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Classic Moist Eggnog Bread with Vanilla Glaze

A close-up of moist eggnog bread, sliced and drizzled with a thick vanilla glaze, ready to serve.
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Bake this easy, moist eggnog bread for a perfect holiday loaf. This quick bread recipe delivers rich eggnog flavor and is topped with a simple vanilla glaze.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup eggnog
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons eggnog
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Pour in the eggnog and vanilla extract. Mix until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Scrape down the sides of the bowl as needed.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar, 2 tablespoons of eggnog, and 1/4 teaspoon of vanilla extract until smooth. Add a tiny bit more eggnog if the glaze is too thick.
  11. Once the bread is completely cool, drizzle the vanilla glaze over the top. Slice and serve this festive quick bread.

Notes

  • For an extra holiday flavor, add 1/2 teaspoon of rum extract to the bread batter along with the vanilla.
  • If you want a richer glaze, substitute the 2 tablespoons of eggnog with 1 tablespoon of rum and 1 tablespoon of milk or cream.
  • This moist eggnog bread keeps well stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookingbyjade.com/eggnog-bread-moist-easy-festive-loaf/