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
Scale
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
