Eggnog Bread

Eggnog quick bread sliced and glazed on a wooden board with cinnamon sticks and holiday accents.

Eggnog bread baked gently with nutmeg and cinnamon, finished with a simple eggnog glaze. A holiday quick bread that stays tender, slices cleanly, and rewards careful mixing and patience.

Course Dessert

Cuisine American

Keyword Christmas eggnog bread, eggnog bread, eggnog bread with glaze, eggnog quick bread, holiday eggnog loaf

Prep Time 15

Cook Time 50

Cooling 30

Total Time 1 35

Servings 12 slices

Calories 285kcal

Author Cathy Pollak

Equipment

loaf pan 9x5 (23x13 cm) Standard size for even baking and proper structure.
parchment paper Allows clean removal and prevents sticking.
mixing bowls One medium, one large.
whisk For even emulsification.
rubber spatula Helps fold gently without overmixing.
cooling rack Supports proper cooling before glazing.

Ingredients

For the Bread:

2 cups (240 g) all-purpose flour
2 tsps (8 g) baking powder
½ tsp (2 g) baking soda
½ tsp (3 g) table salt
½ tsp (1 g) ground nutmeg
½ tsp (1.5 g) ground cinnamon
½ cup (113 g) unsalted butter melted and slightly cooled
1 cup (200 g) granulated sugar
2 large eggs room temp
1 cup (240 ml) eggnog (not freezing cold from the fridge, let the temp come up slightly)
1 tsp (5 ml) vanilla extract
¼ tsp (1.25 ml) rum extract

Glaze:

1 cup (120 g) confectioners' sugar
2-3 tbsps (30-45 ml) eggnog
pinch ground nutmeg for garnish

Instructions

Preheat the oven to 350°F (177°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon. Set aside.
2 cups (240 g) all-purpose flour, 2 tsps (8 g) baking powder, ½ tsp (2 g) baking soda, ½ tsp (3 g) table salt, ½ tsp (1 g) ground nutmeg, ½ tsp (1.5 g) ground cinnamon
In a large mixing bowl, whisk the melted butter and granulated sugar until smooth and fully combined. Add the eggs one at a time, whisking well after each addition so the mixture emulsifies evenly. Stir in the eggnog, vanilla extract, and rum extract, if using.
½ cup (113 g) unsalted butter, 1 cup (200 g) granulated sugar, 2 large eggs, 1 cup (240 ml) eggnog, 1 tsp (5 ml) vanilla extract, ¼ tsp (1.25 ml) rum extract
Add the dry ingredients to the wet ingredients and gently fold with a silicone spatula just until no dry streaks remain. Do not overmix, as this can lead to a dense loaf.
Pour the batter into the prepared loaf pan and smooth the top with an offset spatula or the back of a spoon.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer it to a wire rack. Allow the loaf to cool completely before glazing.
To make the glaze, whisk the confectioners’ sugar and eggnog together in a small bowl until smooth and pourable. Drizzle the glaze over the cooled bread and finish with a light sprinkle of nutmeg, if desired.
1 cup (120 g) confectioners' sugar, 2-3 tbsps (30-45 ml) eggnog, pinch ground nutmeg

Notes

Fold the batter gently and stop as soon as the flour disappears. Overmixing tightens the structure.
Room temperature eggs blend more smoothly and help the batter emulsify evenly.
Let the loaf cool completely before glazing so the glaze sets cleanly instead of melting into the surface.
For a thicker glaze, use closer to 2 tablespoons of eggnog. For a lighter drizzle, use 3 tablespoons.

If you’re making this eggnog bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition