If you’re looking for a festive treat that’s both cozy and bursting with holiday flavors, you’re going to love this Eggnog Bread with Rum Glaze Recipe. It’s got that tender, moist texture that keeps you coming back for another slice, and the rum-spiked glaze on top? Let me tell you—it’s the kind of magic that turns a simple loaf into a conversation starter at any gathering. Whether you’re serving it for breakfast, dessert, or a special snack, this recipe absolutely delivers and feels like a warm holiday hug in every bite.
Why You’ll Love This Recipe
- Rich Festive Flavor: The blend of warm spices with eggnog and rum extract creates that unforgettable holiday taste you’ll crave.
- Moist and Tender Bread: Thanks to the full-fat eggnog and butter, this bread stays soft and fresh for days.
- Simple to Make: You don’t need any fancy equipment or tricky steps—just mix, bake, and glaze!
- Perfect for Any Occasion: From holiday brunches to casual tea times, this bread fits right in.
Ingredients You’ll Need
These ingredients come together to create that beautiful balance between spice, sweetness, and that unmistakable creamy richness from the eggnog. Picking fresh nutmeg and good-quality rum extract makes a surprising difference.
- All-purpose flour: The base of your bread, go for a good quality, fresh flour for the best rise.
- Baking soda: Helps with rise and texture, so don’t skip it.
- Baking powder: Adds a gentle lift, working hand-in-hand with baking soda.
- Ground cinnamon: Gives warmth and classic holiday spice vibes.
- Ground nutmeg: Freshly grated nutmeg tastes best and brings aromatic depth.
- Salt: Balances sweetness and enhances flavor.
- Unsalted butter: Softened to room temp, it adds richness and tenderness.
- Granulated sugar: Sweetness that caramelizes beautifully during baking.
- Large egg: At room temperature, it helps bind and enrich the bread.
- Rum extract: The secret star that adds that classic eggnog twist without baking alcohol into your bread.
- Vanilla extract: For subtle sweetness and depth.
- Full-fat eggnog: The magic ingredient that adds moisture and that creamy eggnog flavor.
- Powdered sugar: For the glaze that makes the bread feel extra special.
Variations
I personally like to switch things up depending on the season or mood. This recipe is super forgiving, so feel free to get creative and make it your own!
- Nutty Twist: Adding chopped pecans or walnuts gave the bread a lovely crunch my family went crazy for last Christmas.
- Alcohol-Free Glaze: If you’re avoiding rum extract, you can swap it for almond extract for a subtly different but still delicious flavor.
- Spiced Up: A pinch of ground cloves or ginger amps the warmth and depth, perfect if you love bolder spices.
- Mini Loaves: Making several small loaves instead of one big one makes portioning easier for parties and makes each slice look extra special.
How to Make Eggnog Bread with Rum Glaze Recipe
Step 1: Get Your Oven and Pan Ready
First things first, preheat your oven to 350°F (or 160°C if you’re using a fan oven). I like to line my 9×5 inch loaf pan with parchment paper to make sure the bread slides right out when it’s done. This little step saves a lot of heartache and crumbs!
Step 2: Mix Your Dry Spices and Flour
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures that your spices are evenly distributed and that your bread gets that beautiful, even rise.
Step 3: Cream Butter and Sugar
In a large bowl, beat your softened butter and sugar until light and fluffy, about 2 minutes. This step is crucial because it incorporates air into the batter, which helps make the bread nice and tender.
Step 4: Add Egg and Extracts
Crack in the egg and mix well. Then stir in the rum extract and vanilla extract. You’ll immediately smell that classic eggnog aroma starting to come through—it’s like Christmas in a bowl.
Step 5: Combine Dry Ingredients and Eggnog
Add your dry ingredients to the wet mix and stir until just combined. Overmixing is a common mistake here—your bread will be tender, not tough, if you stop once everything is blended. Then pour in the full-fat eggnog and mix until smooth and luscious.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and pop it into the oven. Bake for about 50 to 55 minutes. Here’s a trick I learned: check with a toothpick around the 50-minute mark, and if the top is browning too fast, tent it with foil so the edges don’t get too dark while the center cooks through.
Step 7: Cool and Glaze
Once baked, let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. While it cools, whisk together powdered sugar and eggnog for the glaze. Pour the glaze generously over the top so it drips down the sides—trust me, it’s the finishing touch that makes this bread unforgettable. Let it sit for 15 minutes before slicing.
Pro Tips for Making Eggnog Bread with Rum Glaze Recipe
- Room Temperature Ingredients: I always make sure the butter and egg are at room temp to get a smooth batter and even rise.
- Don’t Overmix: Once you add the flour, mix just until you don’t see streaks to keep your bread super tender.
- Watch Your Oven: Oven temps vary, so start checking your bread at 50 minutes to avoid overbaking.
- Glaze Feedback: Adjust glaze thickness by adding more powdered sugar or eggnog to get your desired drip consistency.
