Name: Eggnog Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 large eggs, room temperature, beaten; 1 cup (254 g) eggnog, homemade or store-bought; ½ cup (1 stick / 113 g) unsalted butter, melted; 1 teaspoon vanilla extract; 2 ¼ cups (281 g) all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon kosher salt; 1 teaspoon ground nutmeg; 1 cup (200 g) granulated sugar; 1 cup (125 g) confectioners’ sugar; 3 tablespoons eggnog, homemade or store-bought

Ingredients

2 large eggs, room temperature, beaten

1 cup (200 g) granulated sugar

1 cup (254 g) eggnog, homemade or store-bought

½ cup (1 stick / 113 g) unsalted butter, melted

1 teaspoon vanilla extract

2 ¼ cups (281 g) all-purpose flour

2 teaspoons baking powder

¼ teaspoon kosher salt

1 teaspoon ground nutmeg

1 cup (125 g) confectioners’ sugar

3 tablespoons eggnog, homemade or store-bought (for glaze)

Instructions

Step 1: Preheat oven to 350°F and spray a 9×5-inch loaf pan with nonstick cooking spray.

Step 2: In a large bowl, whisk together beaten eggs, granulated sugar, eggnog, melted butter, and vanilla extract until fully combined.

Step 3: In a separate medium bowl, whisk together the flour, baking powder, kosher salt, and ground nutmeg.

Step 4: Add the dry ingredients to the wet ingredients and stir gently until just combined; avoid overmixing.

Step 5: Pour the batter into the prepared loaf pan and smooth the top.

Step 6: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the bread browns too quickly, loosely cover with foil during the last 15 minutes of baking.

Step 7: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 8: For the glaze, whisk together confectioners’ sugar and eggnog until smooth. Adjust the consistency by adding more eggnog or sugar as needed—it should be pourable but not runny.

Step 9: Drizzle the glaze evenly over the cooled bread before serving.

Tips & Variations

Use homemade eggnog for a richer, fresher flavor, or any good-quality store-bought version for convenience.

For a boozy twist, add 1 tablespoon of rum or bourbon to the batter or glaze.

Sprinkle extra nutmeg or cinnamon on top of the glaze for added spice and visual appeal.

Try substituting half the all-purpose flour with whole wheat flour for a nuttier taste and heartier texture.

Storage

Store the eggnog bread tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to 1 week or freeze for up to 2 months. When ready to eat, thaw frozen bread at room temperature and refresh by warming slightly in the oven or microwave. The glaze may soften upon reheating.

FAQs

Can I make this bread dairy-free?

Yes, you can substitute dairy milk eggnog with a dairy-free or plant-based eggnog alternative, and use a dairy-free butter substitute to make this bread vegan-friendly.

How do I know when the bread is done baking?

Insert a toothpick into the center of the bread; it should come out with a few moist crumbs but no wet batter. The top should be golden brown but not burnt. If it browns too quickly, cover loosely with foil to prevent overbaking.