Holiday Eggnog Bread with Glaze for Festive Mornings

I made this Holiday Eggnog Bread on a whim one cold December morning, mostly because we had a half-full carton of eggnog in the fridge and a quiet stretch between meals. I wasn’t expecting much—just something warm and lightly sweet to go with coffee. But as it baked, the kitchen filled with a nostalgic mix of nutmeg and vanilla, and I realized this loaf wasn’t just a clever way to use leftovers—it was a new tradition.

This isn’t your average quick bread. It’s soft without being spongy, sweet but not cloying, and wrapped in the kind of spice-forward aroma that makes you want to share it with someone. Whether you’re an eggnog lover or just eggnog-curious, this recipe brings seasonal flavor to life in a way that’s easy, memorable, and gift-worthy.

Recipe Overview & Why You’ll Love This Holiday Eggnog Bread

This Holiday Eggnog Bread hits all the marks for a festive baked good: warm spice, rich flavor, minimal effort. You don’t need a mixer, proofing time, or fancy techniques. Just one bowl for wet, one for dry, and a loaf pan.

What sets it apart is its texture—tender and moist, with just enough structure to hold a generous pour of glaze. The eggnog adds richness, while nutmeg keeps it firmly rooted in holiday flavor. It’s perfect for brunch, dessert, or slicing up for edible gifts. And the best part? Even those who swear they “don’t like eggnog” tend to go back for seconds.

Ingredients & Substitutions

You’ll only need a few basics for this Holiday Eggnog Bread, but there’s room to flex depending on dietary needs or what you have on hand.

Wet Ingredients

• 2 large eggs, beaten
• ¾ cup (150g) granulated sugar
• 1 cup (240ml) prepared eggnog
• ½ cup (113g) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

Dry Ingredients

• 2¼ cups (281g) all-purpose flour
• 2 teaspoons baking powder
• 2¼ teaspoons ground nutmeg
• ½ teaspoon salt

Glaze

• 1 cup (120g) powdered sugar, sifted
• 2 tablespoons eggnog
• Dash of nutmeg (plus more for garnish)

Substitutions & Sourcing Tips

• Dairy-Free: Use a non-dairy eggnog (almond, oat, or soy) and plant-based butter.
• Gluten-Free: A 1:1 gluten-free flour blend with xanthan gum will work well.
• Reduced Sugar: Swap in coconut sugar or monk fruit for a less refined sweetness.
• Eggnog Hack: No eggnog? Use whole milk with an extra egg yolk, sweetened with maple syrup and a pinch of nutmeg.

Equipment You’ll Need

To make this Holiday Eggnog Bread, you don’t need anything fancy—just the usual baking basics.

• 9×5-inch loaf pan (or 3 mini pans for smaller loaves)
• 2 mixing bowls (medium and large)
• Whisk
• Spatula or mixing spoon
• Measuring cups and spoons
• Cooling rack
• Small bowl for glaze

Optional but helpful:

• Sifter (for icing sugar)
• Parchment paper (for easy removal)

Step-by-Step Instructions

Making Holiday Eggnog Bread is a smooth process from start to finish. Here’s how to get it right the first time.

Step 1 – Prep Your Oven & Pan

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray. For easier removal, line the bottom with parchment paper.

Step 2 – Mix Dry Ingredients

In a medium bowl, whisk together:

• 2¼ cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2¼ teaspoons ground nutmeg

Set aside.

Step 3 – Combine Wet Ingredients

In a large bowl, whisk:

• 2 beaten eggs
• ¾ cup sugar
• 1 cup eggnog
• ½ cup melted butter
• 1 teaspoon vanilla

Stir until well combined and smooth.

Step 4 – Bring It All Together

Add dry ingredients to wet in batches, stirring gently until no dry flour remains. Don’t overmix—just fold until combined.

Step 5 – Bake

Pour batter into the prepared loaf pan. Tap the pan on the counter to level the surface and release air bubbles.

Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil around the 30-minute mark.

Step 6 – Cool & Glaze

Let the bread rest in the pan for 5 minutes. Turn out onto a cooling rack.

Once fully cooled, whisk together:

• 1 cup powdered sugar
• 2 tablespoons eggnog
• Dash of nutmeg

Drizzle over the bread and garnish with extra nutmeg if desired.

Why This Recipe Works

There’s science behind why this Holiday Eggnog Bread comes out soft and flavorful every time.

• Eggnog’s richness adds fat and sugar, creating moisture and flavor.
• Melted butter gives a tender crumb and richer mouthfeel without making the bread greasy.
• Nutmeg pairs with eggnog’s custard base to enhance seasonal flavor.
• Baking powder ensures a quick, even rise—no waiting or yeast required.
• No overmixing keeps the bread soft. Stir just until the flour disappears.

Pro Tips & Variations

Want to personalize your Holiday Eggnog Bread? Here are ways to make it yours.

