This post contains affiliate links. Please see our disclosure policy.
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.
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.
Top Tips
- 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
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!
Eggnog Bread
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very nice loaf! Super easy and perfect with a cup of tea.
One thing to note is that if you print out the recipe, the egg is missing from the instructions.
Don’t forget to add it after you cream the butter and sugar.
Will definitely make again.
Very nice loaf! Super easy and perfect with a cup of tea.
One thing to note is that if you print out the recipe, the egg is missing from the instructions.
Don’t forget to add it after you cream and the butter and sugar.
Will definitely make again.