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Eggnog Bread with Rum Glaze Recipe

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★★★★★

4.9 from 124 reviews

This classic Eggnog Bread is a moist, flavorful treat infused with the rich flavors of eggnog, rum, and warm spices. Perfect for holiday breakfasts or dessert, it features a tender crumb topped with a delicious rum-spiked glaze and a sprinkle of nutmeg or cinnamon for an extra festive touch.

Ingredients

Scale

Bread Batter

  • 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

Glaze

  • 1 cup powdered sugar
  • 3 tsp rum extract
  • 3–4 tsp eggnog
  • 1/4 tsp nutmeg (or cinnamon)

Instructions

  1. Preheat oven: Heat the oven to 350°F (175°C) and grease the bottom and sides of a 9×5-inch loaf pan to prevent sticking.
  2. Beat eggs: In a large bowl, whisk the two large eggs until lightly beaten and frothy.
  3. Add other wet ingredients: To the beaten eggs, add granulated sugar, eggnog, melted unsalted butter, rum extract (or dark rum), and vanilla extract. Whisk together thoroughly until the mixture is smooth and well combined.
  4. Add dry ingredients: Gradually add the all-purpose flour, baking powder, salt, and nutmeg to the wet ingredients. Using a rubber spatula, gently fold the dry ingredients into the wet until just moistened. Avoid overmixing to keep the bread tender.
  5. Transfer and bake: Pour the batter into the prepared loaf pan, smoothing the top lightly. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack and let it cool completely to room temperature.
  7. Glaze: In a small bowl, combine powdered sugar, rum extract, and eggnog. Add the eggnog one teaspoon at a time until the glaze reaches a smooth, thick but pourable consistency. Pour the glaze evenly over the cooled bread, sprinkle with nutmeg or cinnamon on top, and allow it to set before slicing and serving.

Notes

  • You can substitute rum extract with dark rum if preferred for a more authentic flavor.
  • Be careful not to overmix the batter to maintain a light texture.
  • If you do not have eggnog, you can use milk with a pinch of nutmeg and vanilla as a substitute, though flavor will differ.
  • Allow the bread to cool completely before glazing to prevent the glaze from melting off.
  • Store leftovers tightly wrapped at room temperature for up to 3 days or freeze slices for longer storage.

Keywords: eggnog bread, holiday bread, rum extract bread, festive bread, glazed bread

Find it online: https://reemcook.com/eggnog-bread-with-rum-glaze-recipe/