• Use browned butter for deeper, nuttier flavor.
• Fold in extras like chopped pecans, dried cranberries, or white chocolate chips.
• Add citrus zest (orange or lemon) for brightness.
• Make mini loaves for gifting—bake 3–4 smaller pans for 30–35 minutes.
• Spiked glaze: Add 1 teaspoon of bourbon or dark rum to the icing for a grown-up finish.

Make-Ahead, Storage & Freezing

This Holiday Eggnog Bread is even better the next day, making it perfect for prepping ahead.

• Room Temp: Store wrapped in foil or an airtight container for up to 3 days.
• Fridge: Keeps 5–6 days chilled. Reheat slices briefly in the microwave.
• Freezer: Wrap unfrosted bread tightly in plastic + foil. Freeze up to 3 months. Thaw overnight and glaze fresh before serving.

Serving Suggestions & Pairings

Serve this Holiday Eggnog Bread warm or room temp. Here’s how to elevate the experience:

• Top with whipped cream cheese or cinnamon butter.
• Serve with strong coffee, chai, or spiced cider.
• Pair with eggs and fruit for a full holiday brunch spread.
• Slice thinly and serve with a scoop of vanilla ice cream for dessert.

Dietary Notes & Allergen Considerations

This Holiday Eggnog Bread contains dairy, eggs, and gluten, but it can be adapted.

• Dairy-Free: Use plant-based eggnog and butter alternatives.
• Egg-Free: Use a commercial egg replacer or flax eggs.
• Gluten-Free: Use a cup-for-cup gluten-free baking blend.
• Nut-Free: Recipe is naturally nut-free unless add-ins are used.

Always check labels, especially on eggnog, which can contain unexpected allergens.

Troubleshooting & Common Mistakes

Avoid these pitfalls to make sure your Holiday Eggnog Bread bakes up just right.

• Bread sinks in the middle? Likely underbaked. Extend time in 5-minute intervals until firm.
• Dense texture? You may have overmixed. Stir gently and only until combined.
• Dry crumb? Check your measuring technique—scoop and level flour, and don’t overbake.
• Glaze won’t stick? Bread may be too warm. Let it cool completely before icing.
• Top browning too fast? Tent with foil midway through baking.

Nutritional Information (Per Serving – Estimated)

• Serving Size: 1 slice (1/16th of loaf)
• Calories: 206 kcal
• Sugar: 18g
• Sodium: 147mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 49mg

Estimates based on standard ingredients; actual values may vary depending on eggnog brand and optional add-ins.

FAQs

Conclusion

Whether you’re drowning in leftover eggnog or just looking for a simple way to bring warmth to your winter mornings, Holiday Eggnog Bread is the kind of recipe that feels like a gift. It’s easy enough to whip up last-minute, yet impressive enough to share at holiday gatherings.

Make it once, and it may just become your signature December bake. And if you do, don’t forget to stash a slice for yourself—this is one loaf that disappears fast.

More Relevant Recipes

• Christmas Eggnog Bread: A festive twist on traditional quick breads, this loaf features the creamy richness of eggnog and warm spices. It’s ideal for holiday mornings or cozy evening treats, offering a flavor profile that complements the original Holiday Eggnog Bread perfectly.
• Eggnog Pound Cake: Dense yet buttery, this holiday pound cake showcases eggnog as the star ingredient. The texture and flavor carry similar comforting, nostalgic notes, making it an excellent companion recipe to eggnog-based holiday breads.
• Cranberry Eggnog Bread: This variation combines the tangy brightness of cranberries with the creamy sweetness of eggnog for a delightful contrast in both flavor and texture. It’s a great option for those looking to elevate a classic eggnog loaf with festive fruitiness.

Holiday Eggnog Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and flavorful holiday quick bread made with rich eggnog, warm nutmeg, and a sweet glaze. Perfect for gifting or enjoying as a festive breakfast or dessert.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 1 loaf (16 servings)
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 large eggs, beaten
• 3/4 cup granulated sugar
• 1 cup prepared eggnog
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 1/4 teaspoons ground nutmeg
• 1/2 teaspoon salt
• 1 cup powdered sugar, sifted (for icing)
• 2 tablespoons prepared eggnog (for icing)
• Dash of nutmeg (for icing)
• Additional nutmeg for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray and set aside.
2. In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.
3. In a large bowl, combine eggs, granulated sugar, melted butter, eggnog, and vanilla extract. Mix well until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and tap gently to remove air bubbles.
6. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
7. Remove from oven and let the bread cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
8. In a small bowl, mix powdered sugar with eggnog one tablespoon at a time until desired glaze consistency is reached. Stir in a dash of nutmeg.
9. Drizzle glaze over the cooled bread and sprinkle with additional nutmeg if desired.

Notes

• For mini loaves, divide batter evenly and bake for 35 minutes, checking doneness with a toothpick.
• Store bread tightly wrapped at room temperature for up to 3 days or freeze without glaze for up to 3 months.
• For a dairy-free version, substitute eggnog and butter with plant-based alternatives.
• Glaze only after bread is fully cooled to prevent it from melting off.