Quick Eggnog Bread

The holidays always smell like eggnog at my house. I keep a carton in the fridge from Thanksgiving through New Year’s, and I’m constantly looking for new ways to use it beyond just drinking it from a mug. That’s when I started baking with it, and let me tell you, eggnog bread changed everything.

This bread is basically like drinking the holidays, but in cake form. It’s got that warm spice flavor from cinnamon and nutmeg, plus a sweet glaze on top that makes it feel special. I love making it for Christmas morning breakfast, but honestly, it’s good any time you want your kitchen to smell amazing.

The best part? You probably have most of these ingredients in your pantry already. Just grab some eggnog from the store, and you’re basically ready to go. No fancy equipment needed, just a bowl and a loaf pan.

What Kind of Eggnog Should I Use?

Store-bought eggnog from your local grocery store works perfectly for this recipe, and you’ll find it readily available during the holiday season from late fall through early winter. You can use any brand you like – whether it’s a name brand or store brand, they’ll all give you that classic creamy, spiced flavor. If you’re feeling ambitious, homemade eggnog is also a great option and can add an extra special touch to your bread. Just make sure your eggnog is fresh and hasn’t been sitting in the fridge for too long, as you want that rich flavor to really come through in both the bread and the glaze.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Eggnog: If you’re out of eggnog, you can make a quick substitute by mixing 3/4 cup whole milk with 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon. For the glaze, use 3 tablespoons milk with a pinch of nutmeg.
• Rum extract: Not a fan of rum flavor? You can leave it out completely or replace it with almond extract for a different twist. If you want a boozy kick, swap it with 1 tablespoon of actual rum.
• Vegetable or canola oil: Melted butter works great here and adds a richer flavor. Use the same amount, but let it cool slightly before mixing with the other wet ingredients.
• All-purpose flour: This is one ingredient you’ll want to stick with – all-purpose flour gives the bread its proper texture. Substituting with other flours will change the consistency significantly.
• Ground spices: If you’re missing nutmeg, you can use a bit more cinnamon or add a pinch of allspice. The spices give this bread its holiday flavor, but feel free to adjust amounts to your taste.

Watch Out for These Mistakes While Baking

Overmixing the batter is the biggest mistake you can make with this quick bread, as it develops too much gluten and creates a tough, dense loaf instead of a tender one – mix just until the dry ingredients are moistened and you still see a few small lumps.

Since eggnog can vary in thickness depending on the brand, check your batter consistency before pouring it into the pan; it should be thick but pourable, similar to pancake batter.

To avoid a raw center or burnt edges, test for doneness starting at 50 minutes by inserting a toothpick into the middle of the loaf – it should come out with just a few moist crumbs, not wet batter.

Let the bread cool in the pan for at least 15 minutes before removing it, and wait until it’s completely cool before adding the glaze, otherwise the glaze will simply melt and run off instead of creating that nice coating on top.

What to Serve With Eggnog Bread?

This sweet bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love serving it alongside scrambled eggs and crispy bacon for a holiday brunch, or you can keep it simple and just slather on some butter while it’s still warm. It also pairs really well with fresh fruit like sliced oranges or berries to balance out the richness of the eggnog flavor. For a cozy evening treat, serve a slice with a mug of hot chocolate or spiced apple cider.

Storage Instructions

Store: Keep your eggnog bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. If you’ve already added the glaze, it’ll stay nice and moist. The flavors actually get better after a day or two as everything settles in together.

Refrigerate: For longer storage, pop it in the fridge where it’ll keep for up to a week. Just bring it back to room temperature before serving, or warm individual slices in the microwave for about 10-15 seconds to bring back that fresh-baked feel.

Freeze: This bread freezes really well for up to 3 months. I like to freeze it before glazing, wrapped tightly in plastic wrap and then in foil. Thaw it overnight in the fridge or on the counter for a few hours, then add the glaze right before serving for the best texture.

Estimated Nutrition

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

• Calories: 2400-2600
• Protein: 22-26 g
• Fat: 96-110 g
• Carbohydrates: 360-390 g

Ingredients

For the bread:

• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp rum extract
• 2 large eggs (room temperature)
• 1/2 tsp ground cinnamon
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg (freshly ground preferred for more flavor)
• 3/4 cup eggnog (room temperature for best mixing)
• 1.5 cups all-purpose flour (I use King Arthur all-purpose flour)

For the glaze:

• 1/8 tsp ground nutmeg
• 1/4 tsp rum extract
• 1/2 tsp vanilla extract
• 3 tbsp eggnog (room temperature)
• 1 cup powdered sugar (sifted to remove lumps)

Step 1: Prepare Pan and Preheat Oven

Preheat your oven to 350°F and spray a loaf pan with cooking spray, making sure to coat the bottom and all sides evenly.

This prevents sticking and ensures clean edges on your finished bread.

Have all ingredients at room temperature before you begin mixing—this is especially important for the eggs and eggnog, as they’ll incorporate more smoothly into the batter.

