Best Eggnog Cream Cheese Bread

If you ask me, eggnog deserves to be enjoyed year-round, not just during the holidays.

This sweet quick bread combines the cozy flavors of eggnog with a cream cheese swirl that runs right through the middle. Warm spices like cinnamon and nutmeg pair with a rich eggnog batter that’s perfectly moist.

It’s topped with a sweet eggnog glaze that adds just the right amount of shine. The bread itself is tender and has that familiar holiday taste we all love, but in a form you can enjoy with your morning coffee.

It’s an easy-to-make treat that brings festive flavor to any time of year, perfect for breakfast or an afternoon snack.

What Kind of Eggnog Should I Use?

Store-bought eggnog works perfectly fine for this recipe, so grab whatever brand you like from the dairy section of your grocery store. If you’re feeling ambitious, homemade eggnog will give you a richer flavor, but honestly, the convenience of store-bought can’t be beat during the busy holiday season. Whether you go with regular or low-fat eggnog is up to you, though the full-fat version will give you a slightly more moist and tender bread. Just make sure your eggnog is fresh and well-shaken before measuring it out, since the spices tend to settle at the bottom of the carton.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if needed:

• Eggnog: This is the star of the show, so I wouldn’t swap it out completely. However, if you’re in a pinch, you can make a quick substitute by mixing 1 ½ cups whole milk with ½ teaspoon nutmeg, ½ teaspoon vanilla, and 2 tablespoons sugar.
• Rum: Feel free to use rum extract instead (use ½ teaspoon since extract is more concentrated), or skip it entirely if you prefer. You can also try bourbon or brandy for a different flavor profile.
• Butter: You can substitute with an equal amount of vegetable oil or melted coconut oil, though the texture will be slightly different – a bit more moist and less rich.
• Brown sugar: If you’re out of brown sugar, mix ¾ cup granulated sugar with 1 tablespoon molasses, or just use all granulated sugar (though you’ll lose some of that caramel-like depth).
• Cream cheese frosting: Not a fan of cream cheese? You can make a simple eggnog glaze by mixing the 10x sugar with eggnog and vanilla, leaving out the cream cheese entirely. It’ll be thinner but still tasty.
• Spices: If you have pumpkin pie spice on hand, you can use 3 teaspoons of that instead of the nutmeg and cinnamon combo.

Watch Out for These Mistakes While Baking

The biggest mistake with this bread is overmixing the batter once you add the flour, which develops too much gluten and creates a dense, tough loaf instead of a tender crumb – mix just until the dry ingredients are incorporated and you still see a few small streaks of flour.

Room temperature ingredients are critical here, so make sure your butter, cream cheese, eggs, and eggnog sit out for about 30 minutes before starting, otherwise they won’t blend smoothly and you’ll end up with lumps in your batter.

Don’t skip the step of greasing and sugaring your pan properly, as this bread has a tendency to stick due to the sugar content, and always check for doneness with a toothpick inserted in the center around the 50-minute mark since ovens vary.

When making the glaze, add the eggnog gradually rather than all at once – you can always thin it out more, but you can’t thicken it back up without adding more powdered sugar, which throws off the flavor balance.

What to Serve With Eggnog Cream Cheese Bread?

This bread is perfect for a cozy holiday breakfast or brunch spread alongside a hot cup of coffee or spiced tea. I love serving it with some fresh fruit like sliced oranges or berries to balance out the sweetness and add a little brightness to the plate. You could also set out some whipped butter or additional cream cheese for spreading, which makes it feel extra special. If you’re making this for a holiday gathering, it pairs really well with scrambled eggs, crispy bacon, and a fruit salad for a complete breakfast spread that everyone will love.

Storage Instructions

Store: This eggnog bread stays moist and delicious for several days at room temperature. Just cover it loosely with plastic wrap or store it in an airtight container for up to 3 days. If you’ve already added the glaze, it’ll stay nice and soft underneath.

Refrigerate: Want to keep it around longer? Pop it in the fridge in an airtight container and it’ll last up to a week. The cream cheese in the glaze makes refrigeration a good idea if you’re not planning to finish it quickly.

