Eggnog bread is the ultimate holiday treat that blends warm spices, sweet eggnog, and festive flavors into one comforting loaf. Whether you’re a die-hard fan of eggnog or just looking to try a new seasonal recipe, this quick bread delivers moist, rich, and perfectly spiced bites in every slice. The aroma alone is enough to make your kitchen feel like the holidays. With a simple eggnog glaze drizzled on top, it’s an indulgent but easy bake that will impress guests or brighten up a cozy winter morning.
Why You’ll Love This Eggnog Bread
This eggnog bread is soft, moist, and packed with the creamy richness of your favorite holiday drink. The cinnamon and nutmeg add cozy warmth, while the eggnog glaze on top brings just the right touch of sweetness. It’s quick to make, requires no mixer, and fills your kitchen with the most irresistible holiday scent. Plus, it’s perfect for gifting or enjoying with a hot cup of coffee.
Ingredients
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
For the eggnog glaze:
- 1 cup powdered sugar
- 3 tablespoons eggnog
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground nutmeg
Step-by-Step: How to Make Eggnog Bread
- Preheat your oven to 350 degrees F. Grease an 8 1/2 x 4 1/2 inch loaf pan with cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, and nutmeg until well combined.
- In a separate bowl, mix together the eggnog, oil, eggs, vanilla extract.
- Slowly add the wet mixture into the dry ingredients, stirring gently until everything is just combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan and tap it lightly on the counter to even out the surface.
- Bake for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, tent it loosely with foil and continue baking until fully done.
- Let the bread cool in the pan for about 15 minutes, then run a knife along the edges and transfer it to a wire rack to cool completely.
- While the bread cools, whisk together all glaze ingredients in a small bowl until smooth.
- Drizzle the glaze over the cooled bread. Slice and enjoy!
Helpful Tips
- Use full-fat eggnog for the richest flavor and moistest texture.
- Don’t overmix the batter; stir until just combined to keep the bread light and tender.
- For a neater glaze, let the bread cool completely before drizzling.
- If gifting, wrap the cooled loaf in wax paper and decorative foil.
Substitutions And Variations
- Add 1/2 cup of chopped pecans or walnuts to the batter for crunch.
- Use a dairy-free eggnog alternative and plant-based oil for a vegan version (make sure the eggnog is egg-free).
- Add mini white chocolate chips for extra sweetness.
Storage Instructions
- Store eggnog bread in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days for longer freshness.
- To freeze, wrap the unglazed bread tightly in plastic wrap and foil, then freeze for up to 3 months. Let it thaw in the fridge overnight, then glaze before serving.
Nutritional Information
Estimated per slice (1 of 10):
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 40mg
- Sodium: 160mg
- Total Carbohydrates: 41g
- Sugars: 25g
- Protein: 3g
Serving Suggestions
- Serve warm with a pat of butter or cream cheese.
- Enjoy with a hot cup of coffee or a mug of warm eggnog.
- Add a sprinkle of extra nutmeg or cinnamon on top for a festive touch.
- Pair with a scoop of vanilla ice cream for dessert.
Frequently Asked Questions About Eggnog Bread
Can I make eggnog bread ahead of time? Yes, eggnog bread stores beautifully. You can make it a day or two ahead and keep it wrapped at room temperature or refrigerate it. Just wait to glaze until shortly before serving for best texture.
Can I use homemade eggnog? Absolutely! Homemade eggnog works well in this recipe. Just make sure it’s fully cooked and chilled before using.
Can I make muffins instead of a loaf? Yes, divide the batter into a greased muffin tin and bake for 18-22 minutes or until a toothpick comes out clean.
How can I tell if the bread is done? Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is ready. If the top is browning too fast, loosely cover it with foil to prevent over-browning.
Final Thoughts
Thank you so much for trying this eggnog bread recipe! It’s one of my favorite seasonal bakes because it’s easy to make, full of festive flavor, and always a hit with family and friends. Whether you’re making it for a holiday breakfast, a cozy treat, or a thoughtful homemade gift, this loaf brings the warmth and joy of the season to your table. I hope you enjoy every slice and feel the holiday spirit with each bite. Happy baking and thanks for being part of this food-loving community!
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Eggnog Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
Description
Eggnog bread is a festive quick bread filled with warm spices and topped with a sweet eggnog glaze. Moist, flavorful, and easy to make—ideal for breakfast, dessert, or holiday gifting.
Ingredients
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
For the eggnog glaze:
1 cup powdered sugar
3 tablespoons eggnog
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350 degrees F. Grease an 8 1/2 x 4 1/2 inch loaf pan with cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, and nutmeg until well combined.
- In a separate bowl, mix together the eggnog, oil, eggs, and vanilla extract.
- Slowly add the wet mixture to the dry ingredients, stirring gently until everything is just combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan and tap it lightly on the counter to even out the surface.
- Bake for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, tent it loosely with foil and continue baking until fully done.
- Let the bread cool in the pan for about 15 minutes, then run a knife along the edges and transfer it to a wire rack to cool completely.
- While the bread cools, whisk together all glaze ingredients in a small bowl until smooth.
- Drizzle the glaze over the cooled bread. Slice and enjoy!
Notes
Use full-fat eggnog for the best texture.
If the top browns too quickly, loosely cover with foil.
Let the loaf cool completely before glazing for clean presentation.
Freezes well without glaze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Bread
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Carbohydrates: 41g
- Protein: 3g