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Christmas Eggnog Bread

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices 1x
  • Category: Dessert, Breakfast, Holiday Treats
  • Method: Baking
  • Cuisine: American

Description

This Christmas Eggnog Bread is filled with the rich, creamy flavors of eggnog, with a hint of nutmeg and cinnamon for a festive touch. Drizzled with a sweet eggnog glaze, this quick bread makes a delightful holiday breakfast or snack!

Ingredients

Scale

Bread

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil (or melted butter)
  • 1 1/4 cup eggnog
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon rum extract (optional)

Eggnog Glaze

  • 1 cup powdered sugar
  • 2–4 tablespoons eggnog
  • 1/4 teaspoon ground nutmeg (for garnish)

Instructions

  1. Preheat the Oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
  3. Combine Wet Ingredients: In a large bowl, mix the sugars, oil, eggnog, eggs, vanilla extract, and rum extract until smooth.
  4. Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing.
  5. Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Prepare the Glaze: In a small bowl, whisk together powdered sugar and eggnog until smooth. Adjust eggnog amount for desired glaze thickness.
  8. Glaze the Bread: Drizzle the glaze over the cooled bread and sprinkle with a bit of nutmeg for garnish.

Notes

  • Storage: Store the bread in an airtight container in the refrigerator for up to 5 days.
  • Variations: Add ½ cup chopped walnuts, pecans, or raisins for extra texture.
  • Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.

Find it online: https://recipe.ukfinda.com/christmas-eggnog-bread/