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Close up photo of a stack of eggnog bread slices, a woman's hand is taking the top slice off. Holiday decor surrounds the bread.
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5 from 2 votes

Eggnog Bread

This Eggnog Bread is a perfectly moist and tender, easy quick bread recipe that gets finished off with a 2-ingredient sweet eggnog glaze! An easy-to-make dessert that's great to enjoy at those wintertime holiday gatherings!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 276kcal



  • 1 cup powdered sugar
  • 3 tablespoons eggnog


  • Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with baking spray, or line it with parchment paper and spray with baking spray, set aside. In a medium-sized bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until combined, set aside.
  • In a large bowl cream together the butter and sugar for 2 minutes until combined. Add the egg and mix it in. Mix in the rum extract and vanilla. Add the dry ingredients to the wet and mix it in until just combined. Add the eggnog and fully mix it in until there are no lumps.
  • Add the batter to the prepared pan. Bake for 50 to 55 minutes until a toothpick inserted into the center comes out clean. If the bread looks like it is browning too soon, tent it with foil about halfway through. Let cool in the pan for 10 minutes. Take the bread out of the pan and let it cool on a wire rack.
  • While the bread cools, make the glaze by whisking together the powdered sugar and eggnog in a medium-sized bowl until smooth. The glaze should be thick yet pourable.
  • Place the bread on a wire rack over a piece of parchment paper. Pour the glaze over the bread and let it drip down the sides. Let it set for 15 minutes before slicing.


  • The icing will slightly harden.
  • This bread has a subtle eggnog flavor. The addition of the rum extract and nutmeg enhances the eggnog flavor.
  • How To Store: You can store this quick bread in an airtight container at room temperature. Doing so allows you to enjoy it for up to 3 days. Or you can store it in the refrigerator and eat it for up to 1 week.
  • Can I Freeze This Bread? Definitely! However, I do recommend freezing the bread without the glaze topping. To freeze it, double wrap the bread using plastic wrap once the loaf is cool. Then place the wrapped bread into a Ziploc freezer bag, squeezing out any excess air. Eat the loaf of Eggnog Bread within 3 months! Once you’re ready to enjoy just simply thaw the bread at room temperature. Then whip up the glaze and pour it over the bread.
  • What Should I Do If The Bread Begins Browning Before It Has Finished Baking? To avoid burning the loaf, pull the bread out and tent the pan with foil. Then place the tented pan back in the oven to finish baking.
  • Should I Wait For The Loaf To Completely Cool Before Pouring On The Glaze? You can, or you can pour it on when it’s still slightly warm. I just wouldn’t suggest glazing it as soon as it comes out of the oven. Doing so will cause the glaze to run right off of it without much sticking to the loaf.


Calories: 276kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 160mg | Potassium: 80mg | Fiber: 1g | Sugar: 29g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg