Moist and tender eggnog bread is an easy to make quick bread that will be a new Christmas favorite! It’s a great way to use up leftover eggnog and perfect for breakfast, brunch, or dessert.
Eggnog is the quintessential holiday drink. But after one glass, who really wants more? That’s why this eggnog bread is so good!
It puts your leftover eggnog to good use! While one glass of indulgent eggnog might suffice this December, slice after slice of eggnog quick bread won’t. I can’t get enough of this sweet treat!
Warm spices, hints of vanilla and rum, a buttery tender softness and no one can resist it! Same goes for this easy pumpkin bread.
Whether you make this for an edible gift or to treat yourself, it’s perfect for the holiday season.
Table of Contents
Why Make This Quick Bread Recipe
- It’s a great way to use leftover eggnog, so you don’t feel bad about tossing the carton.
- Perfect for the holiday season, even Santa might like a slice.
- Easy to prep in 15 minutes, then just hands off baking time!
- Breakfast, brunch or dessert appropriate, or make into mini eggnog loaves for gifting!
Ingredients and Notes
Here is an overview of the ingredients, find the full list below!
- Eggnog: Adds sweetness and moisture to this bread.
- Egg: You will need 1 large egg plus 1 egg yolk for the best tender crumb.
- Rum flavoring: Rum flavoring adds the best flavor, but if all you have is actual rum, you can use 4 teaspoons of dark rum.
- Vanilla extract: Pure vanilla extract for best taste.
- Butter and sugar: Adds flavor and lush texture. You can use vegetable oil instead of butter.
- Flour: All purpose flour is preferred. Use the spoon and level measuring method to ensure accuracy.
- Baking staples: Baking powder and salt for lift and to enhance taste.
- Warm spices: Cinnamon and nutmeg add so much holiday flavor!
How to Make Eggnog Bread
Making this quick bread is so simple and you only need 15 minutes prep! To start you will need to preheat the oven to 350 degree F and grease and flour a 9 inch loaf pan for baking.
Whisk wet ingredients: In a large bowl whisk together the egg, yolk, eggnog, rum, vanilla and butter.
Whisk dry ingredients: In another large bowl whisk together the flour, baking powder, salt, nutmeg and cinnamon.
Combine ingredients: Make a well in the middle and add the wet ingredients, stir just to combine (approximately 16 stirs), do not over mix.
Bake: Transfer to the prepared loaf pan and bake for approximately 35-40 minutes. Cool in the pan for 15 minutes then remove to a wire rack to cool completely before serving. Enjoy!
- Don’t over mix batter: Over mixing causes quick breads to be dense, tough and bake unevenly. Stir your wet ingredients into dry ingredients until just combined and you can’t see the flour. I find a rubber spatula to be more gentle when combining!
- No rum extract or rum: Increase to 2 tsp vanilla extract.
- Room temperature ingredients: This allows your ingredients to fully incorporate into the batter. Cold ingredients should be brought to room temperature and your melted butter cooled.
- Mini loaves: This is perfect for gifting! Bake mini loaves for 25 – 30 minutes.
- Muffins: This will make 12 muffins in a muffin pan. Bake for 25-30 minutes, check for doneness at 25 minutes.
- Tent bread with foil: If your eggnog bread starts to brown too quickly in the oven.
Can I add cranberries to this eggnog loaf?
Yes! That would be such a festive addition. Add up to ½ cup fresh cranberries or dried cranberries to the batter. Chopped walnuts or pecans would also be delicious. You may also love this cranberry bread recipe.
Could I use dairy free eggnog?
While that has not been tested, I think it would work! Let me know if you try it in the comments.
My eggnog bread is dry, what happened?
There are two common reasons this may happen. If you used too much flour or you over baked your quick bread it will be dry. Be sure to measure your flour correctly by using a spoon to fill your measuring cup and then level it with a knife. All ovens bake a little differently, test for doneness using the toothpick test, when the center comes out clean, it’s done!
How do I know if my baking powder is fresh?
Over time your baking staples can lose their efficiency and lead to a bread that does not rise as it should. To test your baking powder, drop a pinch in a bowl of hot water. If it bubbles, your baking powder is good to use! If it doesn’t, discard and open a new container.
Can I add a glaze to this easy eggnog bread recipe?
Yes! This would be delicious! For a simple eggnog glaze, combine ½ cup powdered sugar together with a small amount of rum, rum extract, or eggnog until desired drizzle consistency is achieved.
To store: Store leftovers of your eggnog quick bread in an airtight container at room temperature for up to 3 days. You can refrigerate for up to a week, but bread will dry out more quickly.
To freeze: You can either freeze this loaf cake whole or in slices. Cool completely, wrap tightly in plastic wrap and store in an airtight container or freezer safe bag. Keep frozen for up to 3 months. Thaw on the counter or refrigerator and bring to room temperature before serving.
More Quick Bread Recipes
- Cranberry almond bread
- Perfect cinnamon bread recipe
- Lemon loaf cake
- Pecan cinnamon bread
- Orange quick bread recipe
Simple Eggnog Bread
- 1 large egg
- 1 large egg yolk
- 1¼ cups eggnog
- 2 teaspoon rum flavoring
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ½ cup butter melted & cooled or vegetable oil
- 2¼ cups all purpose flour
- 2 teaspoons baking powder
- 1 pinch salt*
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
*If using unsalted butter or vegetable oil add ¼ teaspoon of salt.
- Pre-heat oven to 350F (180C). Grease and flour a 9 inch loaf pan.
- In a large bowl whisk together the egg, yolk, eggnog, rum, vanilla and butter.
- In a large bowl whisk together the flour, baking powder, salt, nutmeg and cinnamon. Make a well in the middle and add the wet ingredients, stir just to combine (approximately 16 stirs), do not over mix.
- Transfer to the prepared loaf pan and bake for approximately 35-40 minutes. Let cool in pan 15 minutes then move to a wire rack to cool completely before serving. Enjoy!