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By: The Chunky Chefpublished: 12/16/2019
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Quick bread recipe made with real eggnog, warming spices and rum, topped off with a sweet cinnamon rum glaze! With just 10 minutes of prep work, this holiday eggnog bread is perfect as a dessert, or holiday breakfast!
Perfect for gifting and enjoying as a dessert OR decadent breakfast! We love holiday sweets like this eggnog bread and my Fudgy Chocolate Crinkle Cookies,and this is one of myDessertsyou’ll definitely want in your recipe box!
EGGNOG QUICK BREAD
Are you an eggnog fan? It seems like it’s one of those polarizing foods, like cilantro and brussels sprouts. Most people pick a side and stick to it.
I’ve always loved it, but in small doses. I could never sip cup after cup, but a little bit definitely gets me in the holiday spirit. I even have my own homemade version, made in the blender!
What’s amazing though, is how eggnog flavors baked goods. That sweet, spiced, custard-like flavor seeps into every morsel and makes things taste fantastic. Take these eggnog snickerdoodles for instance. They’re next-level cookies!
This eggnog bread is technically a quick bread, but I think it honestly tastes like a cross between a quick bread and an eggnog flavored pound cake!
HOW TO MAKE EGGNOG BREAD
Making this quick bread is so simple, and literally, quick!
- Combine dry ingredients in a bowl (such as flour, baking powder, spices, etc)
- Combine wet ingredients in a separate bowl (such as eggs, oil, butter, sugar, eggnog, flavors, etc)
- Stir the dry ingredients into the wet ingredients
- Transfer to loaf pan
- Bake until golden
- Cool and glaze
COOKING TIPS FOR MAKING QUICK BREADS
- Room temperature ingredients– for the best results when baking, your cold ingredients should be at room temperature so they can incorporate fully into the batter.
- Use full-fat eggnog– I tested this recipe with both full-fat and low-fat eggnogs and the full-fat eggnog yielded a much richer and moist loaf of bread.
- Easy on the stirring – when mixing the dry ingredients into the wet, you want to stir until JUST combined (when you no longer see streaks of flour). If you overmix, your bread could end up tough, bake unevenly, or have lots of large holes in it.
- Use fresh ingredients– some of these are obvious, like using non-expired eggs, but did you know using older baking soda/baking powder can affect the way your baked goods bake? Over time, leavening agents (which is what baking soda and powder are) lose their efficacy, and won’t give your quick bread a good rise.
- If you’re unsure if your baking soda or powder are still good, drop a pinch in some hot water. If it fizzes, it’s still good! If not, then you’re in need of some new ingredients.
WHAT IS A QUICK BREAD
The name is a bit of a misnomer, as a quick bread can take upwards of over an hour to fully bake. But the name is a relative term, as it’s comparing the quick bread to a conventional bread (using yeast), which requires hours and hours of rising/proofing time.
Usually quick breads are also mixed together rather quickly, and using no fancy tools.
VARIATIONS OF THIS EGGNOG BREAD
- All butter – I chose to use oil in this recipe, to keep it super moist, but if you prefer to use butter, you can use a full 1/2 cup + 2 Tbsp of melted butter. I found that this version is very rich and buttery, but slightly less moist.
- Glaze-less – This bread is sweet on it’s own, so the glaze can be left off if desired. I really think it adds a beautiful finish to the bread though.
- Mini – Divide the batter evenly among 3 mini loaf pans and bake for 30-35 minutes.
- Go nuts – Adding some chopped, toasted pecans to the batter adds a delightful crunch.
MAKING QUICK BREAD AHEAD OF TIME
Due to the chemistry of baking quick breads, you can’t make the batter ahead of time. The baking powder or baking soda soda will start reacting with the other ingredients as soon as it’s mixed.
However, you can make this eggnog bread a day in advance, and a baked loaf can be frozen.
Bake and cool bread completely, leaving off the glaze. Wrap tightly with plastic wrap, then place into an airtight container and freeze for up to 2-3 months. Thaw overnight, then warm if desired and glaze.
STORAGE
Leftovers should be kept in a sealed container at room temperature and consumed within 2 days. For longer shelf life, refrigerate or freeze.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Loaf Pan – My favorite, inexpensive loaf pan.
- Mixing Bowls – I love these stainless bowls with the non-slip bottoms and handles!
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Recipe inspired by Eggnog Mini Loaves in an old Taste of Home Magazine.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Eggnog Quick Bread
4.91 from 11 votesAuthor: The Chunky Chef
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Calories: 493
Servings: 8 servings
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Delicious and easy quick bread made with real eggnog and rum!
Ingredients
DRY INGREDIENTS
- 2 1/4 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
WET INGREDIENTS
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 Tbsp unsalted butter melted
- 1 cup eggnog
- 1 1/2 tsp vanilla extract
- 1 Tbsp rum (or 1 - 2 tsp of rum extract)
GLAZE
- 1 cup powdered sugar whisked until no clumps remain
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 tsp rum or rum extract
- 2 - 4 Tbsp eggnog (depending on how thick or thin you want the glaze to be)
Instructions
Preheat oven to 350 F degrees. Line a 9x5" loaf pan with parchment paper, or spray with baking spray (this is the one I use). Set aside.
In a mixing bowl, add all dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg), and whisk to combine.
In a separate, larger mixing bowl, add eggs and whisk. Whisk in sugar, then vegetable oil, melted butter, eggnog, vanilla extract and rum.
Add dry ingredients to eggnong mixture, using a rubber spatula or wooden spoon to stir until JUST combined.
Pour into prepared loaf pan and bake for 50-65 minutes, until lightly golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let cool in the loaf pan for 10 minutes, then turn out onto wire cooling rack to cool completely.