How to Serve Eggnog Bread with Rum Glaze Recipe
Garnishes
I love sprinkling a little freshly grated nutmeg or cinnamon right on top of the glaze—it looks pretty and amps up the spice aroma. Sometimes, I even throw on a few chopped toasted pecans or a dusting of powdered sugar for a snow-like effect!
Side Dishes
This bread pairs amazingly with a hot cup of coffee or a creamy chai latte. For a brunch spread, I like serving it alongside scrambled eggs and fresh fruit, letting the bread shine as the sweet centerpiece.
Creative Ways to Present
For holiday parties, I slice the bread into thick pieces and arrange them on a festive platter with holly leaves (just for decoration). Drizzle extra glaze over each slice before serving. It’s a guaranteed crowd-pleaser and looks so inviting on the table.
Make Ahead and Storage
Storing Leftovers
I store leftover eggnog bread wrapped tightly in plastic wrap or in an airtight container at room temperature. It stays soft for about 2 days that way. If your kitchen is warm, I prefer the fridge, but let it come to room temp before serving for the best texture.
Freezing
This bread freezes beautifully! I slice it first and freeze the slices separated by parchment paper in a freezer-safe bag. When you want a treat, you can grab a slice or two and thaw them quickly on the counter or toast them right from frozen.
Reheating
To enjoy leftovers warm, pop a slice in the toaster oven or microwave for about 15-20 seconds. You’ll get that freshly baked feel again, and the glaze softens just right. Avoid overheating as it can dry out the bread.
FAQs
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Can I make this Eggnog Bread with Rum Glaze Recipe without eggnog?
Absolutely! If you don’t have eggnog on hand, you can substitute with a mix of whole milk or half-and-half with an extra egg yolk for richness. Adding a pinch of ground nutmeg and cinnamon helps mimic the eggnog spices.
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Is the rum extract necessary?
Rum extract is key to getting that authentic eggnog flavor without adding alcohol. However, if you don’t want to use it, vanilla or almond extract can provide a nice alternative flavor.
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How long will the Eggnog Bread stay fresh?
The bread stays fresh for up to 3 days if stored properly in an airtight container at room temperature. Refrigeration extends its shelf life but can dry the bread out if left uncovered.
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Can I make mini muffins with this batter?
Yes! The batter works wonderfully for mini muffins—bake at the same temperature but reduce time to about 15-18 minutes. Keep an eye on them to avoid overbaking.
Final Thoughts
This Eggnog Bread with Rum Glaze Recipe has become a wintertime staple in my kitchen, and I hope it will be in yours too. It’s the kind of recipe that feels special but isn’t complicated, perfect for sharing with the people you love or just indulging yourself with a cozy slice and warm drink. Give it a try—you’ll find it quickly earns a spot in your holiday rotation, and your family will thank you (over and over) for it.
Print
Eggnog Bread with Rum Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Eggnog Bread is a festive holiday treat featuring a moist, rich crumb infused with warm spices and a hint of rum. This quick bread combines the creamy flavor of full-fat eggnog with classic baking spices like cinnamon and nutmeg, then finishes with a smooth, sweet eggnog glaze. Perfect for breakfast, brunch, or dessert during the holiday season.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 1 large egg (at room temperature)
- 1 teaspoon rum extract
- ½ teaspoon vanilla extract
- 1 cup full fat eggnog
Glaze
- 1 cup powdered sugar
- 3 tablespoons full fat eggnog
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C), or 160°C if using a fan oven. Line a 9×5 inch (approx 23×13 cm) loaf pan with parchment paper to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, using a mixer or whisk, beat the softened unsalted butter and granulated sugar together for about 2 minutes until light and fluffy.
- Add Egg and Extracts: Add the large egg to the creamed butter mixture and mix well to combine. Then add the rum extract and vanilla extract, mixing again until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined to avoid overworking the batter.
- Add Eggnog and Mix Smooth: Pour in the full fat eggnog and stir the batter until smooth and evenly combined.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top. Place the pan in the oven and bake for 50-55 minutes. Insert a toothpick into the center; it should come out clean when the bread is fully baked. If the top browns too much, cover with foil halfway through baking.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Afterward, transfer it onto a wire rack to cool completely.
- Prepare the Glaze: While the bread cools, whisk together the powdered sugar and 3 tablespoons of full fat eggnog in a medium bowl until smooth and pourable.
- Glaze the Bread: Place the cooled bread back on the wire rack with parchment paper underneath to catch drips. Drizzle the eggnog glaze over the top, allowing it to drip down the sides. Let the glaze set for 15 minutes before slicing and serving.
Notes
- This bread is perfect for holiday breakfasts or desserts, offering warm festive flavors.
- Use full fat eggnog for the richest flavor and moist texture.
- If you prefer a non-alcoholic version, ensure your rum extract does not contain alcohol or omit it entirely.
- Cover the bread with foil during baking if it browns too quickly on top.
- Let the glaze set fully for best presentation and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 275 kcal
- Sugar: 29 g
- Sodium: 161 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 51 mg
