Glazed Eggnog Bread is going to become a holiday must have! It’s fluffy and delicious with a sweet eggnog glaze.
This post originally published December 20, 2012. Updated November 9, 2021.
If you are an eggnog lover, you are going to be obsessed with this quick bread! It is soft, fluffy, moist – everything you want out of a quick bread. With lots of eggnog flavor inside the bread and the glaze is also made with eggnog.
This is one of my must makes every single holiday season!
Ingredients for Eggnog Bread
- All-purpose flour
- Baking powder
- Rum extract
- Vanilla extract
- Instant French vanilla pudding mix
- Powdered sugar
- Prepare. Preheat oven to 350F. Spray loaf pan with baking spray.
- Combine dry ingredients. Sift together the flour, baking powder, salt and nutmeg. Set aside.
- Combine wet ingredients. Beat eggs, add sugar, eggnog, butter, rum and vanilla extract until well combined.
- Add dry ingredients to wet ingredients. Add the flour mixture to the wet mixture and mix well.
- Add pudding mix. Add the instant pudding and blend.
- Transfer to pan. Pour into prepared loaf pan.
- Bake. Bake for 50 – 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Cool in pans 10 minutes. Remove and cool completely on a wire rack before glazing.
- Glaze. Whisk together the powdered sugar and eggnog until you get a good consistency. Drizzle or pour over breads.
Tips and Tricks
- You could use 4 mini loaf pans if you want to give these as holiday gifts.
- If you don’t like rum flavor, you can leave the rum extract out
How Long Is It Good For?
Eggnog Bread will be good for about 3 days. Make sure to store it in an airtight container to keep it fresh for as long as possible.
You can add a day or 2 by storing it in the fridge but it will lose some of the moisture.
Can You Freeze It?
You can free eggnog bread for up to 3 months. I recommend slicing it and then freezing the individual pieces separately by wrapping them tightly in plastic wrap and then placing them in a freezer ziploc bag.
When you are ready to enjoy it, you can pull the slices out of the freezer and let them sit at room temperature for a couple hours.
More Holiday Treats
- Crockpot Candy
- Cranberry Orange Cookies
- White Chocolate Peppermint Fudge
- Peppermint Oreo Balls
- Buckeye Fudge
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- 2 ¼ cups all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups sugar
- 1 ¾ cups eggnog
- 2 eggs, beaten
- ½ cup butter, melted
- ¼ teaspoon nutmeg
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 1 3.4 oz package instant french vanilla or vanilla pudding
For the glaze:
- 1 cup powdered sugar
- Enough eggnog to make a glaze to drizzle over bread
- Preheat oven to 350F. Spray loaf pan with baking spray.
- Sift together the flour, baking powder, salt and nutmeg. Set aside.
- Beat eggs, add sugar, eggnog, butter, rum and vanilla extract until well combined.
- Add the flour mixture to the wet mixture and mix well.
- Add the instant pudding and blend.
- Pour into prepared loaf pan.
- Bake for 55 - 60 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans 10 minutes. Remove and cool completely on a wire rack before glazing.
To make the glaze:
- Whisk together the powdered sugar and eggnog until you get a good consistency. Drizzle or pour over breads.
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Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 4437Total Fat: 139gSaturated Fat: 82gTrans Fat: 4gUnsaturated Fat: 48gCholesterol: 1030mgSodium: 3070mgCarbohydrates: 705gFiber: 9gSugar: 466gProtein: 79g