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Glazed Eggnog Bread

Irresistible Glazed Eggnog Bread for Your Holiday Table

This Fluffy Glazed Eggnog Bread combines festive flavors of eggnog with a rich, sweet glaze, making it a delightful addition to any holiday table.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Sugar can be substituted with brown sugar
  • 1 cup Eggnog or non-dairy eggnog for dairy-free
  • 2 large Eggs (beaten) can use flax eggs for vegan
  • 1/2 cup Butter (melted) or vegetable oil for dairy-free
  • 1 teaspoon Nutmeg may replace with cinnamon for a different flavor
  • 1 teaspoon Rum extract can be omitted for alcohol-free
  • 1 teaspoon Vanilla extract can be replaced with maple extract
  • 1 cup Instant vanilla pudding mix can be omitted for lighter bread
For the Glaze
  • 1 cup Powdered sugar or granulated sugar for a crunchier alternative
  • Eggnog (for glaze) use the same as for bread, or milk

Equipment

  • Loaf Pan
  • mixing bowls
  • whisk
  • spatula
  • sifter

Method
 

Step-by-Step Instructions for Glazed Eggnog Bread
  1. Preheat your oven to 350°F (175°C) and coat a standard loaf pan with baking spray.
  2. In a large mixing bowl, sift together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of nutmeg. Set aside.
  3. In a separate bowl, beat 2 eggs, then add 1 cup of sugar, 1 cup of eggnog, and 1/2 cup of melted butter, along with 1 teaspoon each of rum extract and vanilla extract. Mix until smooth.
  4. Gently add the dry ingredient mixture to the wet ingredients, mixing until just combined.
  5. Incorporate 1 cup of instant vanilla pudding mix into the batter until smooth.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
  8. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack.
  9. Whisk together 1 cup of powdered sugar and a few tablespoons of eggnog until drizzle consistency is reached.
  10. Drizzle the glaze over the cooled bread and allow it to set before slicing.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 60mgIron: 1mg

Notes

Store Glazed Eggnog Bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5-7 days. For longer storage, freeze slices wrapped tightly.

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