Introduction

This Eggnog Quick Bread captures the cozy flavors of the holiday season in a moist, tender loaf. Infused with warm spices and a rich eggnog glaze, it’s perfect for breakfast or an afternoon treat.

A stack of four thick slices of golden brown bread with a moist, soft texture is shown close-up on a white plate. Each slice is covered with a light beige glaze that drips slowly down the sides, adding a shiny and slightly sticky look. The edges of the bread are crisp and slightly darker in color, while the inside is tender and porous. The background features a white marbled texture, and the overall image focuses on the rich glaze and soft bread layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp kosher salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
2 Tbsp unsalted butter, melted
1 cup eggnog
1 1/2 tsp vanilla extract
1 Tbsp rum or 1-2 tsp rum extract
1 cup powdered sugar, whisked until smooth
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 tsp rum or rum extract
2-4 Tbsp eggnog (for glaze consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or spray it with baking spray. Set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until well combined.
Step 3: In a larger bowl, beat the eggs until smooth. Add the sugar and whisk to combine. Then whisk in the vegetable oil, melted butter, eggnog, vanilla extract, and rum.
Step 4: Gently fold the dry ingredients into the wet mixture using a rubber spatula or wooden spoon. Stir just until combined; do not overmix.
Step 5: Pour the batter into the prepared loaf pan. Bake for 50 to 65 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 6: Allow the bread to cool in the pan for 10 minutes. Then carefully remove it from the pan and transfer to a wire rack to cool completely.
Step 7: While the bread cools, prepare the glaze. In a small bowl, whisk the powdered sugar with cinnamon and nutmeg to remove any lumps.
Step 8: Add rum and eggnog to the powdered sugar mixture, starting with 2 tablespoons of eggnog. Whisk until smooth, adding more eggnog 1 tablespoon at a time until the glaze reaches your desired consistency.
Step 9: Drizzle the glaze evenly over the cooled bread. Slice and serve.

Tips & Variations

For a boozy twist, increase the rum by 1 teaspoon and brush it lightly over the warm bread before glazing.
Use rum extract instead of rum for a milder flavor and to keep the bread alcohol-free.
If you prefer a spicier bread, add a pinch of ground cloves or ginger to the dry ingredients.
Line your loaf pan with parchment paper with edges hanging over the sides for easier removal.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature and refresh by warming slightly in the oven. The glaze is best added just before serving to maintain its texture.

How to Serve

Two slices of light brown cake with a moist texture are placed on a dark surface. The cake has a thin, slightly golden crust around the edges. A fork is holding a small piece of the cake, showing the soft, crumbly texture inside. There are small shiny spots of glaze on the surface of the cake, adding a slight shine. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought eggnog?

Yes, store-bought eggnog works perfectly in this recipe. Use your favorite brand for convenience and consistent flavor.

Can I make this bread dairy-free?

You can substitute the butter with a dairy-free alternative and use a plant-based eggnog to make this recipe dairy-free. The texture and flavor may vary slightly.