Freeze: You can freeze this bread for up to 3 months, but I recommend freezing it before adding the glaze. Wrap it tightly in plastic wrap, then in foil, and thaw it on the counter before glazing. If it’s already glazed, it’ll still freeze fine but the texture might change slightly when thawed.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4500
• Protein: 40-48 g
• Fat: 175-190 g
• Carbohydrates: 610-650 g

Ingredients

For the bread:

• 1.5 tsp salt
• 3/4 cup light brown sugar (packed)
• 3/4 cup softened butter (I use Kerrygold unsalted)
• 1.5 cups eggnog (chilled)
• 1.5 tsp nutmeg (freshly grated preferred)
• 2 eggs (room temperature for better mixing)
• 3/4 tsp baking soda
• granulated sugar for pan coating
• 2.25 tsp baking powder
• 1.5 tsp ground cinnamon
• 3 cups all-purpose flour (sifted before measuring)
• 1.5 tsp rum (dark rum recommended for deeper flavor)
• 3/4 cup granulated sugar

For the frosting:

• 1/4 tsp kosher salt
• 4 oz softened cream cheese (Philadelphia brand works best, room temperature)
• 0.5 tbsp corn syrup (adds glossy finish)
• 1/4 tsp vanilla extract
• 1.5 cups powdered sugar (sifted to remove lumps)
• 2 to 8 tbsp eggnog (add gradually for desired consistency)

Step 1: Prepare Your Mise en Place and Pans

• granulated sugar for pan coating
• 1.5 cups eggnog
• 2 eggs
• 4 oz softened cream cheese

Preheat your oven to 350°F and position a rack in the center.

While the oven heats, prepare two 8½ x 4½ inch loaf pans by greasing them lightly with butter or cooking spray, then coat the insides generously with granulated sugar—this creates a delicate crust on the bread’s exterior.

Set the pans aside.

Gather all your ingredients and ensure the eggs, cream cheese, and eggnog are at room temperature (this helps with proper emulsification and mixing).

I like to use room temperature ingredients for quick breads because they incorporate more evenly and create a more tender crumb.

Step 2: Mix the Wet Ingredients Base

• 3/4 cup softened butter
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1.5 tsp rum

In a large mixing bowl, cream together the softened butter and both sugars (brown and granulated) using an electric mixer on medium speed for about 2-3 minutes until light and fluffy—this incorporates air and creates a tender crumb.

Add the room temperature eggs one at a time, mixing well after each addition, then add the dark rum and mix until fully combined.

The mixture should look smooth and creamy at this point.

Step 3: Combine Dry Ingredients

• 3 cups all-purpose flour
• 2.25 tsp baking powder
• 3/4 tsp baking soda
• 1.5 tsp salt
• 1.5 tsp nutmeg
• 1.5 tsp ground cinnamon

In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda to remove any lumps and distribute the leavening agents evenly.

Add the salt, freshly grated nutmeg, and ground cinnamon to the flour mixture and whisk together until the spices are evenly distributed throughout.

This dry mixture ensures your bread will have consistent rise and uniform spice flavor in every slice.

Step 4: Build the Batter and Fill Pans

• dry ingredient mixture from Step 3
• 1.5 cups eggnog
• wet ingredient mixture from Step 2

Add the dry ingredient mixture from Step 3 to the wet mixture from Step 2, starting with the chilled eggnog—alternate between adding a portion of the dry ingredients and a portion of the eggnog, beginning and ending with the dry ingredients.

This technique prevents overmixing and ensures a tender crumb.

Mix on low speed just until combined; the batter will be thick but pourable.

Divide the batter evenly between the prepared pans, filling each about 3/4 full to allow room for rise.

Step 5: Bake the Bread

Place both pans in the preheated 350°F oven and bake for approximately 45 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with just a few moist crumbs.

The tops should be golden brown.

Allow the loaves to cool in the pans for 15 minutes, then carefully turn them out onto a wire rack to cool completely before frosting—this prevents the delicate crumb from getting soggy.

Step 6: Prepare the Eggnog Cream Cheese Frosting

• 4 oz softened cream cheese
• 0.5 tbsp corn syrup
• 1/4 tsp kosher salt
• 1/4 tsp vanilla extract
• 1.5 cups powdered sugar
• 2 to 8 tbsp eggnog

While the loaves cool, make the frosting by beating the room temperature cream cheese in a clean bowl with an electric mixer on medium speed for about 1-2 minutes until it becomes light and fluffy.

Add the corn syrup, kosher salt, and vanilla extract, then whip on high speed for 30 seconds.

Gradually add the sifted powdered sugar in 3-4 additions, mixing on low speed between additions and then whipping on high for a few seconds to incorporate air.

I find that adding the sugar gradually prevents a gritty texture and creates a smoother frosting.

Once all sugar is incorporated, add the eggnog one tablespoon at a time on low speed, tasting as you go, until you reach a spreadable consistency—you may not need all 8 tablespoons.

