During the Holidays, my wife loves her Eggnog. So I figured why not make her some Eggnog Bread? Amazingly this bread tastes just like a cup of delicious Eggnog.
Many believe that Eggnog tastes like Eggs. That’s not the case. While it does contain eggs, the main ingredient is milk or cream. My wife says eggnog tastes like melted ice cream.
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I will point out that the Rum Extract used for this recipe most likely contains a small amount of alcohol. Even the imitation stuff has alcohol in it. If this is an issue for you I suggest you use an alcohol-free version.
I recommend checking the bread around the 45-minute mark. If the top is getting too brown, loosely place a piece of aluminum foil over the top. The bread will not be ready at this point so tenting it will prevent the top from burning.
What does it taste like
So now you are probably wondering what Eggnog Bread tastes like. Well I let my wife have the first piece since she drinks a lot of eggnog around the holidays. Her first comment was “it tastes just like eggnog”! So if you are an eggnog lover, this bread recipe is for you.
And if you don’t like the creamy texture of Eggnog, now you can enjoy the flavor of eggnog without the texture by simply making this Eggnog Bread.
Gather your Ingredients
You will need the following ingredients to make this Eggnog Bread recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- All Purpose Flour – I mostly use King Arthur but use what you got (no affiliation)
- White Sugar – you can also use any sugar alternative
- Salt – a must for most recipes
- Baking Powder – gives the eggnog bread some texture
- Ground Cinnamon – adds a warm, sweet, and slightly woody flavor
- Ground Nutmeg – Brings a warm, earthy, and slightly nutty flavor
- Eggnog
- Vegetable Oil – you can also use canola oil or olive oil
- Eggs – fresh large eggs as much as possible
- Vanilla Extract – you can use store-bought or my Instant Pot Homemade Vanilla Extract or my Sous Vide Vanilla Extract
- Rum Extract
- Powdered Sugar
How to Make Eggnog Bread
Make the Bread
- Preheat the oven to 350ºF. Lightly grease a loaf pan with nonstick spray. Set aside.
- In a large mixing bowl, whisk together the all purpose flour, sugar, salt, baking powder, ground cinnamon and ground nutmeg.
- In a separate bowl, blend the eggnog, oil, eggs, vanilla extract and rum extract. Slowly stir in the wet ingredients into the dry ingredients and mix until well combined.
- Pour the batter into the prepared loaf pan. Tap the loaf pan on the counter to evenly set the bread and remove any air pockets.
- Bake for 60 to 70 minutes, until a toothpick comes out clean. Cover the top loosely with foil if the bread starts to get too brown.
- Let the loaf cool for 15 minutes before removing the loaf from the pan. Let the loaf cool completely on a wire rack before glazing.
Make the Glaze
- In a small bowl, whisk together all of the glaze ingredients until smooth. Drizzle glaze over the cooled loaf.
Eggnog Bread with Glaze
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Ingredients
- 1 ½ Cups All Purpose Flour
- 1 Cup White Sugar
- ½ Tsp Salt
- 1 Tsp Baking Powder
- ½ Tsp Ground Cinnamon
- ¼ Tsp Ground Nutmeg
- ¾ Cup Eggnog
- ½ Cup Vegetable Oil
- 2 large Eggs, slightly beaten
- 1 Tsp Vanilla Extract
- ½ Tsp Rum Extract
Eggnog Glaze
- 1 Cup Powdered Sugar
- 3 Tbsp Eggnog
- ½ Tsp Vanilla Extract
- ¼ Tsp Rum Extract
- ⅛ Tsp Ground Nutmeg
Instructions
Make the Bread
- Preheat the oven to 350ºF. Lightly grease a loaf pan with nonstick spray. Set aside.
- In a large mixing bowl, whisk together the all purpose flour, sugar, salt, baking powder, ground cinnamon and ground nutmeg.
- In a separate bowl, blend the eggnog, oil, eggs, vanilla extract and rum extract. Slowly stir in the wet ingredients into the dry ingredients and mix until well combined.
- Pour the batter into the prepared loaf pan. Tap the loaf pan on the counter to evenly set the bread and remove any air pockets.
- Bake for 60 to 70 minutes, until a toothpick comes out clean. Cover the top loosely with foil if the bread starts to get too brown.
- Let the loaf cool for 15 minutes before removing the loaf from the pan. Let the loaf cool completely on a wire rack before glazing.
Make the Glaze
- In a small bowl, whisk together all of the glaze ingredients until smooth. Drizzle glaze over the cooled loaf.
Very tasty!