Eggnog Bread
Easy Eggnog Bread is a classic quick bread recipe with a fun holiday twist! This moist, flavorful bread is made with real eggnog and rum.
How was your Thanksgiving? Are you ready to go into full-on Christmas mode? You all know this is my absolute favorite time of year so I am ecstatic to share a ton of Christmas recipes and crafts with you for the next month, starting with today’s recipe for Eggnog Bread.
Why I love this recipe
I know eggnog is a polarizing topic-people either love it or hate it. I fall firmly on the “love it” side but even my family that doesn’t care for it love this bread! It mixes up quickly and within an hour you can be enjoying this dense, moist quickbread.
It’s wonderful warm out of the oven but I actually prefer letting it cool and dusting with some powdered sugar before eating it. I’m not joking when I tell you that every time I make this it lasts less than 12 hours in my house! I hope you enjoy it as much as we do!
Ingredients
Step by step
- Cream together sugar and butter until nice and fluffy.
- Add eggs, vanilla, sour cream, and rum.
- Mix together dry ingredients in a separate bowl.
- Alternate adding dry ingredients with eggnog, mixing until uniform.
- Pour into a bread pan and bake for 50 minutes or until top is golden brown and toothpick inserted in the middle comes out clean.
Tips for best results
- As with all quick breads, measuring the flour correctly is essential to getting good results. To measure properly, loosen the flour by giving it a good stir with a spoon or whisk, then spoon the flour into a measuring cup until piled above the rim of the measuring cup. Finally, level the top of the flour with the flat side of a knife. If measuring by weight, a standard cup of flour should weigh 4.25 ounces.
Too much flour will make your bread dry and hard, too little and it will cause the bread to fall apart. - Cream butter and sugar about two minutes until light, fluffy, and pale yellow. Do not overmix.
- When adding dry ingredients, mix until just blended and you see no streaks of flour. Overmixing can cause hard, tough bread.
FAQs
Any dark or spiced rum works in this recipe.
Yes, you can use rum extract (1 teaspoon) instead or if you prefer skip it entirely.
If concerned about rum after baking I suggest omitting it or substituting with a non-alcoholic rum extract. This article from Our Everyday Life explains how not all of the alcohol may evaporate during baking. I personally allow my children to eat this bread because the rum is such a tiny amount and it bakes for almost an hour, but you can decide for yourself if you are comfortable.
You can certainly add an eggnog glaze to the bread after it is cooled. I prefer mixing 1 cup sifted confectioners sugar, 2 teaspoons of eggnog, 2 tablespoons of rum, and 1/8 tsp of ground nutmeg to make an eggnog glaze.
For baking mini-loaves cut the cooking time to approximately 30-35 minutes.
You cannot make the batter ahead of time, it needs to bake just after mixing. You can however bake the bread a day ahead of time and it will be just as delicious the second day.
Store in an airtight container at room temperature up to 3 days. For longer storage, refrigerate up to 5 days or freeze as described below.
This bread freezes wonderfully. Allow the loaf to cool completely then wrap tightly with plastic wrap and store in a freezer-safe container. Freeze up to 3 months. To thaw, place in the refrigerator or on the countertop overnight.
Craving more easy bread recipes? You might also like my Cinnamon Apple Bread, Cheddar Zucchini Bread, or this Guinness Beer Bread.
So tell me, do you love eggnog or hate it? Let me know in the comments, and please rate this recipe below if you try this delicious bread!
Print
Eggnog Bread
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 8 1x
- Category: bread
- Method: baking
- Cuisine: American
Description
Easy Eggnog Bread is a classic quick bread recipe with a fun holiday twist! This moist, flavorful bread is made with real eggnog and rum.
Ingredients
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons spiced or dark rum
- 1/3 cup sour cream
- 2 1/4 cup all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 1/2 cups eggnog
Instructions
- Preheat oven to 350 degrees.
- Spray a 9 by 5 inch bread pan with nonstick spray.
- Cream together butter and sugar for 1-2 minutes or until light, fluffy and pale yellow.
- Add eggs, vanilla extract, rum, and sour cream and mix until blended.
- In a medium bowl mix flour, baking powder, salt, cinnamon and nutmeg.
- Add half of flour mixture to bowl, mixing until just blended, then add half of eggnog and stir to combine. Repeat with remaining flour mixture and eggnog.
- Pour into the prepared pan and bake for 50 minutes or until top is golden brown and toothpick inserted in the middle comes out clean.
- Cool on a wire rack.
Notes
- As with all quick breads, measuring the flour correctly is essential to getting good results. To measure properly, loosen the flour by giving it a good stir with a spoon or whisk, then spoon the flour into a measuring cup until piled above the rim of the measuring cup. Finally, level the top of the flour with the flat side of a knife. If measuring by weight, a standard cup of flour should weigh 4.25 ounces.
Too much flour will make your bread dry and hard, too little and it will cause the bread to fall apart. - Cream butter and sugar about two minutes until light, fluffy, and pale yellow. Do not overmix.
- When adding dry ingredients, mix until just blended and you see no streaks of flour. Overmixing can cause hard, tough bread.
Nutrition
- Serving Size:
- Calories: 302
- Sugar: 22.8 g
- Sodium: 139.1 mg
- Fat: 8.6 g
- Carbohydrates: 48.5 g
- Protein: 6.8 g
- Cholesterol: 28.1 mg
Keywords: eggnog bread
This recipe was originally published in November 2016 and updated in November 2020 to improve the original recipe and add new photos.
Perfect!
★★★★★
I am allergic to any form of alcohol, what can I use as a substitute for the spiced rum?
I tried this bread today and it didn’t turn out. At the end of baking time it was not done, i baked another 10 minute, tooth pick came out clean. Cooled it 5 minutes when I looked at it, it had collapsed. I just cut it and for sure it needed another 10 minutes. I had such high hopes for this recipe, The nutmeg is still repeating. Sorry!
Oh no Sharon, that’s awful. I really love this bread, I’ve never had a problem with it collapsing-it’s a very dense bread so I’m not sure how it would collapse. Were there any ingredient substitutions you might have made? I’m trying to figure out why your result was so different than mine as I’ve made it numerous times and have always been happy with the result. ~Melissa
Thanks for your reply,I followed exactly, I did compare recipes, you did change the amount of rum and nutmeg. Maybe, I am sure I just needed to baked longer, I would reduce the nutmeg and maybe the rum.
This has not discouraged me too much I will try other of your recipes at some point. Happy weekend to you.
What is spiced rum?
Hi Cat, I use Captain Morgans-it’s the darker rum. ~Melissa
What a great idea, instead of just having it as a drinking. You make a bread out of it. I shall be making
it into mini loaves as I enjoy finding something new to bake and give as gifts during the holiday season.
This eggnog bread would be so versatile. I can see it toasted for breakfast or fat slices with fruit or berries for dessert.
ps: our family loves eggnog and its distant cousin ‘boiled custard’ . < don't get it… is there any other type of custard.?…. uncooked would be unsafe!!! just saying…
This sounds really good. I love eggnog too.