This recipe for quick eggnog bread is a moist and delicious loaf that’s perfect for the holidays. Enjoy it for breakfast, a snack, or dessert!
Why You’ll Love This Easy Eggnog Bread Recipe
- It’s the perfect way to use all of that eggnog in your fridge!
- If you’re not a fan of eggnog, you can use coquito instead.
- It’s very soft and tender.
- The glaze is super thick and creamy.
- No yeast involved.
- The perfect addition to any holiday table.
Eggnog – Feel free to use homemade or store-bought.
- Let the eggnog bread cool before frosting.
- Place any leftovers in an air-tight container and refrigerate for up to 3 days.
Can I Add Rum?
Sure, add about 1 tbsp of rum to the batter before baking and a splash of rum to the glaze. You can also use rum extract.
How Do I Freeze Eggnog Bread?
Let the eggnog bread cool completely, wrap the whole loaf in plastic wrap, then place it in a freezer bag and freeze for up to 2 months. When you’re ready to eat, thaw the bread at room temperature.
More Bread Recipes You’ll Enjoy
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- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup eggnog
- 1 cup powdered sugar
- 3 tbsp eggnog
- Line a 9×5 loaf pan with parchment paper and preheat your oven to 350 degrees F.
- In a large bowl, mix the flour, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, cream the butter, sugar, and vanilla extract using an electric mixer. Mix until smooth and creamy.
- Add the flour mixture and eggnog to the butter mixture and mix until well combined.
- Add the batter to the prepared pan and smooth the top with a spatula.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Take the eggnog bread out of the pan and let it cool on a wire rack.
- While the bread cools, prepare the glaze. Simply mix the powdered sugar and 3 tbsp eggnog. Mix well.
- Pour all of the glaze over the bread and enjoy!