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Ultimate Moist Eggnog Bread with Creamy Eggnog Glaze

Close-up of moist eggnog bread loaf with one slice cut, drizzled generously with white eggnog glaze.
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This recipe delivers a moist, festive quick bread flavored with eggnog and warm spices, topped with a simple, creamy eggnog glaze. It is easy to bake and perfect for holiday brunch or gifting.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup eggnog
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons eggnog
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, nutmeg, cinnamon, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Pour in the eggnog and vanilla extract. Mix until just combined. Do not overmix the wet ingredients.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed only until the batter comes together and no streaks of flour remain.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar, 2 tablespoons of eggnog, and 1/4 teaspoon of nutmeg until smooth. Add more eggnog, a teaspoon at a time, if the glaze is too thick.
  11. Once the bread is completely cool, drizzle the eggnog glaze evenly over the top. Slice and serve this festive treat.

Notes

  • For an extra rich flavor, you can substitute 1 tablespoon of the eggnog in the batter with 1 tablespoon of dark rum or rum extract.
  • If you want a crumb topping instead of a glaze, mix 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter (cut into small pieces), and 1/4 teaspoon cinnamon until crumbly, then sprinkle over the batter before baking.
  • This moist loaf recipe keeps well wrapped tightly at room temperature for up to three days.

Nutrition

Find it online: https://cookingbyfelix.com/eggnog-bread-moist-loaf-recipe/