Glazed Eggnog Bread is going to become a holiday must have! It’s fluffy and delicious with a sweet eggnog glaze.
We also love Eggnog Fudge and Frosted Eggnog Cookies!
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
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
You can also follow me on Instagram, Facebook, or Pinterest for even more!
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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
I made this bread for Christmas Day and got rave reviews from all my guests (adults as well as teens). Will be making it again.
This recipe does not work with a standard sized loaf pan. It makes too much batter for 1 pan and not enough for 2. I do not have mini loaf pans so next time I will make muffins…and try to prevent the batter from exploding all over my oven.
I forgot I wanted to try this recipe this year! Yours turned out yummy looking!
Cathy @ Noble Pig says
They are so cute and special and I bet the flavor is awesome! Thanks for sharing.
Katrina @ In Katrina's Kitchen says
I am the same way…let’s remind each other next year okay? But baking with it is perfectly delicious so we’re all good.
Katrina @ Warm Vanilla Sugar says
Looove this bread!
Julie @ Table for Two says
ooo yum! i’m not a fan of eggnog (drinking it wise) but baking with it is totally ok, especially if it comes out as moist as your bread looks! that glaze is drinkable :)
Stanley Williamson says
Can this recipe b e done in a 3 lb. Bread ZOJIRUSHI brea maker