GLAZE
While loaf is cooling, make the glaze by combining powdered sugar, cinnamon and nutmeg in a small mixing bowl. Whisk to remove any lumps from the powdered sugar.
Whisk in the rum and eggnog, adding the eggnog 1 Tbsp at a time, until desired consistency is reached.
Drizzle over cooled bread and serve.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
Recipe makes 1 regular loaf of quick bread, or 3 mini loaves.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Meet The Chunky Chef
Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!
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Dawny Knott says
For me the bread was a bit dry. The glaze is a must as is the nutmeg or it has no flavor.
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Tammy says
It turned out amazing for my first time trying it
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Marie says
This cake was delicious. I did a few things differently which I know can be annoying in reviews but it was mainly just out of necessity because I didn’t feel like going to the store, so I figured I’d share what I did that still produced a fantastic cake.
I used cake flour instead of all purpose, baking soda & cream of tartar instead of baking powder (a recipe for the proper substitution amounts of both to produce homemade baking powder can easily be found online), and used extra vanilla extract (2tsp) plus 1tsp of butter extract to replace the rum extract.
It was fantastic! Super moist, flavorful and rich. I baked it in a Bundt pan which looked beautiful. It stayed moist for days.
Reply
See AlsoChristmas Pudding RecipesCindy says
I really like how you write out this recipe. Dry, Wet, Glaze. So much easier to read. I wish there was a way for recipes online to have the instructions next to grouping. I’m always scrolling up and down to get the whole thing read and understood. Love this recipe. Thank you
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Sue says
What can you use instead of rum or rum extract? I don’t like the taste of either one.
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The Chunky Chef says
You can just omit it.
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Marie says
I used 2tsp (1/2tsp more than recipe calls for) of vanilla extract plus 1tsp of butter extract in place of the rum extract with great results
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Johnae Davis says
I just baked this bread tonight & it didn’t rise to the length of my loaf pan, I did replace the 1/2 cup vegetable oil with 1/2 cup + 2 TBSP’s of butter, also in the variations section you said “baking soda” but in the recipe it called for baking powder. Was that a typo? Also has anyone else commented or questioned the cake not rising? It look delicious but I’m am very worried it’s not going to taste as it should. Also your glaze for this quick eggnog bread is delicioussssss. We haven’t eaten any yet.
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The Chunky Chef says
Ooops, that’s definitely a typo, you want baking powder for this recipe. I haven’t had anyone mention the bread not rising, but not rising is usually due to older baking powder. I know I’ve used some in other recipes and not had great results, then realized the can I was using was on the older side.
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Carol J says
I made this Recipe last night & had a piece this morning with my coffee. It was delicious! 🙂 It made 2 small loaf pans, in my electric oven. I did adjust the length of time to 45 minutes. And I made two small loaf pans this morning to freeze.
Oh BTW. I love how you write your recipes. Dry, Wet & Glaze. It makes it easy to follow. Thank youPS. I had a neighbor give me a bag full of Myers lemons…on to the next recipe.
CJReply
Tony says
Followed all the ingredients and temperature and time recommended
in a mini loaf pan. I felt the time might have been too long because I feel they came out a little too dry. Has anyone gone for a shorter time? like the taste but just a little dry. Any suggestions?.Reply
The Chunky Chef says
You can absolutely cut back a bit on the bake time 🙂 All ovens and pans cook a little differently, so the time is just an approximation.
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Nadia says
Check on it 5 – 10 minutes before time is up…usually you can get an idea by the color and also stick in knife in the middle and see if it comes out clean it’s ready.
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Lillian says
I never drink eggnog, my husband does. I made this for him in household of 4 adults. It was gone and all I got a 4 bites from my husband. It was over the top delicious. This time I’m making 2 loaf so I can have a whole piece for myself.
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Jennifer says
I bought a eggnog and wasn’t a fan of the taste, so when I came across this recipe I thought I would give it a shot. Have to say I will totally be making it again. One batch made 8 mini loaves, great for gift giving. Thank you for the amazing recipe.
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Jean Vincent says
Eggnog loaf is absolutely delicious. Highly recommend
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Nonna says
Please don’t rate a recipe until you’ve made it. None of these comments are helpful to someone who is thinking of making a recipe.
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The Chunky Chef says
Hi Nonna, my readers are free to comment as they like (as long as the comments are not abusive or extremely vulgar). There are a few other comments here from people who have made this recipe, as well as feedback on this pin on Pinterest https://www.pinterest.com/pin/22025485665723551/activity/tried
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Mari-Ellen Drake says
Ummm you might want to revise this statement lol. I know it’s just a typo, but it reads like you only want vulgar or unacceptable statements 😁😁
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The Chunky Chef says
Yikes! Talk about a bad typo… definitely do not want those types of comments. Thanks for the heads up!
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Mari-Ellen Drake says
No problem at all! Glad to help…..btw making this egg nog bread today! Looks delicious! 😍
Katerina says
I definitely love eggnog! I’ve never thought of using it in a bread recipe – this is a fabulous idea. Thanks so much for sharing. Happy New Year!
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Catalina says
The best eggnog bread I’ve ever made! My whole family loved it!
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Beth says
I really love the idea of using eggnog to flavor the bread and the glaze! Just perfect!
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These sound delicious! Dangerously good…
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Tiffany La Forge-Grau says
The bread looks so soft and delicious! This is such a great recipe for holiday get-togethers.
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Sara Welch says
What a decadent bread! Definitely adding this to my baking line up for the holidays; we love eggnog in our home!
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Michelle says
I can tell just by looking at this that I am going to love this recipe! I love baking with eggnog at the holidays…it gives things such a nice flavor! Looking forward to trying this!
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