Step 7: Frost and Finish the Bread

• cooled bread from Step 5
• eggnog cream cheese frosting from Step 6
• nutmeg for garnish

Once the cooled loaves from Step 5 are completely cool, spread or pipe the eggnog cream cheese frosting from Step 6 over the top of each loaf in an even layer.

Finish with a light sprinkle of freshly grated nutmeg over the frosting for both visual appeal and extra spice flavor.

Allow the frosting to set for a few minutes before slicing and serving.

Best Eggnog Cream Cheese Bread

Delicious Best Eggnog Cream Cheese Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4

Calories 4350 kcal

Ingredients

  

For the bread:

• 1.5 tsp salt
• 3/4 cup light brown sugar (packed)
• 3/4 cup softened butter (I use Kerrygold unsalted)
• 1.5 cups eggnog (chilled)
• 1.5 tsp nutmeg (freshly grated preferred)
• 2 eggs (room temperature for better mixing)
• 3/4 tsp baking soda
• granulated sugar for pan coating
• 2.25 tsp baking powder
• 1.5 tsp ground cinnamon
• 3 cups all-purpose flour (sifted before measuring)
• 1.5 tsp rum (dark rum recommended for deeper flavor)
• 3/4 cup granulated sugar

For the frosting:

• 1/4 tsp kosher salt
• 4 oz softened cream cheese (Philadelphia brand works best, room temperature)
• 0.5 tbsp corn syrup (adds glossy finish)
• 1/4 tsp vanilla extract
• 1.5 cups powdered sugar (sifted to remove lumps)
• 2 to 8 tbsp eggnog (add gradually for desired consistency)

Instructions

 

• Preheat your oven to 350°F and position a rack in the center. While the oven heats, prepare two 8½ x 4½ inch loaf pans by greasing them lightly with butter or cooking spray, then coat the insides generously with granulated sugar—this creates a delicate crust on the bread's exterior. Set the pans aside. Gather all your ingredients and ensure the eggs, cream cheese, and eggnog are at room temperature (this helps with proper emulsification and mixing). I like to use room temperature ingredients for quick breads because they incorporate more evenly and create a more tender crumb.
• In a large mixing bowl, cream together the softened butter and both sugars (brown and granulated) using an electric mixer on medium speed for about 2-3 minutes until light and fluffy—this incorporates air and creates a tender crumb. Add the room temperature eggs one at a time, mixing well after each addition, then add the dark rum and mix until fully combined. The mixture should look smooth and creamy at this point.
• In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda to remove any lumps and distribute the leavening agents evenly. Add the salt, freshly grated nutmeg, and ground cinnamon to the flour mixture and whisk together until the spices are evenly distributed throughout. This dry mixture ensures your bread will have consistent rise and uniform spice flavor in every slice.
• Add the dry ingredient mixture from Step 3 to the wet mixture from Step 2, starting with the chilled eggnog—alternate between adding a portion of the dry ingredients and a portion of the eggnog, beginning and ending with the dry ingredients. This technique prevents overmixing and ensures a tender crumb. Mix on low speed just until combined; the batter will be thick but pourable. Divide the batter evenly between the prepared pans, filling each about 3/4 full to allow room for rise.
• Place both pans in the preheated 350°F oven and bake for approximately 45 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with just a few moist crumbs. The tops should be golden brown. Allow the loaves to cool in the pans for 15 minutes, then carefully turn them out onto a wire rack to cool completely before frosting—this prevents the delicate crumb from getting soggy.
• While the loaves cool, make the frosting by beating the room temperature cream cheese in a clean bowl with an electric mixer on medium speed for about 1-2 minutes until it becomes light and fluffy. Add the corn syrup, kosher salt, and vanilla extract, then whip on high speed for 30 seconds. Gradually add the sifted powdered sugar in 3-4 additions, mixing on low speed between additions and then whipping on high for a few seconds to incorporate air. I find that adding the sugar gradually prevents a gritty texture and creates a smoother frosting. Once all sugar is incorporated, add the eggnog one tablespoon at a time on low speed, tasting as you go, until you reach a spreadable consistency—you may not need all 8 tablespoons.
• Once the cooled loaves from Step 5 are completely cool, spread or pipe the eggnog cream cheese frosting from Step 6 over the top of each loaf in an even layer. Finish with a light sprinkle of freshly grated nutmeg over the frosting for both visual appeal and extra spice flavor. Allow the frosting to set for a few minutes before slicing and serving.