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Eggnog Quick Bread Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://thehungrymason.com/eggnog-quick-bread-recipe/