The Very Best Eggnog Bread With Rum Glaze. Original Recipe.

I perfected an Eggnog Quick Bread Recipe topped with a rum glaze and a clever pantry twist that might surprise you.

I always thought eggnog belonged only in mugs, until I tried reimagining it in loaf form. This Eggnog Quick Bread Recipe turned out weirdly irresistible, with eggnog and a hit of nutmeg working like a small holiday mystery, the crumb turning tender in ways I didn’t expect.

The rum glaze nods to grown-up flavors but won’t steal the show, it just makes each slice sing. If you like Dessert Bread that surprises you, this loaf demands a second opinion from anyone who says seasonal treats are predictable.

I messed up a batch once and still loved it, you’ll see why.

Ingredients

• All purpose flour, gives structure, mostly carbs and very little fiber or protein
• Unsalted butter, adds richness and fat, high calories, gives tender crumb
• Eggs, provide protein and moisture, help bind and leaven a bit
• Eggnog, makes it creamy and sweet, has sugar dairy and extra calories
• Sour cream or yogurt, adds tang and moisture, a bit of protein and fat
• Powdered sugar, super fine sugar for glaze, pure carbs and very sweet
• Dark rum, gives boozy warmth and flavor, no significant nutrients, use sparingly
• Spices like nutmeg and cinnamon, add aroma and warmth, almost no calories

Ingredient Quantities

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup eggnog
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or plain yogurt
• 1 1/2 cups powdered sugar
• 2 to 3 tablespoons dark rum
• 1 to 2 tablespoons eggnog or milk
• Pinch ground nutmeg for garnish

How to Make this

1. Preheat your oven to 350 F and grease a 9 by 5 inch loaf pan or line it with parchment, set aside.

2. In a medium bowl whisk together 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground nutmeg and 1/2 teaspoon ground cinnamon, set dry mix aside.

3. In a large bowl cream 1/2 cup unsalted butter, softened, with 1 cup granulated sugar until light and kinda fluffy, about 2 to 3 minutes, scrape the bowl down.

4. Beat in 2 large eggs one at a time then stir in 1 teaspoon vanilla extract, don’t overbeat though.

5. Add the dry mix and 1 cup eggnog to the butter mixture alternately, beginning and ending with the dry mix, mixing just until combined, then fold in 1/2 cup sour cream or plain yogurt until batter is smooth.

6. Pour batter into the prepared pan, smooth the top and bake at 350 F for about 50 to 60 minutes or until a toothpick comes out with a few moist crumbs, if the top browns too fast tent with foil after 30 to 35 minutes.

7. Let the loaf cool in the pan 10 minutes then transfer to a wire rack to cool completely while you make the glaze.

8. For the rum glaze whisk together 1 1/2 cups powdered sugar, 2 to 3 tablespoons dark rum and 1 to 2 tablespoons eggnog or milk until smooth and pourable, add more liquid if too thick or more sugar if too thin, taste and add more rum if you want it boozier.

9. Poke the cooled loaf with a toothpick or skewer, pour or brush the glaze over the top letting it drip down the sides, sprinkle a pinch of ground nutmeg on top for garnish and let the glaze set about 15 minutes before slicing.

10. Store the bread in an airtight container up to 3 days at room temp or refrigerate if you like it chilled, bring back to room temperature before serving for best flavor.

Equipment Needed

1. 9 by 5 inch loaf pan (greased or parchment-lined)
2. Oven (set to 350 F)
3. One medium and one large mixing bowl
4. Electric hand mixer or a sturdy whisk
5. Measuring cups and measuring spoons
6. Rubber spatula and a wooden spoon
7. Wire cooling rack and toothpick or skewer
8. Small bowl and whisk for glaze, plus a pastry brush or spoon and a sheet of foil for tenting

FAQ

The Very Best Eggnog Bread With Rum Glaze. Original Recipe. Substitutions and Variations

• All purpose flour: swap for a cup for cup gluten free all purpose blend (make sure it has xanthan gum), or use whole wheat pastry flour for a nuttier, slightly denser loaf, or try cake flour for a lighter crumb (same volume, just expect a softer texture).
• Unsalted butter, softened: use solid coconut oil 1:1, vegan stick butter 1:1, or a neutral vegetable oil (use about 3/4 the butter volume when swapping to oil).
• Eggnog: replace with whole milk plus 2 tbsp heavy cream per cup for similar richness, or use half and half, or full fat coconut milk plus a pinch of nutmeg for a dairy free option; note if you use buttermilk it will add tang and react with the baking soda.
• Dark rum (glaze): swap for bourbon or brandy in equal measure, use spiced rum for more warmth, or use a little rum extract for flavor (very small amount), or just use extra eggnog or milk if you want no alcohol.

Pro Tips

1) Let ingredients come to room temp. Cold butter or eggs makes the batter seize up and you’ll end up with a dense loaf, not a light one. If you’re short on time, cut the butter into small pieces so it warms faster, or sit the eggs in warm water for 5 minutes.

2) Don’t overmix once you add the flour. Stir until you barely see the dry streaks gone, otherwise the crumb gets tough. There might be a few small lumps and thats fine, they usually bake out.

3) For an even bake and no burnt top, tent foil if the top is getting too dark, and rotate the pan halfway through if your oven has hot spots. If the center seems a little underdone but the toothpick has moist crumbs, let it cool in the pan for a bit longer before forcing it out.

4) Make the glaze a little thinner than you think you need so it soaks into the loaf and flavors it, then let it set before slicing. If you want a stronger rum flavor brush a thin layer of rum-sugar syrup on the cooled loaf first, that way the boozy taste is more even and not just on top.