Glazed Eggnog Bread
This Glazed Eggnog Bread is filled with warm holiday spices and makes a deliciously festive treat. Soft and moist with a subtle hint of eggnog, you’ll love the flavors of this homemade Christmas bread for a decadent breakfast or easy dessert!
Did you know that grocery stores sell eggnog year round? Or at least for part of the year, when the holidays aren’t in sight?
Maybe I’m the last person to notice this, but it’s true…towards the beginning of last year, I noticed that eggnog was still being sold. Guess people like it that much, huh? Either that, or it was just sitting there, expired, from the holiday…
Of course, it’s not on display like it is during the holidays, and I’m sure the sale of eggnog goes waaaay down. But still, I was surprised to see it on store shelves through the year. Same with apple cider. That’s sold year round at my grocery store too, though I never buy it unless it’s fall. It would just “feel” wrong to drink it out of season. Know what I mean?
But, back to eggnog. I know a lot of people have different feelings on this drink, but I am a full-on team eggnog lover! Though I can only drink a few glasses over the course of the holidays, it’s a creamy and seasonal drink that I just have to have come this time of year.
But baking? Well, I can consume eggnog desserts just about every day of the year. From White Chocolate Eggnog Cookies, to Glazed Eggnog Donuts, and Caramel Eggnog French Toast Bake, eggnog is the name of my game.
And that’s where this Glazed Eggnog Bread comes into play.
The funny thing about this recipe is that I was testing it over the holidays last year, except in muffin form. And while I finally got the muffin right, I had a hard time with the photography for some reason, so I put it on hold. So when I came to the recipe for this year, I altered it slightly and made it into a bread instead.
Whether you could drink eggnog every day, or only like it during the holidays, this bread is perfect for you. The warm and cozy spices pair perfectly with the rich eggnog, creating a flavor combination that is oh-so good.
And let’s not forget about that glaze on top! It’s the perfect touch to finish off this Glazed Eggnog Bread.
What Makes This Eggnog Quick Bread So Delicious
- It bakes up soft, moist, and oh so delicious!
- This eggnog bread is perfect for Christmas morning or dessert!
- The glaze lends an extra bit of eggnog flavor – enough you can taste it, but not enough to bowl you over!
Ingredients in Eggnog Bread
This eggnog bread recipe calls for mostly pantry staples, plus a couple extra special add-ins:
- All-purpose flour
- Baking powder
- Cinnamon, nutmeg, and salt
- Unsalted butter
- Granulated sugar and brown sugar
- Vanilla bean paste (or extract)
- Powdered sugar
How to Make Glazed Eggnog Bread
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In a large bowl, combine the eggnog, melted butter, white sugar, brown sugar, eggs, and vanilla extract. Whisk thoroughly.
- Pour the dry ingredients into the wet ingredients and stir until just combined, being careful not to overmix. Spoon the batter into a 9×5-inch loaf pan.
- Bake until the bread is lightly browned and a toothpick inserted into the center of the bread comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes, then more it to a wire rack to cool completely.
- Drizzle the eggnog glaze over the cooled bread with a spoon or other utensil.
- Replace 1 cup of all purpose flour with 1 cup of whole wheat flour to give this Christmas bread a healthy twist!
- Pour in about half a cup of chopped nuts in the batter to give some crunch to this bread! Pecans or walnuts would work well.
- Add a little rum extract to the glaze to bring in even more holiday flavors!
Can I Freeze This Bread?
I’ve never frozen this bread, so I can’t say for sure. However, I imagine it would freeze well without the glaze.
Tips for Making Eggnog Quick Bread
- Be sure not to over stir the bread mixture! If you over stir it, you can create bubbles in the mixture which will leave a series of pockets in your loaf.
- If you don’t have toothpicks, you can use a clean knife to insert into the loaf to check doneness. if anything sticks to the knife, it needs more cooking time.
- To prevent a mess when glazing the bread, stick a piece of paper (scratch paper, wax paper, whatever you have on hand), underneath the loaf. Then drizzle the glaze with a spoon and any runoff will go onto the paper instead of your counter. Once the glaze has set you can remove the paper and throw it away.
The soft and fluffy center and the sweet eggnog glaze will reel you in on this decadent loaf. So whether you’re looking for an easy breakfast, afternoon snack, or simple dessert for the holidays, this Glazed Eggnog Bread was made for you. And since you can buy eggnog all year long, you have no excuse not to make these come the spring and summer, too!
Looking for more holiday desserts? I’ve got you covered!
- Vanilla Cupcakes with Peppermint Frosting
- Frosted Peppermint Brownies
- Sprinkle Cookies
- Holiday Cake Mix Bars
- Cookies and Cream Fudge
- White Chocolate-Dipped Eggnog Cookies
Glazed Eggnog Bread
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup eggnog
- ½ cup unsalted butter, , melted
- ½ cup granulated sugar
- ½ cup light brown sugar, , packed
- 2 eggs
- 1½ teaspoons vanilla bean paste, (or vanilla extract)
- 1 cup powdered sugar
- 2-3 tablespoons eggnog
- ½ teaspoon vanilla bean paste, (or vanilla extract)
- Dash of nutmeg
- Preheat oven to 350F. Lightly grease a 9x5-inch inch loaf pan with non-stick cooking spray. Set aside.
- In a medium bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, combine eggnog, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk thoroughly.
- Pour dry ingredients into wet ingredients and stir until just combined, being careful not to over mix. Spoon batter into prepared pan.
- Bake for 48-55 minutes, or until bread is lightly browned and toothpick inserted into center comes out clean.
- Remove from oven and let cool in pan for 10 minutes, then move to a wire rack to cool completely.
- To make the glaze, in a small bowl, stir together the powdered sugar, eggnog, vanilla, and nutmeg. Drizzle over cooled bread.