Description

This Eggnog Bread is a festive, moist quick bread infused with the rich flavors of eggnog, nutmeg, and vanilla. Perfect for holiday mornings or as a sweet treat with coffee, it features a tender crumb and a delicate eggnog glaze to finish. Easy to prepare and baked to golden perfection, this bread combines seasonal spices with comforting ingredients for a delightful seasonal dessert or snack.

Ingredients

Scale

Wet 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

Dry Ingredients

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

Glaze

1 cup (125 g) confectioners’ sugar
3 tablespoons eggnog, homemade or store-bought

Instructions

Preheat oven and prepare loaf pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×5-inch loaf pan with nonstick cooking spray to prevent sticking.
Combine wet ingredients: In a large bowl, whisk together the beaten eggs, granulated sugar, eggnog, melted butter, and vanilla extract until the mixture is smooth and fully combined.
Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and ground nutmeg until evenly distributed.
Combine wet and dry mixtures: Gently add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the bread tender.
Pour batter into pan: Transfer the batter into the prepared loaf pan, spreading it evenly.
Bake the bread: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely cover with foil during the last 15 minutes of baking to prevent overbrowning.
Cool the bread: Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
Prepare eggnog glaze: While the bread cools, whisk together the confectioners’ sugar and 3 tablespoons of eggnog until smooth. Adjust consistency by adding more sugar or eggnog as needed to achieve a pourable but not runny glaze.
Glaze the bread: Drizzle the prepared eggnog glaze over the cooled bread, letting it set before slicing and serving.

Notes

Make sure eggs are at room temperature for best mixing and texture.
Do not overmix the batter to avoid a dense bread.
If you want a stronger nutmeg flavor, you can sprinkle a little extra on top before baking.
Store the bread wrapped at room temperature for up to 3 days or refrigerated for up to a week.
Glaze can be made ahead and stored in the refrigerator; bring to room temperature before drizzling.
Use homemade eggnog for a richer flavor or store-bought for convenience.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: eggnog bread, holiday bread, quick bread, nutmeg bread, festive bread, eggnog glaze, Christmas bread