface. In the blurred background, there is a white Santa-shaped mug with a red handle and a red plaid cloth, adding a festive touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread dairy-free?

Yes, substitute the whole eggnog with a dairy-free eggnog alternative or a spiced non-dairy milk, and use a suitable oil or dairy-free butter.

Can I freeze the eggnog bread?

Absolutely. Wrap the cooled bread tightly in plastic wrap and then in foil before freezing. It will keep well for up to 2 months. Thaw at room temperature and reheat before glazing for best taste.