Glazed Eggnog Bread

Side shot of sliced eggnog bread on a serving platter

5 from 3 votes

Perfect for breakfast, dessert, or a special holiday brunch! This easy glazed eggnog bread is a flavorful make-ahead Christmas treat that's ready for the oven in about 10 minutes.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword eggnog bread, eggnog cake

Prep Time 10

Cook Time 45

Cooling Time 2

Total Time 2 55

Servings

Calories 250kcal

Author Blair Lonergan

Ingredients

1 ¾ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 large eggs, at room temperature
¾ cup eggnog, at room temperature
½ cup salted butter, melted and cooled slightly
1 teaspoon vanilla extract
¾ teaspoon rum extract (or reduce to ½ teaspoon for a more subtle flavor)

FOR THE GLAZE:

1 cup confectioners sugar, sifted
2-3 tablespoons eggnog
⅛ teaspoon nutmeg
Pinch of salt

Instructions

Preheat oven to 350 degrees F. Grease an 8 ½ by 4 ½ -inch loaf pan. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg. In a separate medium bowl or large measuring cup, whisk together eggs, eggnog, melted butter, vanilla extract and rum extract. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to over-mix.
Transfer the batter to the prepared loaf pan. Bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then remove from pan and cool completely on a wire rack.

For the Glaze:

In a small bowl, whisk together confectioners sugar, 2 tablespoons of eggnog, nutmeg and salt until a thick, pourable glaze comes together. If the glaze seems too thick, add more eggnog, one teaspoon at a time, until it reaches the desired consistency. If the glaze is too thin, gradually add more sugar.
Drizzle the glaze over the cooled loaf of bread. Slice and serve.

Notes

Storage:

Always wrap your loaf in plastic wrap or foil to prevent it from drying out. The eggnog bread will stay fresh at room temperature on the counter for 1-2 days, and it will keep in the refrigerator for up to 1 week.

Freezer Instructions:

Allow the bread to cool completely, do not glaze, and then wrap tightly in plastic wrap and place in a Ziploc freezer bag or wrap again with foil. The bread will keep in the freezer for up to 3 months. Thaw the bread on the countertop. Add the glaze, let it set, then slice and enjoy!

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