Tasty Eggnog Bread

If you ask me, eggnog bread is one of those baked goods that just feels like the holidays.

This simple quick bread takes that creamy, spiced eggnog flavor you love and turns it into something you can slice, toast, and slather with butter. Cinnamon and nutmeg give it warmth, while a splash of rum adds a little grown-up touch.

The batter comes together in one bowl without any fancy techniques or equipment. A sweet eggnog glaze drizzled on top makes each slice feel a bit special without much extra work.

It’s an easy recipe that makes your kitchen smell amazing, perfect for weekend mornings or holiday gift-giving.

What Kind of Eggnog Should I Use?

Any store-bought eggnog will work great for this recipe, whether you go with a traditional dairy version or a non-dairy alternative like almond or oat milk eggnog. The key is to use eggnog that’s fresh and hasn’t been sitting in your fridge for too long – you want that rich, creamy flavor to come through in your bread. If you’re feeling ambitious, homemade eggnog works wonderfully too, just make sure it’s well-chilled before you start baking. Some eggnogs are thicker than others, but don’t worry too much about consistency since it all gets mixed together anyway.

Options for Substitutions

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

• Eggnog: This is the star of the recipe, so I wouldn’t skip it. However, if you’re in a pinch, you can make a quick substitute by mixing 1 cup of whole milk with 1/4 teaspoon each of nutmeg and cinnamon, plus 1 tablespoon of sugar. It won’t be exactly the same, but it’ll work.
• Vegetable oil: You can swap this with melted coconut oil, canola oil, or even melted butter if you want a richer flavor. Just use the same amount.
• Rum or rum extract: If you don’t want to use rum, you can leave it out entirely or replace it with an equal amount of vanilla extract. The bread will still taste great, just without that hint of rum flavor.
• All purpose flour: You can use a 1:1 gluten-free flour blend if needed, though the texture might be slightly different. Regular all-purpose flour works best for this recipe.
• Spices: Don’t have nutmeg? Try using allspice or a bit of cloves instead. You can also use pumpkin pie spice (about 1 teaspoon) to replace both the cinnamon and nutmeg if that’s what you have on hand.

Watch Out for These Mistakes While Baking

The biggest mistake when baking quick breads like this eggnog loaf is overmixing the batter, which develops too much gluten and creates a tough, dense texture instead of a tender crumb – mix just until the flour disappears and you still see a few small lumps.

Another common error is pulling the bread out too early because the top looks done, but quick breads need a toothpick test in the very center that comes out with just a few moist crumbs (not wet batter), which usually takes the full baking time.

Don’t skip letting the bread cool completely in the pan for at least 15 minutes before removing it, as warm quick bread is fragile and can break apart easily.

If you’re adding the glaze, make sure the bread is completely cool first – glazing a warm loaf will cause it to soak in and disappear rather than creating that nice coating on top.

What to Serve With Eggnog Bread?

This eggnog bread is perfect for a cozy breakfast or afternoon snack, and it pairs wonderfully with a hot cup of coffee or spiced chai tea. I love serving it slightly warm with a pat of butter melting on top, or you can go all out and add a dollop of whipped cream for extra indulgence. It also makes a great addition to a holiday brunch spread alongside fresh fruit, scrambled eggs, and crispy bacon. For a simple dessert option, serve slices with vanilla ice cream or a drizzle of caramel sauce on top.

Storage Instructions

Store: This eggnog bread stays moist and delicious for several days at room temperature. Just wrap it tightly in plastic wrap or keep it in an airtight container for up to 4 days. If you’ve already added the glaze, it might get a little sticky on top, but that’s totally fine and still tastes great.

Freeze: You can freeze this bread for up to 3 months, which is perfect if you want to make it ahead for the holidays. I recommend freezing it without the glaze, wrapped tightly in plastic wrap and then in foil. Just thaw it on the counter and add the glaze right before serving for the best results.

Make Ahead: This is actually one of those breads that tastes even better the next day once all the flavors have had time to meld together. You can bake it a day or two in advance and just add the glaze a few hours before you plan to serve it.

Estimated Nutrition

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

• Calories: 2800-3100
• Protein: 32-38 g
• Fat: 100-115 g
• Carbohydrates: 440-480 g

Ingredients

For the bread:

• 1 cup sugar
• 1/2 cup vegetable oil (or any neutral oil like canola)
• 3/4 tsp ground cinnamon (freshly ground preferred for more flavor)
• 2.25 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1 cup eggnog (chilled, gives better texture and moisture)
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter (melted and cooled to room temperature)
• 2 large eggs (room temperature)
• 2.5 tsp baking powder
• 1 tbsp rum
• 1.5 tsp vanilla extract
• 1/2 tsp ground nutmeg (freshly ground preferred for more flavor)

For the glaze:

• 2 tbsp eggnog (chilled)
• 1 cup powdered sugar (sifted to remove lumps)
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/2 tsp rum

Step 1: Prepare Your Station and Mix Dry Ingredients

• 2.25 cups all-purpose flour
• 2.5 tsp baking powder
• 1/2 tsp kosher salt
• 3/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Preheat your oven to 350°F and prepare a loaf pan by lightly greasing it or lining it with parchment paper.

While the oven heats, sift together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.

Sifting incorporates air and prevents lumps, which helps the bread rise evenly and gives it a tender crumb.

