Introduction

Eggnog Quick Bread is a festive twist on classic quick bread, infused with warm spices and rich eggnog flavor. It’s perfect for holiday gatherings or a cozy treat any time of year. The sweet glaze on top adds a delightful finishing touch that you won’t want to miss.

A stack of three thick slices of golden brown bread soaked in a glossy, creamy sauce that drips slowly down the sides, highlighting the moist texture of the bread. The crust is crisp and dark golden, while the inside looks soft and tender, with a shiny, smooth sauce coating each layer unevenly. The stack sits on a white plate with dark metal handles, placed on a soft olive-green cloth, all set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp kosher salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
2 Tbsp unsalted butter (melted)
1 cup eggnog
1 1/2 tsp vanilla extract
1 Tbsp rum (or 1-2 tsp rum extract)
1 cup powdered sugar (whisked until no clumps remain)
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 tsp rum or rum extract
2 – 4 Tbsp eggnog (depending on desired glaze thickness)

Instructions

Step 1: Preheat the oven to 350°F. Line a 9×5″ loaf pan with parchment paper or spray it with baking spray. Set aside.
Step 2: In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until well combined.
Step 3: In a larger bowl, beat the eggs. Add sugar and whisk until combined, then whisk in vegetable oil, melted butter, eggnog, vanilla extract, and rum.
Step 4: Add the dry ingredients to the wet mixture, stirring gently with a rubber spatula or wooden spoon until just combined. Avoid overmixing.
Step 5: Pour the batter into the prepared loaf pan and bake for 50-65 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 6: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: To make the glaze, whisk powdered sugar, cinnamon, and nutmeg in a small bowl to remove lumps.
Step 8: Gradually whisk in rum and eggnog, adding eggnog 1 tablespoon at a time until the glaze reaches your desired thickness.
Step 9: Drizzle the glaze over the cooled bread. Slice and serve.

Tips & Variations

For a non-alcoholic version, simply omit the rum or use rum extract for flavor without the alcohol.
Try adding chopped nuts or dried cranberries to the batter for extra texture and flavor.
If you prefer a stronger spice flavor, increase the cinnamon and nutmeg slightly to taste.
Make sure not to overmix the batter to keep the bread light and tender.

Storage

Store the eggnog bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. Reheat slices gently in a microwave or toaster oven before serving. The glaze may soften upon refrigeration but will still add sweet flavor.

How to Serve

Two slices of light brown moist bread loaf with a soft and spongy texture sit stacked slightly on a white plate with a dark gray finish. The bread has visible tiny air holes and a shiny glaze of light beige icing drizzled unevenly over the top, dripping slightly down the sides. A silver fork and spoon rest beside the slices on the plate. The plate is set on a surface with a white marbled texture, and a green fabric is folded loosely in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh nutmeg instead of ground nutmeg?

Yes, freshly grated nutmeg will provide a more vibrant flavor. Use about the same amount as the ground nutmeg called for in the recipe.

How can I make this bread dairy-free?

Use dairy-free butter and substitute the eggnog with a plant-based alternative such as almond or oat milk mixed with a little vanilla and nutmeg for flavor.

Eggnog Quick Bread Recipe

Print Recipe

★★★★★

4.6 from 127 reviews

This Eggnog Quick Bread is a festive and flavorful holiday treat that combines warm spices with the creamy richness of eggnog. Moist and tender, this quick bread is perfect for a cozy breakfast or an indulgent snack, finished with a smooth, spiced rum glaze that brings out the best seasonal flavors.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Category: Quick Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 1/4 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp kosher salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg

Wet Ingredients

2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
2 Tbsp unsalted butter (melted)
1 cup eggnog
1 1/2 tsp vanilla extract
1 Tbsp rum (or 1 – 2 tsp rum extract)

Glaze

1 cup powdered sugar (whisked until no clumps remain)
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 tsp rum or rum extract
2 – 4 Tbsp eggnog (depending on desired glaze thickness)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or spray it liberally with baking spray to prevent sticking. Set aside.
Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, kosher salt, ground cinnamon, and ground nutmeg until evenly mixed.
Mix Wet Ingredients: In a larger mixing bowl, whisk the eggs until smooth. Add the granulated sugar and whisk again. Then incorporate the vegetable oil, melted unsalted butter, eggnog, vanilla extract, and rum or rum extract, whisking until fully combined.
Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Use a rubber spatula or wooden spoon to gently stir until just combined to avoid overmixing, which can make the bread dense.
Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top lightly. Bake for 50 to 65 minutes, checking for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.
Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer onto a wire cooling rack to cool completely before glazing.
Prepare the Glaze: While the bread cools, whisk together the powdered sugar, ground cinnamon, and ground nutmeg in a small bowl, ensuring there are no lumps.
Add Liquid to Glaze: Slowly whisk in the rum or rum extract. Add eggnog a tablespoon at a time until the glaze reaches your preferred consistency, whether thick or more fluid.
Glaze the Bread: Drizzle the prepared glaze evenly over the cooled quick bread, allowing it to set slightly before slicing and serving.

Notes

For a non-alcoholic version, substitute rum with rum extract or omit entirely.
Use full-fat eggnog for the best flavor and moisture.
Adjust spices to your preference; nutmeg and cinnamon could be increased for more warmth.
Ensure not to overmix the batter to keep the bread light and tender.
Glaze thickness can be adjusted by how much eggnog you add; less for thicker glaze, more for a thinner drizzle.
Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: eggnog quick bread, holiday bread, spiced quick bread, festive bread, eggnog recipe, rum glaze bread