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Moist Christmas Eggnog Bread with Creamy Eggnog Glaze

Close-up of moist eggnog bread loaf with a thick white glaze dripping down the side, one slice cut.
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Bake this incredibly moist and tender eggnog bread, perfect for the holiday season. This easy quick bread captures rich eggnog flavor and is finished with a simple, creamy eggnog glaze, making it ideal for Christmas breakfast or a festive dessert.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup dairy eggnog
  • 1 teaspoon vanilla extract
  • For the Eggnog Glaze:
  • 1 1/2 cups powdered sugar
  • 3 tablespoons dairy eggnog
  • 1/4 teaspoon rum extract (optional)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Pour in the eggnog and vanilla extract. Mix until just combined. Do not overmix.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the batter is smooth. Stop mixing as soon as the flour disappears.
  7. Pour the batter into your prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  10. Prepare the glaze: In a small bowl, whisk together the powdered sugar, 3 tablespoons of eggnog, and rum extract (if using) until smooth. Add more powdered sugar for a thicker glaze or more eggnog for a thinner glaze.
  11. Once the bread is completely cool, drizzle the creamy eggnog glaze over the top. Allow the glaze to set before slicing and serving this festive seasonal loaf.

Notes

  • For a cranberry eggnog bread variation, gently fold 1/2 cup of dried cranberries into the batter just before pouring it into the pan.
  • If you prefer a crunchy topping for your quick bread, sprinkle a simple streusel (1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons cold butter cut in) over the batter before baking.
  • This bread freezes well. Wrap the cooled, unglazed loaf tightly in plastic wrap and then foil for up to three months. Glaze before serving.

Nutrition

Find it online: https://hearthbite.com/eggnog-bread-moist-holiday-loaf-recipe/