Can I freeze Holiday Eggnog Bread with the glaze on?

Technically yes, but the texture of the glaze may change. For best results, freeze the loaf unfrosted and add glaze after thawing.

How do I know when Holiday Eggnog Bread is done?

Insert a toothpick into the center—if it comes out clean or with dry crumbs, it’s ready. The top should feel firm and slightly springy.

Can I make this with homemade eggnog?

Absolutely. Just ensure your homemade version has similar fat and sugar content. If it’s thinner than store-bought, reduce the amount slightly.

What can I use instead of eggnog?

Try whole milk with an added egg yolk, pinch of nutmeg, and 1 tablespoon sugar. Or use a dairy-free nog if needed.

Can I double this recipe?

Yes. Double all ingredients and bake in two 9x5 pans. Rotate halfway through baking to ensure even results.

Holiday Eggnog Bread with Glaze for Festive Mornings

Holiday Eggnog Bread

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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

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray and set aside.
In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.
In a large bowl, combine eggs, granulated sugar, melted butter, eggnog, and vanilla extract. Mix well until smooth.
Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and tap gently to remove air bubbles.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let the bread cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
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.
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.

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