Masters of kitchen
There’s something truly magical about the smell of nutmeg and cinnamon wafting through the kitchen during the holidays. And nothing captures that festive, comforting vibe quite like a warm slice of eggnog bread. It’s soft, buttery, lightly spiced, and infused with the creamy richness of eggnog — a holiday favorite in liquid form, now reborn as your new favorite quick bread.
Eggnog itself dates back centuries, originally a luxurious drink reserved for the wealthy. It made its way into American holiday traditions in the 1700s, and now we’ve found even more delicious ways to use it. This loaf is a brilliant way to celebrate the season while using up leftover eggnog from the fridge.
Whether you’re making it for a cozy brunch, wrapping it up for neighbor gifts, or enjoying a slice with your morning coffee, this recipe brings festive cheer in every bite. Soft on the inside, golden on the outside, and finished with a (totally optional but highly recommended) eggnog glaze — it’s the kind of recipe you’ll make once and then again… and again.
Why You’ll Love This Eggnog Bread
This isn’t just another holiday quick bread — it’s your go-to treat for December mornings. Here’s why you’ll fall for it:
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Ultra-moist and tender texture that stays soft for days
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Just the right hint of holiday spice — think nutmeg, cinnamon, and that sweet eggnog aroma
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No mixer required! It’s as easy as whisk, pour, bake
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Perfect for gifting — wrap it in parchment and twine for a thoughtful homemade present
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Freezer-friendly, so you can bake ahead for busy holiday weeks
If you’ve got leftover eggnog and a craving for something sweet and seasonal, this bread is the answer.
Key Ingredients and Why They Matter
Let’s break down the pantry staples and festive additions that make this eggnog bread shine:
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Eggnog: This is the heart of the recipe. It adds creamy richness and subtle spice. For best flavor, use full-fat eggnog — it gives the bread a moist, luscious crumb.
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All-Purpose Flour: The structural base of the bread. Don’t use bread flour or your loaf may come out too dense.
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Baking Powder + Baking Soda: These work together to give the loaf its rise. The combo ensures a light, fluffy texture with a golden dome on top.
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Nutmeg + Cinnamon: These warm spices echo the flavors in the eggnog and make the bread smell like the holidays.
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Butter or Oil: Butter gives flavor; oil keeps the bread extra moist. You can even use half and half!
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Eggs: Essential for structure and richness — they help bind everything together.
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Vanilla Extract: Enhances the overall warmth of the bread.
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Optional Mix-ins: Add ½ cup white chocolate chips, dried cranberries, chopped pecans, or even a tablespoon of rum or bourbon for an extra festive twist.
Pro Tip: Don’t skimp on the spices! Even if your eggnog is pre-spiced, a touch of fresh nutmeg takes it to the next level.
How to Make Eggnog Bread – Step-by-Step Guide
You don’t need a mixer or fancy tools here — just a bowl, a whisk, and a loaf pan. Here’s the simple, step-by-step magic:
Step 1: Preheat & Prep
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment for easy removal.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the eggs, sugar, melted butter (or oil), eggnog, and vanilla extract until smooth and well combined.
Step 3: Combine Dry Ingredients
In another bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until evenly mixed.
Step 4: Bring It All Together
Slowly add the dry ingredients to the wet mixture. Gently fold with a spatula or wooden spoon — mix just until you don’t see dry flour. Don’t overmix or you’ll get a tough loaf!
Step 5: Pour & Bake
Pour the batter into your prepared pan and smooth the top. Bake for 50–60 minutes, depending on your oven.
Bold Tip: Check it at 50 minutes by inserting a toothpick in the center — it should come out with a few moist crumbs, not wet batter.
Step 6: Cool Before Slicing
Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack. Wait until it’s fully cooled before slicing — this helps keep the structure intact and the slices clean.
Optional Step: Add the Glaze
While the bread cools, mix up a quick eggnog glaze (recipe below) and drizzle it on top. Let it set for a few minutes before serving.
Eggnog Bread Glaze or No Glaze? Here’s the Deal
You don’t need a glaze… but let’s be real — it takes this loaf to bakery status.
Here’s a super simple glaze that adds a sweet, creamy layer:
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1 cup powdered sugar
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2–3 tablespoons eggnog
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Pinch of nutmeg
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Optional: ¼ tsp rum extract or vanilla
Whisk it all together until smooth and pourable. If it’s too thin, add more sugar; too thick, add a splash more eggnog.
When to glaze: Wait until the bread is fully cooled so it doesn’t melt off. You can drizzle, spread, or even pour the glaze to soak in slightly.
When to skip it: If you plan to freeze the bread or wrap it up as a gift, skip the glaze and add it later when serving.
Delicious Variations to Try
Eggnog bread is already festive, but here are some fun ways to make it your own:
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Eggnog Cranberry Bread: Stir in ½ cup dried cranberries for a sweet-tart contrast
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Chocolate Chip Eggnog Bread: White or semi-sweet chips give a melty holiday vibe
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Eggnog Muffins: Divide batter into a muffin tin (makes ~12) and bake 18–22 minutes
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Boozy Eggnog Bread: Add 1–2 tablespoons dark rum or bourbon to the wet ingredients
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Gluten-Free Option: Use a 1:1 gluten-free baking blend (with xanthan gum)
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Dairy-Free Option: Use a dairy-free eggnog and oil instead of butter
Fun Idea: Bake the batter in mini loaf pans and wrap them up for teacher gifts, neighbors, or hostess treats!
