Go Back
Eggnog Bread With Glaze

Eggnog Bread with Creamy Glaze

This moist and delicious eggnog bread is perfect for the holidays. A simple eggnog glaze adds the perfect finishing touch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Bread, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Eggnog Bread
  • 1.5 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Baking powder
  • 0.25 teaspoon Ground nutmeg
  • 0.25 teaspoon Ground cinnamon
  • 0.25 teaspoon Salt
  • 0.5 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Eggnog
For the Glaze
  • 1 cup Powdered sugar
  • 2-4 tablespoons Eggnog Add more for desired consistency

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Electric Mixer (handheld or stand)
  • Wooden skewer
  • Whisk

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, nutmeg, cinnamon, and salt.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy using an electric mixer.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. While the bread is cooling, whisk together powdered sugar and eggnog until smooth. Add more eggnog, one tablespoon at a time, if needed to reach desired consistency.
  9. Once the bread is completely cool, drizzle the glaze over the top.

Notes

Store leftover bread in an airtight container at room temperature for up to 3 days. For a richer flavor, use homemade eggnog. You can also add 1/2 cup of chopped pecans or walnuts to the batter for added texture.