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Eggnog Bread

Moist & Delicious Eggnog Bread

This eggnog bread recipe creates a comforting, moist loaf perfect for the holidays or any special occasion. The simple ingredients combine to make a delicious treat.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Bread, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups All-purpose flour (190g)
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Baking powder
  • 0.25 teaspoon Salt
  • 0.5 cup Unsalted butter (113g), softened
  • 1.75 cups Granulated sugar (350g)
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Eggnog (240ml)
Glaze Ingredients
  • 1 cup Powdered sugar
  • 2-4 tablespoons Eggnog For glaze

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls (large and medium)
  • Electric mixer (optional)
  • 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, and salt.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy. Use an electric mixer or mix by hand.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently stir in eggnog until batter is smooth.
  7. Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
  9. For the glaze: Whisk together powdered sugar and eggnog until desired consistency. Drizzle over cooled bread.

Notes

For a richer flavor, use homemade eggnog. You can also add chopped nuts or dried cranberries to the batter for added texture and flavor. Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.