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!

Photo by connie g.
Enjoy the flavor of the holidays with this quick eggnog bread.

PREP TIME

16

minutes

TOTAL TIME

60

minutes

SERVINGS

16

servings

PREP TIME

16

minutes

TOTAL TIME

60

minutes

SERVINGS

16

servings

Ingredients

  • 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

  • GLAZE:

  • 2

    cups powdered sugar

  • 6

    tablespoons eggnog

Directions

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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