Can I use real rum instead of rum extract in eggnog bread?

Yes, substitute an equal amount (½ tsp) of dark rum for the extract. The alcohol will cook off during baking, leaving behind that warm, spiced flavor.

How do I know when eggnog bread is done baking?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs—no wet batter. The top should feel firm and spring back when pressed.

Can I freeze eggnog bread with the glaze?

It’s better to freeze the loaf unglazed. Wrap tightly, freeze up to 3 months, thaw overnight, and then add glaze before serving.

How long does eggnog bread last at room temperature?

Stored properly in an airtight container, your eggnog bread will stay fresh for 2 to 3 days. It actually tastes better on Day 2.

Can I make this recipe into muffins?

Yes—bake in lined muffin tins at 350°F (177°C) for 18–22 minutes. You should get about 10–12 muffins.

Eggnog Bread with Glaze – Moist Holiday Loaf Recipe

Eggnog Bread

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This easy eggnog bread is a festive quick bread flavored with seasonal spices and finished with a sweet eggnog glaze. It’s moist, warmly spiced, and perfect for holiday breakfasts, desserts, or gifting.

Author: Elena
Prep Time: 15 minutes
Cook Time: 70 minutes
Total Time: 85 minutes
Yield: 1 loaf
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup eggnog
1/2 cup vegetable or canola oil
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1 cup powdered sugar (for glaze)
3 tablespoons eggnog (for glaze)
1/2 teaspoon vanilla extract (for glaze)
1/4 teaspoon rum extract (for glaze)
1/8 teaspoon ground nutmeg (for glaze)

Instructions

Preheat oven to 350°F. Spray an 8½ x 4½-inch loaf pan with cooking spray and set aside.
In a large bowl, whisk together flour, sugar, salt, baking powder, cinnamon, and nutmeg.
In a separate medium bowl, combine eggnog, oil, eggs, vanilla extract, and rum extract.
Slowly add the wet ingredients to the dry ingredients and stir until combined.
Pour the batter into the prepared loaf pan and tap to settle.
Bake for 70 minutes, or until a toothpick inserted comes out clean.
Cool in pan for 15 minutes, then loosen edges with a knife and remove loaf to a wire rack to cool completely.
While the bread cools, whisk together powdered sugar, eggnog, vanilla extract, rum extract, and nutmeg in a small bowl to make the glaze.
Drizzle glaze over the cooled loaf and allow it to set before slicing.

Notes

If the top is browning too quickly during baking, tent with foil and continue baking until done.
The bread can be made a day ahead; flavor improves after resting.
Lactose-free or plant-based eggnog works well as a substitute.
Store at room temperature for 2–3 days or refrigerate up to 5 days.
Freeze unglazed loaf for up to 3 months; glaze after thawing.

Find it online: https://www.recipebyelena.com/eggnog-bread/