This Eggnog Bread is a quick bread, lightly spiced with nutmeg, and packed with the warm, cozy flavor of holiday eggnog. Moist and slightly sweet, it’s perfect for breakfast, a festive snack, or even gifting to friends and neighbors. Once baked, I give it an extra-special touch with a simple eggnog glaze drizzled over the top, adding just the right amount of creamy sweetness to make each slice irresistible. If you love eggnog, be sure to try my Eggnog French Toast and Eggnog Scones, too!
Ingredients & Substitutions
- Eggs: You will need 2 large eggs, beaten and at room temperature. The eggs give the bread structure and a tender crumb.
- Sugar: Granulated sugar adds sweetness and helps the bread brown beautifully. Adjust slightly if you prefer a sweeter loaf.
- Eggnog: 1 cup of your favorite eggnog, homemade or store-bought (I also have a blender eggnog that would work!), provides that classic holiday flavor. Sprinkle a little extra nutmeg on top after glazing if you want a stronger spice note.
- Butter: Melted butter (I prefer unsalted) keeps the bread moist and rich. If using salted butter, reduce the added salt slightly.
- Flour: All-purpose flour gives the bread structure. Spoon and level for accurate measurement; too much flour can make the loaf dense.
- Baking Powder: 2 teaspoons help the bread rise and stay light. Make sure it’s fresh for best results.
- Nutmeg: 1 teaspoon ground nutmeg adds the signature warm, holiday spice. Freshly grated nutmeg will give the most aromatic flavor.
- Eggnog Glaze: A simple, creamy glaze that brings the flavors of the bread full circle. Made with 1 cup confectioners’ sugar, 3 tablespoons eggnog, and 1 teaspoon vanilla extract, it’s pourable but not runny, perfect for drizzling over the cooled loaf. Adjust the consistency by adding a little more eggnog if too thick, or more sugar if too thin.
FAQs
Can I use store-bought eggnog?
Yes! Both homemade and store-bought eggnog work beautifully. Use your favorite for the flavor you love most.
Can I make this bread ahead of time?
Absolutely. Bake as directed, let cool completely, then store at room temperature or freeze. Drizzle the glaze just before serving.
Can I double the recipe?
Yes! Use two loaf pans and bake for 60-70 minutes, checking for doneness with a toothpick.
Can I add mix-ins?
Sure! Mini chocolate chips, chopped pecans, or dried cranberries all pair beautifully with the warm nutmeg flavor.
Serving Ideas
- Slice and serve with morning coffee or a cup of hot cocoa for a festive breakfast treat.
- Gift in a clear bag tied with a ribbon, perfect for neighbors or coworkers.
- Toast slices lightly and spread with a little butter for an extra indulgent holiday snack.
How To Store Eggnog Bread
Room temperature: Store covered at room temperature for up to 2 days. For longer storage, freeze the loaf.
Freezer: Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight at room temperature.
Eggnog Bread
Ingredients
Bread
- 2 large eggs, room temperature, beaten
- 1 cup (200 g) granulated sugar
- 1 cup (254 g) eggnog, homemade or store-bought
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 ¼ cups (281 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon ground nutmeg
Eggnog Glaze
- 1 cup (125 g) confectioners' sugar
- 3 tablespoons eggnog, homemade or store-bought
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray.
- To a large bowl, add beaten eggs, granulated sugar, eggnog, melted butter, and vanilla extract. Whisk until fully combined.
- In a separate medium bowl, whisk together flour, baking powder, kosher salt, and nutmeg.
- Add the dry ingredients to the wet ingredients. Stir gently until just combined; do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top is browning too quickly, loosely cover with foil during the last 15 minutes of baking.
- Let the bread cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely.
- While the bread cools, whisk together confectioners’ sugar, eggnog, and vanilla extract until smooth. The glaze should be pourable but not runny. If it’s too thick, add a splash more eggnog; if too thin, add a bit more sugar.
- Drizzle the glaze over the cooled bread.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
Moist, tender, and full of holiday flavor, this Eggnog Bread will disappear fast at any holiday gathering! I loved it.
Elizabeth
Eggnog is growing on me; I like it now, and I really loved this bread, especially with the eggnog glaze. Unique and delicious.
Stephanie
Great loaf! And, the eggnog glaze is pure magic. Perfectly spiced and so easy to make.
Bella
This will be a seasonal favorite, I think. I love the idea (and the bread)!
