Eggnog Bread
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The taste of eggnog in a deliciously sweet quick bread. It’s got all the flavour of eggnog and Christmas we all need this year!
We did it. Set the tree up November 1.
I don’t even feel bad.
Alexa has been bumpin’ the Christmas music and I’ve shifted gears into all things Christmas flavored. #bringonthestretchypants
This eggnog bread recipe is dedicated to Christmas cheer.
Jump to:
Eggnog bread tips + tricks
No. 1 –> The two temperature baking process for this recipe is the ticket to that perfect domed top.
No. 2 –> If you find the top of your loaf browning too quickly in the cooking process, simply lay a piece of tinfoil over top the bread, shiny side up, to slow down the browning process.
No. 3 –> Love brown sugar in your quick breads? Feel free to substitute the white sugar in whole or in part with brown sugar. Brown sugar will make your loaf slightly less sweet, slightly darker in texture, and add hints of caramel to the flavor profile.
No. 4 –> Can’t get enough nog? Try these eggnog cookies!
Key Ingredients
- Eggnog: feel free to use homemade eggnog or store-bought eggnog. I’ve got recipes for Instant Pot Eggnog and Sous Vide Eggnog right here on Crave for you to try!
- Cinnamon + nutmeg: these spices are the hallmark spices of eggnog.
- Butter: the butter in this recipe adds moisture and richness to this bread and avoid a dry finished product.
- Vanilla: I’m a firm believer in vanilla! I mean, I use so much of it, I make my own homemade vanilla extract!
How to make eggnog bread
- Preheat the oven to 375f. Line a loaf pan with parchment paper, allowing the excess to hang over the edge. Grease the parchment paper with butter or cooking spray, set aside.
- In the bowl of your stand mixer fitted with the mixing paddle or a medium bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating after each addition.
- Add the vanilla and eggnog and stir until completely combined.
- In a mixing bowl, combine the dry ingredients: flour baking powder, kosher salt, cinnamon, and nutmeg.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Avoid over mixing at this stage. We only want to stir until the flour is absorbed.
- Spoon the batter into the prepared loaf pan, smooth the top if desired.
- Bake the eggnog bread at 375f for 15 minutes, then reduce the temperature to 350f and bake another 30-40 minutes or until the top is golden brown and a toothpick inserted into the loaf comes out clean.
- Allow the loaf to cool in the baking pan until mostly cool before using the parchment paper to remove the loaf.
Eggnog Glaze
This eggnog bread is beautifully capped with this incredibly easy eggnog glaze!
- Combine 3/4 cup powdered sugar with 2-3 tablespoons of eggnog. Whisk until smooth, then drizzle over loaf!
Prefer muffins?
This recipe can easily be adapted to bake muffins. Simply line a muffin tin with cupcake liners and fill them 2/3 full then bake at 350 for 18-20 minutes, or until a toothpick or cake tester inserted into the centre comes out clean.
How to store + freeze
STORE:
There may not be much leftover, but to store this eggnog bread, simply allow it to cool completely before covering with plastic wrap or placing in an airtight container at room temperature for up to 4 days. After 3-4 days you will start to notice a texture change as the bread dries out.
FREEZE:
If you want to save some for later, you can easily freeze this eggnog bread! It keeps well in the freezer for 3-4 months.
It can be frozen in a whole loaf, in a gallon sized ziplock bag with the air removed. Or it can be sliced, wrapped in plastic wrap then placed in a large ziplock bag for easy grab and go convenience.
THAW:
Remove loaf or slices from freezer and place on the counter to thaw. Slices can be left wrapped and will be thawed and ready to go within 30 minutes, while a full loaf should be removed from the plastic bag and will take a couple hours to thaw..
Double the recipe?
Please don’t!
Sweet breads can be a real humdinger when baking and I never recommend doubling the recipe. It is my opinion that you should whip up 2 separate batches. Sorry!!
Recommended equipment
Stand mixer: I love my KitchenAid mixer, it’s well used, well loved, and well worth it’s place on my counter. This machine makes it incredibly easy to beat the butter and sugar, and does a fine job of stirring the dry ingredients into the wet.
Parchment paper: This little gift from the baking gods is one of my kitchen must haves. Parchment paper makes it super easy to bake and remove this eggnog bread without any mangling!
Loaf pan: This recipe bakes up beautifully in a 9×5 loaf pan.
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📖 Printable Recipe
Eggnog Bread
Ingredients
- cooking spray or butter for greasing
eggnog bread
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon kosher salt
- ½ cup softened butter
- 1 ½ cup granulated sugar
- 3 large eggs
- 1 cup eggnog
- 2 teaspoons vanilla extract
eggnog glaze:
- ¾ cup powdered sugar
- 2 to 3 tablespoons eggnog
Instructions
- Preheat the oven to 375f. Line a loaf pan with parchment paper, allowing the excess to hang over the edge. Grease the parchment paper with butter or cooking spray, set aside.
- In the bowl of your stand mixer fitted with the mixing paddle or a medium bowl, beat ½ cup softened butter and 1 ½ cup granulated sugar together until light and fluffy. Add 3 large eggs one at a time, beating after each addition.
- Add 2 teaspoons vanilla extract and 1 cup eggnog and stir until completely combined.
- In a mixing bowl, combine the dry ingredients: 2 ¼ cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon kosher salt, 1 teaspoon cinnamon, and 1 teaspoon nutmeg.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Avoid over mixing at this stage.
- Spoon the batter into the prepared loaf pan, smooth the top if desired.
- Bake the eggnog bread at 375f for 15 minutes, then reduce the temperature to 350f and bake another 30-40 minutes or until the top is golden brown and a toothpick inserted into the loaf comes out clean.
- Allow the loaf to cool in the baking pan until mostly cool before using the parchment paper to remove the loaf.
- While the eggnog loaf is cooling, whip up the glaze by whisking ¾ cup powdered sugar and 2 to 3 tablespoons eggnog, 1 tablespoon at a time until smooth and the glaze reaches the desired consistency.
- Once the loaf is completely cooled, drizzle with eggnog glaze.
Notes
how to store + freeze
STORE:
There may not be much leftover, but to store this eggnog bread, simply allow it to cool completely before covering with plastic wrap or placing in an airtight container at room temperature for up to 4 days. After 3-4 days you will start to notice a texture change as the bread dries out.FREEZE:
If you want to save some for later, you can easily freeze this eggnog bread! It keeps well in the freezer for 3-4 months. It can be frozen in a whole loaf, in a gallon sized ziplock bag with the air removed. Or it can be sliced, wrapped in plastic wrap then placed in a large ziplock bag for easy grab and go convenience.THAW:
Remove loaf or slices from freezer and place on the counter to thaw. Slices can be left wrapped and will be thawed and ready to go within 30 minutes, while a full loaf should be removed from the plastic bag and will take a couple hours to thaw..Recommended Equipment + Ingredients
Nutrition
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