Step 2: Combine Wet Ingredients

• 2 large eggs
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 tbsp unsalted butter
• 1 cup eggnog
• 1.5 tsp vanilla extract
• 1 tbsp rum

In a large mixing bowl, whisk the room-temperature eggs together until they’re broken up, then add the sugar and whisk until the mixture becomes pale and slightly thickened—this takes about 2-3 minutes and helps incorporate air for a better crumb.

Pour in the vegetable oil, cooled melted butter, chilled eggnog, vanilla extract, and rum, whisking after each addition to emulsify the mixture.

I like to add the eggnog last because its cold temperature helps keep the batter cohesive, and the alcohol in the rum adds subtle depth without overpowering the bread.

Step 3: Combine Batter and Bake

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 2

Pour the dry ingredient mixture from Step 1 into the wet ingredients from Step 2 and fold together gently with a rubber spatula or wooden spoon until just combined—some small lumps are fine and actually desirable here.

Overmixing develops gluten and creates a tough, dense bread, so stop as soon as you don’t see streaks of flour.

Pour the batter into your prepared loaf pan and smooth the top gently.

Bake for 50-65 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.

Step 4: Cool and Prepare for Glazing

Let the bread cool in the pan for 10 minutes—this allows the crumb to set slightly so it won’t fall apart when you turn it out.

Then carefully turn the bread out onto a wire cooling rack and let it cool completely to room temperature.

I find that cooling completely before glazing prevents the glaze from sliding off and melting too quickly, giving you a more even, professional-looking finish.

Step 5: Make the Eggnog Glaze

• 1 cup powdered sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/2 tsp rum
• 2 tbsp eggnog

While the bread cools, sift the powdered sugar into a small bowl to remove any lumps, then whisk in the cinnamon and nutmeg until evenly distributed.

Add the rum and chilled eggnog one tablespoon at a time, whisking well after each addition, until the glaze reaches a pourable but not too thin consistency—it should coat the back of a spoon.

The glaze will continue to thicken slightly as it sits, so aim for the consistency of heavy cream rather than pancake batter.

Step 6: Glaze and Serve

• glaze from Step 5
• cooled bread from Step 4

Once the bread is completely cool, drizzle the glaze over the top in a decorative pattern, letting it pool slightly in the center and drip down the sides.

Allow the glaze to set for about 15-20 minutes before slicing and serving.

The bread actually tastes even better after sitting for a day, as the flavors meld and the texture becomes more moist.

Tasty Eggnog Bread

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

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 10 slices

Calories 2950 kcal

Ingredients

  

For the bread:

• 1 cup sugar
• 1/2 cup vegetable oil (or any neutral oil like canola)
• 3/4 tsp ground cinnamon (freshly ground preferred for more flavor)
• 2.25 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1 cup eggnog (chilled, gives better texture and moisture)
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter (melted and cooled to room temperature)
• 2 large eggs (room temperature)
• 2.5 tsp baking powder
• 1 tbsp rum
• 1.5 tsp vanilla extract
• 1/2 tsp ground nutmeg (freshly ground preferred for more flavor)

For the glaze:

• 2 tbsp eggnog (chilled)
• 1 cup powdered sugar (sifted to remove lumps)
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/2 tsp rum

Instructions

 

• Preheat your oven to 350°F and prepare a loaf pan by lightly greasing it or lining it with parchment paper. While the oven heats, sift together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Sifting incorporates air and prevents lumps, which helps the bread rise evenly and gives it a tender crumb.
• In a large mixing bowl, whisk the room-temperature eggs together until they're broken up, then add the sugar and whisk until the mixture becomes pale and slightly thickened—this takes about 2-3 minutes and helps incorporate air for a better crumb. Pour in the vegetable oil, cooled melted butter, chilled eggnog, vanilla extract, and rum, whisking after each addition to emulsify the mixture. I like to add the eggnog last because its cold temperature helps keep the batter cohesive, and the alcohol in the rum adds subtle depth without overpowering the bread.
• Pour the dry ingredient mixture from Step 1 into the wet ingredients from Step 2 and fold together gently with a rubber spatula or wooden spoon until just combined—some small lumps are fine and actually desirable here. Overmixing develops gluten and creates a tough, dense bread, so stop as soon as you don't see streaks of flour. Pour the batter into your prepared loaf pan and smooth the top gently. Bake for 50-65 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.
• Let the bread cool in the pan for 10 minutes—this allows the crumb to set slightly so it won't fall apart when you turn it out. Then carefully turn the bread out onto a wire cooling rack and let it cool completely to room temperature. I find that cooling completely before glazing prevents the glaze from sliding off and melting too quickly, giving you a more even, professional-looking finish.
• While the bread cools, sift the powdered sugar into a small bowl to remove any lumps, then whisk in the cinnamon and nutmeg until evenly distributed. Add the rum and chilled eggnog one tablespoon at a time, whisking well after each addition, until the glaze reaches a pourable but not too thin consistency—it should coat the back of a spoon. The glaze will continue to thicken slightly as it sits, so aim for the consistency of heavy cream rather than pancake batter.
• Once the bread is completely cool, drizzle the glaze over the top in a decorative pattern, letting it pool slightly in the center and drip down the sides. Allow the glaze to set for about 15-20 minutes before slicing and serving. The bread actually tastes even better after sitting for a day, as the flavors meld and the texture becomes more moist.