Dessert

Eggnog Bread with Rum Glaze Recipe

Byreem everly December 1, 2025December 1, 2025

Introduction

Eggnog Bread is a festive and moist quick bread that captures the warm flavors of the holiday season. With hints of rum, nutmeg, and creamy eggnog, this sweet treat is perfect for sharing with family and friends.

Two thick slices of yellow pound cake are stacked on a white plate. Each slice has a golden brown crust on the edges and a soft, dense interior with small air holes. Between the slices and on the side is a smooth, white layer of frosting with a hint of cinnamon dusted lightly on top. The plate sits on a pale blue plate, all set on a white marbled surface. In the background, there are blurred warm lights and a red and white cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
1 cup granulated sugar
1 cup eggnog
1/2 cup unsalted butter, melted
2 tsp rum extract (or 4 tsp dark rum)
1 tsp vanilla extract
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 cup powdered sugar
3 tsp rum extract
3–4 tsp eggnog
1/4 tsp nutmeg or cinnamon

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9×5-inch loaf pan.
Step 2: In a large bowl, whisk the eggs until well beaten.
Step 3: Add sugar, eggnog, melted butter, rum extract (or dark rum), and vanilla extract to the eggs. Mix well until smooth.
Step 4: Stir in the flour, baking powder, salt, and nutmeg using a rubber spatula. Mix just until the dry ingredients are moistened—avoid overmixing.
Step 5: Pour the batter into the prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 7: To make the glaze, combine powdered sugar, rum extract, and eggnog. Add eggnog one teaspoon at a time until the glaze is smooth and thick.
Step 8: Pour the glaze over the cooled bread, sprinkle with nutmeg or cinnamon, and let it set before serving.

Tips & Variations

For a boozy kick, substitute rum extract with dark rum, adjusting the amount to taste.
Add chopped nuts or dried cranberries to the batter for added texture and flavor.
Use fresh nutmeg for a more pronounced spice aroma.
Make mini loaves or muffins for easier gifting or portion control.

Storage

Store the eggnog bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature and refresh the glaze before serving if desired.

How to Serve

The image shows a loaf cake sliced to reveal its inside, placed on a white rectangular plate on a white marbled surface. The cake has two visible layers: the bottom layer is golden yellow, soft, and porous with a slightly darker brown crust on the sides, while the top layer is a thick, creamy white frosting that covers the entire top, dripping slightly down the sides. The frosting has a smooth texture with a light sprinkle of cinnamon or spice on top, adding tiny brown specks. The background has soft, blurred warm lights and a red and white mug that gives a cozy feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without alcohol?

Yes, simply omit the rum extract or dark rum and add a little extra vanilla extract for flavor. The bread will still be deliciously moist and flavorful.

How do I know when the bread is fully baked?

The best way is to insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. If it comes out wet, bake for a few minutes longer and test again.