Christmas Eggnog Bread Recipe with Rum Glaze

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This Christmas eggnog bread recipe bakes up a soft, buttery loaf that tastes like your favorite holiday drink. Rich eggnog, warm nutmeg and a splash of spiced rum flavor the tender crumb, and a little vanilla pudding mix keeps it extra moist. A sweet rum glaze drizzled over the top makes every slice festive.

It is a simple quick bread, so there is no yeast and no kneading. Stir, pour and bake for about an hour, then glaze and slice for Christmas morning, holiday brunch or a homemade gift.

Why You’ll Love This Eggnog Bread Recipe

• Big holiday flavor: eggnog, nutmeg and spiced rum in every bite.
• Super moist: pudding mix and melted butter keep the crumb soft for days.
• Easy quick bread: one bowl for dry, one for wet, no mixer needed.
• Make-ahead friendly: it tastes even better the next day.
• Perfect gift: wrap a glazed loaf in parchment and twine.
• Rum-free option: swap in vanilla for a family-friendly loaf.

Ingredients You’ll Need

This eggnog bread recipe uses pantry basics plus a carton of eggnog. Here is everything in US measurements and grams.

For the Eggnog Bread

• 2 1/4 cups (280 g) all-purpose flour: spoon and level for accurate measuring.
• 1 cup (200 g) sugar: regular white sugar.
• 1 package (3.4 oz / 96 g) instant French vanilla pudding mix: dry, straight from the box. It adds flavor and moisture. Do not use cook-and-serve pudding.
• 2 teaspoons baking powder: make sure it is fresh for a good rise.
• 1/2 teaspoon salt.
• 1/2 teaspoon ground nutmeg: the signature eggnog spice; freshly grated is best.
• 1 1/2 cups (360 ml) full-fat eggnog: richer eggnog gives a richer loaf.
• 2 large eggs: at room temperature so they blend smoothly.
• 1/2 cup (113 g) unsalted butter: melted and cooled.
• 2 teaspoons spiced rum: or 1 teaspoon vanilla extract plus 1/2 teaspoon rum extract, or just vanilla.

For the Rum Glaze

• 1 cup (120 g) powdered sugar.
• 1 to 2 tablespoons eggnog: add slowly until drizzly.
• 1 teaspoon spiced rum: or 1/2 teaspoon vanilla extract for a rum-free glaze.
• Optional: a pinch of nutmeg on top.

How to Make Eggnog Bread

This eggnog bread recipe comes together in five easy steps. Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with a parchment sling so the loaf lifts out easily.

Step 1: Whisk the Dry Ingredients

1. In a large bowl, whisk the flour, sugar, dry pudding mix, baking powder, salt and nutmeg.

Step 2: Mix the Wet Ingredients

1. In another bowl, whisk the eggnog, eggs, melted butter and spiced rum until smooth.

Step 3: Combine

1. Pour the wet ingredients into the dry and stir with a spatula just until no dry flour remains. A few small lumps are fine; overmixing makes the bread tough.
2. Scrape the thick batter into the prepared pan and smooth the top.

Step 4: Bake

1. Bake 50 to 60 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
2. If the top browns too fast, tent loosely with foil after 40 minutes.

Step 5: Cool and Glaze

1. Cool in the pan 15 minutes, then lift out and cool completely on a rack, about 1 hour.
2. Whisk the powdered sugar, eggnog and rum until thick but pourable. Drizzle over the cooled loaf and let it set 15 minutes before slicing.

Raw batter contains uncooked eggs and flour, so skip licking the spoon; the FDA explains why raw flour and dough should not be eaten until baked.

Expert Tips for the Best Eggnog Bread Recipe

• Room temperature eggs and eggnog: they blend smoothly with the butter without clumping.
• Cool the butter: hot butter can scramble the eggs.
• Do not overmix: stir just until combined for a tender crumb.
• Check early: ovens vary, so start testing at 50 minutes.
• Glaze a cool loaf: warm bread melts the glaze into a thin, sticky layer.
• Slice with a serrated knife: for clean slices without squishing.
• Use a light metal pan: dark pans brown faster; with glass or dark pans, lower the oven to 325°F and check early.
• Measure flour carefully: too much flour is the most common reason an eggnog bread recipe turns out dry.

Eggnog Quick Bread vs Yeast Eggnog Bread

A yeast eggnog bread is kneaded and proofed like brioche, which takes several hours and gives a fluffy, braided loaf.

This eggnog quick bread uses baking powder instead, so it goes from bowl to oven in 15 minutes. The texture is closer to a moist pound cake, dense and tender, and perfect for slicing and toasting.

Variations

Once you have baked the classic loaf, make this eggnog bread recipe your own with one of these easy ideas.

• Cinnamon swirl: layer half the batter, sprinkle with 2 tablespoons cinnamon sugar, then add the rest and swirl with a knife.
• Cranberry: fold in 1 cup chopped fresh or dried cranberries.
• Nutty: add 1/2 cup chopped pecans to the batter.
• Citrus zest: stir 1 teaspoon orange zest into the glaze or sprinkle it on top.
• Mini loaves: bake in four mini pans for 30 to 35 minutes for gifting.
• Muffins: bake in lined muffin cups for 18 to 22 minutes.

How to Serve Christmas Eggnog Bread

Serve slices plain, lightly toasted with butter, or with a spoonful of homemade apple butter or Christmas jam. It pairs beautifully with coffee, hot cocoa or a glass of cold eggnog.

For a holiday brunch, serve thick toasted slices with whipped cream and fresh berries, or turn leftover slices into eggnog French toast. This eggnog bread recipe is also a lovely addition to a cookie exchange or a neighbor gift basket.

On a holiday dessert table, set it out with Christmas gooey butter cookies. Day-old slices also make a rich old-fashioned bread pudding.

Gifting Eggnog Bread

Wrap each cooled, glazed loaf in parchment paper, tie it with baker’s twine and tuck a cinnamon stick under the bow. Mini loaves are especially charming; one batch of this eggnog bread recipe fills four small pans, enough for teachers, neighbors and coworkers. Add a tag that says to keep the bread refrigerated and enjoy within 5 days.

Make Ahead and Freezing

Make ahead: bake the loaf up to 2 days ahead, wrap it tightly once cool and glaze the day you serve it.

Freezing: wrap the unglazed loaf in plastic wrap and foil and freeze for up to 3 months. Thaw overnight at room temperature, still wrapped, then glaze.

Storage

Because it contains eggnog and dairy, store the glazed bread covered in the refrigerator for up to 5 days, or at cool room temperature for 1 day. Let slices sit out 15 minutes before serving for the best texture.

Keep opened eggnog refrigerated and use it by its date, following basic safe food handling practices.

Frequently Asked Questions

Here are quick answers to the questions readers ask most about this eggnog bread recipe.

Can I make eggnog bread without rum?

Yes. Use vanilla extract in both the batter and glaze, or add a little rum extract for the flavor without alcohol.

Can I use low-fat eggnog?

You can, but this eggnog bread recipe is best with full-fat eggnog, which gives the richest flavor and the moistest crumb.

Can I skip the pudding mix?

The pudding mix adds moisture and vanilla flavor. Without it, the loaf is a bit drier; add 2 extra tablespoons of flour and 1 teaspoon vanilla.

Why did my bread sink in the middle?

It was likely underbaked or the baking powder was old. Bake until a toothpick comes out clean from the very center.

How long does eggnog bread last?

Up to 5 days in the refrigerator or 3 months in the freezer. Wrapping slices individually makes this eggnog bread recipe easy to enjoy one piece at a time.

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