Eggnog Bread

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Here’s a wonderful holiday sweet treat to try:  Eggnog Bread

Eggnog Bread

Eggnog Bread

Yield: 1 loaf

Prep Time:25 minutes

Cook Time:45 minutes

Ingredients:

LOAF:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 1 cup granulated white sugar
  • 1 cup eggnog (low fat is fine)
  • 1/2 cup (1 stick) salted butter, melted
  • 1 teaspoon vanilla (or eggnog extract, if you have it)
  • 1/2 teaspoon rum extract, optional

EGGNOG ICING

  • 1/2 cup powdered sugar, sifted
  • 1/4 teaspoon vanilla extract
  • dash freshly grated nutmeg
  • 2 to 3 teaspoons eggnog
Directions:
  1. Preheat the oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9 x 5 x 3-inch loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, salt, and nutmeg. Make a well in the center of the flour mixture and set aside.
  3. In a medium bowl, whisk together the eggs, sugar, eggnog, melted butter, vanilla, and rum extract (if using). Add egg mixture to the flour mixture and whisk together just until moistened (batter will be lumpy).
  4. Spoon the batter into the prepared pan. Bake for about 45 to 50 minutes. Check for done-ness by inserting a toothpick into the center of the loaf -- it should come out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on a rack.
  5. Prepare icing: In a small bowl, whisk together the sugar, vanilla, and nutmeg. Whisk in enough eggnog to reach a drizzling consistency. Drizzle the cooled loaf with icing. Grate a little bit of fresh nutmeg over the icing, then let the icing set completely before wrapping the loaf for storage.
SOURCE: RecipeGirl.com

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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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Comments

  • Fiona wrote:

    Delicious! I used Truvia instead of white sugar and the So Good brand coconut eggnog – healthy ISH 😉 Will be making this every year! Great way to use up eggnog.

  • Karen H. wrote:

    Can this be made into mini loaf pans 5x3x1″ and if so what would be the temp and baking time. Thanks

    • Lori Lange wrote:

      I’m sure it can- I don’t know what an exact baking time would be, but you could google other mini loaf recipes to see. My guess would be 20 to 25 min.

  • Candice. howard wrote:

    Can i make this in a mason jar? Any hints?

    • Lori Lange wrote:

      No idea!

  • Rochelle wrote:

    Do you use salted butter, PLUS regular salt??? or unsalted butter and salt?? I only have unsalted butter on hand, and never use salted butter. thanks.

    • Lori Lange wrote:

      I always have both on hand- but you can use unsalted and just up the salt to about 3/4 teaspoon.

  • Kelli @ The Corner Kitchen wrote:

    This recipe is simply amazing!!! Made it over the weekend, with the addition of cranberries.

  • Jace wrote:

    Made this yesterday to use up some holiday eggnog and it is delicious!

  • Eggnog Lover wrote:

    Absolutely a wonderful recipe. Baked beautifully, and smells just like a glass of eggnog. This recipe is a keeper!

  • Rachel Alexandre wrote:

    This looks delicious!

  • alohacookiegirl wrote:

    This Eggnog Bread is amazing; used Silk Nog in both the batter and icing! The full recipe made (11) 3-4 inch cakes with a Wilton pan from last year. Covered each of the Gingerbread Men and Trees completely with the glaze and sprinkled with white edible glitter — thanks for a great recipe Lori!

  • Margaret wrote:

    This is a fantastic looking bread. Love anything with eggnog so this should be a hit.

    Thanks for the recipe.

  • Miss Rachel wrote:

    This looks so good. I love eggnog.