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Eggnog Bread with Eggnog Glaze


This eggnog bread recipe makes one 9 x 5 inch loaf or 3 small mini loaves. The minis make great holiday gifts and the bread is perfect for Christmas brunch!

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Rate this recipe 4.4/5 (27 Votes)


  • GLAZE:
  • 1/2 cup butter, softened, 1 stick
  • 1 cup sugar
  • 2 large eggs
  • 1 cup eggnog
  • 2 teaspoons rum flavored extract
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour (I used unbleached flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups powdered sugar
  • 6 tablespoons eggnog


Servings 16
Preparation time 16mins
Cooking time 60mins


Step 1

Preheat oven to 350°F. Grease and flour one 9 x 5 inch loaf pan or three 3 x 5 inch mini loaf pans.

In large bowl, cream the softened butter and sugar together. Add in eggs, mixing well, and then the eggnog, rum extract, and vanilla extract; blend well.

In medium bowl, stir together the flour, baking powder, salt, and nutmeg. Add to eggnog mixture in the large bowl and stir just enough to moisten; pour into prepared loaf pan (or mini loaf pans).

Bake bread in 9 x 5″ loaf pan for 50-55 minutes, or until toothpick inserted in center comes out clean; or bake 3 x 5″ loaves for 35-40 minutes. Cool loaf or loaves for 10 minutes and remove from pan.

Cool completely and then top with the glaze (if you don’t want to use a glaze, you can sprinkle the loaf or loaves with powdered sugar).

While loaf is cooling, make your glaze…

In small bowl, mix powdered sugar and eggnog until well-blended.

When loaf (or loaves) are cooled, spoon glaze over top and let drizzle down the sides; let glaze set and then serve.

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