How to Serve Eggnog Bread
This cozy loaf is versatile and perfect for every part of your day:
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Serve warm with a mug of coffee, tea, or mulled cider
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Toast slices lightly and spread with butter or cream cheese
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Add a dollop of whipped cream and call it dessert
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Enjoy as part of a holiday breakfast or brunch spread
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Slice, wrap in parchment and twine, and gift it with a handwritten tag
However you serve it, eggnog bread brings instant festive vibes to the table.
Tips for the Best Eggnog Bread Every Time
To guarantee a perfect loaf every time, keep these tips in mind:
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Bring your ingredients to room temperature before mixing. Cold butter or eggnog can cause the batter to curdle slightly or bake unevenly.
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Avoid overmixing the batter once dry and wet ingredients are combined. Stir just until no dry streaks remain — overmixing leads to dense, chewy bread.
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Let the bread cool fully before slicing. This helps set the crumb and gives you neater, cleaner slices.
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Wrap it tightly in plastic wrap or foil once cooled to prevent it from drying out. It stays moist and flavorful this way for days.
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Planning to freeze it? Skip the glaze and wrap the loaf in a layer of plastic wrap followed by foil. It’ll keep for up to 3 months with great texture.
Baker’s Tip: If you’re gifting the bread, bake it the night before and glaze it the next morning for a fresh, pretty finish.
How to Store and Freeze Eggnog Bread
Eggnog bread is one of those treats that stores beautifully — even freezes like a dream. Here’s how to keep it fresh:
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Room temperature: Keep it tightly wrapped on the counter for up to 3–4 days. Avoid storing it uncovered — it’ll dry out quickly.
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Refrigerator: Want it to last longer? Store it in an airtight container for up to 7 days. Just be sure it’s fully cooled before refrigerating to prevent condensation.
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Freezing: To freeze, wrap the unglazed bread in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. Label it with the date and freeze for up to 3 months.
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Thawing: Let it thaw at room temp (still wrapped) for a few hours or overnight. This keeps it from drying out as it defrosts.
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Reheating: To refresh slices, wrap them in foil and warm in a 300°F oven for 10 minutes. Tastes bakery-fresh!
Freezing glazed bread? You can — but the texture may change. It’s best to glaze after thawing.
FAQs – People Also Ask
Let’s clear up some of the most common questions bakers ask when making eggnog bread:
Can you use store-bought eggnog in baking?
Absolutely. Most eggnog bread recipes are developed using store-bought brands. Full-fat, classic eggnog gives the richest flavor and texture.
Can you make eggnog bread without eggs?
Yes, you can use a flax egg (1 tablespoon ground flax + 3 tablespoons water, mixed and rested for 5 minutes) or an egg replacer. Keep in mind, the texture may be slightly more dense.
Can I make this in a bundt pan or muffin tin?
Totally! Just grease the pan well and adjust the baking time:
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Muffins: 18–22 minutes
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Bundt pan: 45–55 minutes
Be sure to test with a toothpick before removing from the oven.
What does eggnog do in baking?
Eggnog brings more than holiday cheer — it adds creaminess, sweetness, and rich spice flavor, while keeping the crumb moist and tender.
Can I make it gluten-free or dairy-free?
Yes! Use a 1:1 gluten-free baking blend (like Bob’s Red Mill or King Arthur) and swap the eggnog with a dairy-free version like almond or oat-based eggnog. The texture will be slightly different, but still delicious.
Troubleshooting Common Mistakes
Even the best bakers run into issues — here’s how to fix the most common eggnog bread hiccups:
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Bread turned out dense? That usually means the batter was overmixed or undermixed. Try folding gently next time.
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Soggy or undercooked center? You may have taken it out too soon. Always test with a toothpick in the center of the loaf, and watch your oven temp.
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Not rising? Double-check that your baking powder and baking soda are fresh. They lose power over time.
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Cracks on top? Totally normal — it’s part of the rustic charm of quick breads and often a sign of a good rise!
Bonus Tip: If your bread tastes bland, add a touch more cinnamon or nutmeg next time — flavors vary between brands of eggnog.
Final Thoughts – Wrap Up the Holiday Cheer
Eggnog bread is the ultimate cozy treat for winter baking — simple to make, rich in flavor, and endlessly customizable. Whether you’re baking it for your family, gifting it to friends, or freezing it for later, it’s sure to spread a little joy.
Feel free to get creative with your own mix-ins or toppings, and don’t forget to share your results online. Tag your eggnog creations with #HolidayBakes — I’d love to see how you make this festive favorite your own!
Eggnog Bread Recipe
Equipment
- 9×5 inch loaf pan
- Two mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Cooling rack
- Optional: small bowl for glaze
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup unsalted butter melted (or vegetable oil)
- 1 cup full-fat eggnog
- 1 tsp vanilla extract
- Optional: ½ cup white chocolate chips chopped nuts, or dried cranberries
Optional Eggnog Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp eggnog
- Pinch of nutmeg
- Optional: ¼ tsp rum extract or vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the eggs, sugar, melted butter (or oil), eggnog, and vanilla until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually stir dry ingredients into the wet ingredients. Mix just until no dry flour remains—do not overmix.
- Fold in any optional mix-ins, such as chocolate chips or cranberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- For the glaze: Mix powdered sugar, eggnog, and nutmeg in a small bowl. Add extract if using. Drizzle over cooled bread.
Notes
- Make ahead: Eggnog bread stays fresh for up to 3–4 days when wrapped tightly.
- Freezing: Wrap cooled, unglazed loaf in foil and freeze for up to 3 months.
- Add-ins: Feel free to add chopped pecans, dried cranberries, or white chocolate chips for extra flavor.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend.
- Dairy-Free Version: Use dairy-free eggnog and oil instead of butter.
- Mini Loaves: Divide batter into mini loaf pans and reduce baking time to 30–35 minutes. Great for gifts!