Simple Eggnog Mini Loaves

If you ask me, mini loaves are one of the best holiday treats you can make.

These eggnog mini loaves bring all the cozy flavors of the season into a simple quick bread. Warm spices like cinnamon, nutmeg, and allspice mix with real eggnog and a hint of rum extract for that classic holiday taste.

The batter comes together in one bowl with melted butter and gets baked in mini loaf pans. They’re just the right size for gift-giving or keeping a few on hand for breakfast throughout the week.

They’re a seasonal favorite that fills your kitchen with the smell of Christmas morning.

What Kind of Eggnog Should I Use?

Any store-bought eggnog will work great for these mini loaves, whether you go with classic, cinnamon, or vanilla flavored varieties. The beauty of this recipe is that it’s pretty forgiving, so just grab whatever eggnog you like to drink and you’ll be set. If you’re feeling fancy, you can even use homemade eggnog if you have some on hand. Just make sure your eggnog is fresh and hasn’t been sitting in the fridge for too long – you want that rich, creamy flavor to shine through in your baked loaves.

Options for Substitutions

These mini loaves are pretty forgiving when it comes to swapping ingredients:

• Eggnog: If you’re out of eggnog or making this outside the holiday season, mix 1 cup of whole milk with 1/4 teaspoon each of cinnamon and nutmeg. It won’t be exactly the same, but it’ll still taste great.
• Rum extract: Feel free to use actual rum, brandy, or whiskey instead of extract – just use the same amount. If you want to keep it alcohol-free, vanilla extract works fine, or you can skip it altogether.
• Butter: You can swap melted butter with vegetable oil or melted coconut oil in equal amounts. The texture will be slightly different but still moist.
• Spices: Don’t have all the spices? You can use 1 1/2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, and allspice combo.
• All-purpose flour: Whole wheat flour can replace up to half of the all-purpose flour if you want a heartier loaf. Just know it’ll be a bit denser.
• Sugar: Brown sugar works as a substitute and will give the loaves a slightly deeper, caramel-like flavor.

Watch Out for These Mistakes While Baking

Overbaking is the biggest enemy of these mini loaves, turning them dry and crumbly instead of moist and tender – start checking for doneness at least 5 minutes before the recommended time since mini loaves bake faster than full-sized ones, and look for a toothpick that comes out with just a few moist crumbs.

Room temperature ingredients really matter here, so make sure your eggs and eggnog aren’t cold from the fridge, as cold ingredients can cause the melted butter to solidify into little clumps throughout your batter.

Don’t skip greasing every corner of your mini loaf pans, especially the edges and seams, because these loaves have a tendency to stick – a light dusting of flour after greasing adds extra insurance.

Finally, resist the urge to slice into them right away, as letting the loaves cool for at least 15 minutes helps them firm up and prevents them from crumbling apart when you cut them.

What to Serve With Eggnog Mini Loaves?

These mini loaves are perfect for holiday breakfast or brunch alongside a hot cup of coffee or spiced chai tea. I love serving them warm with a pat of butter that melts right into the bread, or you can spread on some cream cheese for extra richness. They also make great gifts when wrapped up in cellophane with a ribbon, paired with a jar of homemade jam or a bag of flavored coffee. For a festive dessert spread, set them out with other holiday treats like sugar cookies, fudge, and candied nuts so everyone can grab a slice while mingling.

Storage Instructions

Store: These mini loaves stay moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge for up to a week.

Freeze: Eggnog mini loaves freeze really well, which makes them perfect for holiday gift-giving or making ahead. Wrap each loaf individually in plastic wrap, then place in a freezer bag and freeze for up to 3 months.

Thaw: Just leave the loaves on the counter for a couple hours to thaw completely. If you’re in a hurry, you can microwave individual slices for about 15-20 seconds to warm them up and bring back that fresh-baked taste.

Estimated Nutrition

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

• Calories: 2200-2400
• Protein: 28-32 g
• Fat: 82-90 g
• Carbohydrates: 340-360 g

Ingredients

• 3/4 cup sugar
• 1/2 tsp ground cinnamon (freshly ground preferred for more flavor)
• 1/4 tsp allspice
• 2.25 cups all-purpose flour (I use King Arthur all-purpose flour)
• 2.5 tsp baking powder
• 2 large eggs (room temperature)
• 2 tsp rum extract (or bourbon extract for variation)
• 1/2 tsp ground nutmeg (freshly ground preferred for more flavor)
• 1/2 cup melted butter (cooled slightly before mixing)
• 1 cup eggnog (chilled)
• 1/2 tsp salt
• 2 tsp vanilla extract

Step 1: Prepare Your Pans and Preheat the Oven

• Loaf pans

Preheat your oven to 350°F and generously grease your loaf pans with butter or cooking spray, making sure to coat the bottom and all sides evenly.

This prevents sticking and ensures your loaves release cleanly.

While the oven preheats, gather all your ingredients and have them ready—having everything prepared before you start mixing is key to a smooth baking process.

Step 2: Mix the Dry Ingredients

• 2.25 cups all-purpose flour
• 2.5 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp allspice

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice.

Whisking the dry ingredients together not only mixes them evenly but also aerates the flour slightly and incorporates the leavening agent throughout, which helps your loaves rise uniformly.

I prefer using freshly ground cinnamon and nutmeg here—they have so much more warmth and complexity than pre-ground spices, and they really make a difference in the final flavor.

Step 3: Combine the Wet Ingredients

• 2 large eggs
• 1 cup eggnog
• 3/4 cup sugar
• 1/2 cup melted butter
• 2 tsp vanilla extract
• 2 tsp rum extract

In a separate bowl, whisk together the eggs, eggnog, sugar, cooled melted butter, vanilla extract, and rum extract.

Whisk vigorously for about 1-2 minutes until the mixture is well combined and slightly lighter in color, which indicates the eggs are well incorporated.

The cooling of the butter before mixing is important—if it’s too hot, it can scramble the eggs or create an uneven texture.

Using room temperature eggs helps them blend smoothly with the other wet ingredients.

Step 4: Combine Wet and Dry Mixtures

• 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 ingredients from Step 2.

Using a spatula or wooden spoon, gently fold the ingredients together until just combined—you’re looking for a thick batter with no visible dry streaks.

Don’t overmix, as this can develop gluten and make your loaves tough and dense.

A few small lumps are perfectly fine and actually desirable.

I like to fold by hand rather than using an electric mixer for quick breads to keep the texture tender and moist.

Step 5: Fill Pans and Bake

• batter from Step 4

Divide the batter evenly among the prepared loaf pans, filling each about two-thirds full.

Smooth the tops gently with a spatula.

Place in the preheated 350°F oven and bake for 30 minutes for small loaves or 50 minutes for a large loaf, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The loaves should be golden brown on top and spring back when lightly touched.

Step 6: Cool and Unmold the Loaves

Remove the loaves from the oven and let them cool in the pans for 2-3 minutes.

This brief cooling helps them set enough to remove without falling apart, but leaving them too long can make them stick to the pan.

Turn the loaves out onto a wire rack to cool completely, which allows air to circulate around them and prevents the bottom from becoming soggy.

Serve at room temperature or slightly warm.