The first time I baked this eggnog bread, my entire kitchen smelled like the holidays had arrived all at once. The warm scent of nutmeg, vanilla, and creamy eggnog wrapped around me like a cozy blanket, and I remember leaning over the oven door just to catch another wave of it. I had been craving something festive that wasn’t overly complicated, and this recipe completely delivered. By the time the loaf cooled enough for me to cut a slice, I already knew it would become part of my yearly holiday baking ritual forever.
Why You’ll Love This Recipe
You’ll love this eggnog bread because it brings together everything comforting and nostalgic about the holiday season in a single, tender loaf. It’s incredibly moist, sweet without being overwhelming, and has that unmistakable eggnog flavor that feels both cozy and celebratory. Whether you’re already an eggnog lover or just looking for a fun seasonal treat, this bread never disappoints. Plus, the glaze adds just the right amount of extra holiday magic with almost no extra work.
Ingredients
For the Bread:
- 1½ cups eggnog
- 1¼ teaspoons rum extract
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 2 eggs
- ½ cup unsalted butter, softened
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ ounce vanilla pudding mix
- ½ teaspoon salt
- ¾ teaspoon allspice
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons eggnog
- ¼ teaspoon butter extract
- ⅛ teaspoon allspice
I’ve played around with this ingredient list often, and I’ve learned that the eggnog you use will dramatically affect the flavor. A full-fat, rich eggnog gives this bread a beautiful tenderness, while a lighter eggnog still works but won’t be quite as decadent. Rum extract is optional but highly recommended for that classic holiday flavor. As for the pudding mix, don’t skip it—it contributes to both texture and moisture in a way that’s hard to replicate with substitutions. If you must substitute, use vanilla instant pudding, but know the texture may change slightly.
Equipment Needed
- Mixing bowls
- Electric mixer
- Rubber spatula
- 9×5-inch loaf pan
- Cooling rack
- Whisk
Even though this bread tastes like you fussed over it all day, the equipment list is refreshingly basic. A handheld mixer works beautifully for creaming the butter and sugar, though a stand mixer is great if you already have it out. A rubber spatula helps fold the dry ingredients gently so the bread stays tender. I use a metal loaf pan because it browns the edges nicely, but glass works too—you may just need to adjust the baking time slightly. And whatever you do, don’t skip the cooling rack; it prevents the bottom from steaming and becoming soggy.
Step-by-Step Instructions
I always start by preheating the oven and greasing my loaf pan so everything is ready the moment the batter comes together. In one bowl, I cream together the butter and sugar until the mixture becomes pale and fluffy. This step feels simple, but it’s key for creating a light crumb. Once the eggs, vanilla, rum extract, and eggnog join the bowl, the batter transforms into this silky, fragrant mixture that already smells like Christmas.
In a separate bowl, I whisk together the flour, baking powder, pudding mix, salt, and allspice. Whisking ensures everything is evenly distributed, so there are no pockets of baking powder hiding anywhere. I’ve made the mistake before of rushing this step and winding up with uneven rise—now I never skip it. When the dry ingredients are ready, I fold them slowly into the wet mixture, being careful not to overmix. Overmixing can toughen the bread, and I want each slice to be soft and tender.(See the next page below to continue…)