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Eggnog Bread with Rum Sauce


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Rate this recipe 4.1/5 (14 Votes)


  • Eggnog Bread:
  • 1/2 cup butter; softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup eggnog
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp all spice
  • Rum Sauce:


Servings 4
Adapted from


Step 1

Eggnog Bread:
Preheat oven to 350 degrees.

Cream together butter, sugar and brown sugar in a medium/large bowl until smooth.

Add in eggs one at a time. Stir in eggnog and vanilla.

In a separate bowl whisk together flour, baking powder, salt, cinnamon, and allspice. Add dry ingredients to the wet ingredients 1/2 cup at a time, until it’s all combined.

Spray 4- 5″x3″ mini loaf pans or two larger loaf pans with non stick cooking spray.

Divide batter evenly among pans and bake for 30-40 minutes or until toothpick comes out clean when tested from the center.

Let cool on wire rack before removing from pan.

Rum Sauce:Heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes.

Remove the sauce from the heat.

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