I’ve always been a fan of eggnog, and I love finding new ways to incorporate it into my recipes. If you’re like me and can’t get enough of eggnog, you’ll also enjoy my soft Eggnog Fudge, and Eggnog Frosted Cookies.
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make this delicious quick bread:
Eggnog: The key flavor in this bread. For the richest flavor, go for full-fat eggnog. Homemade eggnog works well if you have it. Rum Extract: This adds a complementary flavor to the eggnog. If you don’t have rum extract, you can use a tablespoon of real rum, although the flavor may be milder. Spices: Ground cinnamon and ground nutmeg add warmth. You can use allspice or cloves as a substitute, but use them sparingly as they are stronger. Powdered Sugar: Creates a smooth glaze. If you don’t have it, you can blend granulated sugar in a blender until fine, but it may not be as smooth as store-bought powdered sugar. Unsalted Butter: Softened butter mixes more easily and adds richness. Got only salted butter? No worries, just skip the added salt in the recipe.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Eggnog Bread
Get ready to bake by preheating your oven to 350°F (175°C). Spray a 9×5-inch (23×13 cm) loaf pan with baking spray or line it with parchment paper, then spray it again.
Recipe Tips
Measure Accurately: For quick breads like Eggnog Bread, accurate measurements are crucial. Use a kitchen scale for the most precise results, especially for ingredients like flour and sugar. Don’t Overmix: Overmixing can lead to dense, tough bread. Mix just until the dry ingredients are incorporated into the wet ingredients. Check Freshness of Baking Soda/Powder: Make sure your leavening agents like baking soda or baking powder are fresh. Expired or stale agents can affect the rise of your bread. Add Nuts: Add some toasted and chopped pecans to the batter for a nice crunch! Preheat the Oven: Always start with a preheated oven for even baking. Use the Right Pan: A 9×5-inch (about 23×13 cm) loaf pan is ideal for this recipe. Make sure to either grease it well or line it with parchment paper for easy removal. Test for Doneness: Use a toothpick or a skewer to check if the bread is done. Insert it into the center of the bread; it should come out clean or with just a few crumbs. Cool Before Glazing: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This makes it easier to apply the glaze evenly. Adjust Oven Rack: Position your oven rack in the middle for even heat distribution. Watch the Clock: Quick breads can go from perfect to overdone in a matter of minutes. Start checking for doneness around the 40-minute mark.
Storing and Freezing Tips
Storing: Keep in an airtight container on the counter for 3 days or in the fridge for a week. Freezing: Wrap tightly and freeze the whole loaf or individual slices for up to 3 months. Thawing: Thaw overnight in the fridge or use the microwave for slices. Glaze: Best to glaze after thawing if you freeze the bread. If the crust loses its appeal after thawing, you can revive it by placing the loaf in a 350°F (180°C) oven for about 10 minutes.
Eggnog Bread is not just for the holiday season; it’s a delicious treat that brings comfort and joy any time you’re in the mood for something special. Its rich flavors and smooth glaze make it a hit for all occasions. Don’t forget to save this recipe by pinning it, so you can enjoy it again and again! © Little Sunny Kitchen