Step 2: Combine Dry Ingredients

• 1.5 cups all-purpose flour
• 1 cup sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

In a medium bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, and the larger portion of ground nutmeg (1/4 tsp).

Whisking rather than just stirring helps distribute the leavening agent and spices evenly throughout the flour, which ensures consistent flavor and rise in every slice.

Set this dry mixture aside.

Step 3: Mix Wet Ingredients

• 3/4 cup eggnog
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp rum extract

In a separate bowl, whisk together the room-temperature eggnog, vegetable oil, eggs, vanilla extract, and rum extract until well combined and slightly frothy.

The room-temperature eggnog is key here—cold ingredients won’t blend as smoothly and can result in a slightly dense crumb.

Whisking creates emulsification, which helps the oil and eggnog incorporate evenly for a tender, moist bread.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredient mixture from Step 2.

Stir gently with a spatula until just combined—you want the batter to come together, but don’t overmix.

I always stop when I see just a few streaks of flour remaining; overmixing develops gluten and creates a tough, dense crumb instead of the tender, moist texture you’re aiming for in quick breads.

Step 5: Bake the Bread

• batter from Step 4

Pour the batter into your prepared loaf pan, smoothing the top gently.

Bake for 65–70 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Start checking around the 60-minute mark since ovens vary.

The bread should be golden brown and a skewer should meet only slight resistance as it goes through.

Step 6: Cool and Release Bread

Remove the bread from the oven and let it cool in the pan for 15 minutes on a wire rack.

This resting period allows the bread to set slightly and makes it easier to remove without crumbling.

After 15 minutes, turn the bread out onto the rack and let it cool completely to room temperature.

This full cooling is important before glazing, as a warm glaze will run off a hot bread.

Step 7: Make Glaze and Finish

• 1 cup powdered sugar
• 3 tbsp eggnog
• 1/2 tsp vanilla extract
• 1/4 tsp rum extract
• 1/8 tsp ground nutmeg

While the bread cools, whisk together the sifted powdered sugar, room-temperature eggnog, vanilla extract, rum extract, and the smaller portion of nutmeg (1/8 tsp) until smooth and pourable.

I always sift the powdered sugar first to remove lumps, which ensures a silky, lump-free glaze.

Once the bread is completely cooled, drizzle the glaze generously over the top, allowing it to drip down the sides.

Let the glaze set for a few minutes before slicing and serving.

Quick Eggnog Bread

Delicious Quick Eggnog Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 29 minutes mins

Cook Time 58 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings 4

Calories 2500 kcal

Ingredients

  

For the bread:

• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp rum extract
• 2 large eggs (room temperature)
• 1/2 tsp ground cinnamon
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg (freshly ground preferred for more flavor)
• 3/4 cup eggnog (room temperature for best mixing)
• 1.5 cups all-purpose flour (I use King Arthur all-purpose flour)

For the glaze:

• 1/8 tsp ground nutmeg
• 1/4 tsp rum extract
• 1/2 tsp vanilla extract
• 3 tbsp eggnog (room temperature)
• 1 cup powdered sugar (sifted to remove lumps)

Instructions

 

• Preheat your oven to 350°F and spray a loaf pan with cooking spray, making sure to coat the bottom and all sides evenly. This prevents sticking and ensures clean edges on your finished bread. Have all ingredients at room temperature before you begin mixing—this is especially important for the eggs and eggnog, as they'll incorporate more smoothly into the batter.
• In a medium bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, and the larger portion of ground nutmeg (1/4 tsp). Whisking rather than just stirring helps distribute the leavening agent and spices evenly throughout the flour, which ensures consistent flavor and rise in every slice. Set this dry mixture aside.
• In a separate bowl, whisk together the room-temperature eggnog, vegetable oil, eggs, vanilla extract, and rum extract until well combined and slightly frothy. The room-temperature eggnog is key here—cold ingredients won't blend as smoothly and can result in a slightly dense crumb. Whisking creates emulsification, which helps the oil and eggnog incorporate evenly for a tender, moist bread.
• Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredient mixture from Step 2. Stir gently with a spatula until just combined—you want the batter to come together, but don't overmix. I always stop when I see just a few streaks of flour remaining; overmixing develops gluten and creates a tough, dense crumb instead of the tender, moist texture you're aiming for in quick breads.
• Pour the batter into your prepared loaf pan, smoothing the top gently. Bake for 65–70 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking around the 60-minute mark since ovens vary. The bread should be golden brown and a skewer should meet only slight resistance as it goes through.
• Remove the bread from the oven and let it cool in the pan for 15 minutes on a wire rack. This resting period allows the bread to set slightly and makes it easier to remove without crumbling. After 15 minutes, turn the bread out onto the rack and let it cool completely to room temperature. This full cooling is important before glazing, as a warm glaze will run off a hot bread.
• While the bread cools, whisk together the sifted powdered sugar, room-temperature eggnog, vanilla extract, rum extract, and the smaller portion of nutmeg (1/8 tsp) until smooth and pourable. I always sift the powdered sugar first to remove lumps, which ensures a silky, lump-free glaze. Once the bread is completely cooled, drizzle the glaze generously over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.