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Eggnog Quick Bread Recipe

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★★★★★

4.8 from 120 reviews

This Eggnog Quick Bread is a festive and flavorful holiday treat that combines warm spices and the creamy richness of eggnog into a moist, tender loaf. Perfect for Christmas morning or holiday gatherings, this quick bread is easy to make and finished with a luscious spiced glaze that adds a sweet and seasonal touch.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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 of rum extract)

Glaze

  • 1 cup powdered sugar (whisked until no clumps remain)
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 tsp rum or rum extract
  • 2 – 4 Tbsp eggnog (depending on how thick or thin you want the glaze to be)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or spray it with baking spray to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, baking powder, kosher salt, ground cinnamon, and ground nutmeg. Whisk thoroughly to evenly distribute the leavening and spices.
  3. Mix Wet Ingredients: In a larger bowl, whisk the eggs until beaten. Add granulated sugar and whisk again until combined. Pour in vegetable oil, melted unsalted butter, eggnog, vanilla extract, and rum (or rum extract), whisking until the mixture is smooth and homogeneous.
  4. Combine Wet and Dry: Add the dry ingredients to the wet eggnog mixture. Using a rubber spatula or wooden spoon, gently fold and stir until just combined. Avoid overmixing to keep the bread tender.
  5. Pour Batter and Bake: Transfer the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 65 minutes. The bread is done when the top is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Cool the Bread: Remove the bread from the oven and let cool in the pan for about 10 minutes. Then, turn the loaf out onto a wire cooling rack and allow to cool completely before glazing.
  7. Prepare the Glaze: While the bread is cooling, whisk together the powdered sugar, ground cinnamon, and ground nutmeg in a small bowl to remove lumps.
  8. Add Liquid to Glaze: Gradually whisk in the rum or rum extract and eggnog, adding the eggnog one tablespoon at a time until the glaze reaches your desired consistency—thicker if you want it to coat heavily, thinner for a light drizzle.
  9. Glaze the Bread: Once the bread is completely cool, drizzle the spiced eggnog glaze evenly over the top. Slice and serve to enjoy the festive flavors.

Notes

  • For a stronger rum flavor, use actual rum instead of rum extract.
  • If you prefer a dairy-free version, substitute the eggnog with a non-dairy eggnog alternative.
  • Make sure not to overmix the batter to keep the bread light and tender.
  • To ensure even baking, check the bread at 50 minutes and cover loosely with foil if it browns too quickly.
  • The glaze consistency can be adjusted by adding more or less eggnog depending on your preference.

Keywords: eggnog bread, quick bread, holiday bread, Christmas bread, spiced bread, eggnog glaze

Find it online: https://cheframi.com/eggnog-quick-bread-recipe/