1. Can I use alcoholic eggnog for this recipe?

Yes, you can use alcoholic eggnog in place of the traditional kind. It will still give the bread the rich flavor, but it may add a slight alcohol undertone, which can be a fun twist for adults. Just be mindful that the alcohol will cook off during baking, leaving behind the delicious eggnog flavor.

2. How do I store leftover eggnog bread?

Store leftover eggnog bread in an airtight container at room temperature for up to 4-5 days. If you want to keep it fresh for longer, you can freeze it. Wrap the bread tightly in plastic wrap and foil, then store it in the freezer for up to 3 months. Thaw it at room temperature before serving.

3. Can I make mini eggnog loaves for gifts?

Yes! Mini eggnog loaves make fantastic gifts. Simply divide the batter into mini loaf pans and bake for about 45-50 minutes, checking for doneness with a toothpick. Once cooled, drizzle with the eggnog glaze and wrap in festive packaging for a thoughtful, homemade gift.

Eggnog Bread Recipe – A Festive and Moist Holiday Treat

Name: Eggnog Bread Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3/4 cup eggnog; 1/2 cup vegetable or canola oil; 2 large eggs, slightly beaten; 1 teaspoon vanilla extract; 1/2 teaspoon rum extract; 1 cup powdered sugar; 3 tablespoons eggnog (for glaze); 1/2 teaspoon vanilla extract (for glaze); 1/4 teaspoon rum extract (for glaze); 1/8 teaspoon ground nutmeg (for glaze)

Description

Eggnog bread is the perfect holiday treat, combining rich eggnog flavor with spices like cinnamon and nutmeg. Topped with a sweet eggnog glaze, this quick bread is moist, flavorful, and a festive favorite for breakfast, dessert, or as a homemade gift.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup eggnog
1/2 cup vegetable or canola oil
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1 cup powdered sugar
3 tablespoons eggnog (for glaze)
1/2 teaspoon vanilla extract (for glaze)
1/4 teaspoon rum extract (for glaze)
1/8 teaspoon ground nutmeg (for glaze)

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Instructions

Preheat oven to 350°F (175°C) and grease an 8½ x 4½ loaf pan with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, and nutmeg.
In a separate bowl, mix together the eggnog, vegetable oil, eggs, vanilla extract, and rum extract.
Gradually pour the wet ingredients into the dry ingredients and stir until combined. Avoid overmixing.
Pour the batter into the prepared loaf pan and gently tap the pan on the counter to even out the batter.
Bake for 65-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
While the bread cools, prepare the glaze by whisking together the powdered sugar, eggnog, vanilla extract, rum extract, and nutmeg.
Once the bread has cooled, drizzle the glaze over the top, slice, and serve.

Notes

If the bread’s top is browning too quickly, cover it loosely with aluminum foil and continue baking until a toothpick comes out clean.
This bread tastes even better the next day, so it can be made ahead of time.
Store leftover bread in an airtight container at room temperature for up to 4-5 days. For longer storage, freeze the bread without the glaze.
Mini loaf pans can be used for individual servings or as gifts. Adjust baking time to 45-50 minutes.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert, Breakfast, Holiday Treats
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 22g
Sodium: 150mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg