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    Posted In: Bread, Breakfast, Desserts, Holiday Recipes
    November 26, 2021 — by Julie — Leave a Comment

    Home » Bread » Eggnog Bread

    Eggnog Bread

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    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!

    Other Christmas favorites include sugar cookies and crockpot hot chocolate.

    three slices of eggnog bread stacked.

    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.

    Ingredient Notes

    Eggnog – Feel free to use homemade or store-bought.

    Glaze being poured over the eggnog bread.

    Top Tips

    • Let the eggnog bread cool before frosting.
    • Place any leftovers in an air-tight container and refrigerate for up to 3 days.
    eggnog bread slice on a white plate.

    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

    • Chocolate Peanut Butter Banana Bread
    • Monkey Bread
    • Chocolate Banana Bread
    • Cream Cheese Pumpkin Bread

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    three eggnog bread slices stacked.

    Eggnog Bread

    Print Recipe Pin Recipe
    Course: breakast, Dessert, Holidays
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 5 minutes
    Servings: 8
    Calories: 413kcal
    Author: Julie Maestre
    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!

    Ingredients

    • 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

    Glaze

    • 1 cup powdered sugar
    • 3 tbsp eggnog

    Instructions

    • 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!

    Notes

    If the glaze is too runny, add more powdered sugar. 

    Nutrition

    Calories: 413kcal | Carbohydrates: 67g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 240mg | Potassium: 121mg | Fiber: 1g | Sugar: 43g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Bread, Breakfast, Desserts, Holiday Recipes

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

    More about me →

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