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This Christmas, use your favorite holiday drink to make this yummy treat. Eggnog Bread with Rum Glaze is a tasty recipe you can enjoy for breakfast or as a sweet treat. It goes so well with a warm mug of coffee or hot cocoa on a cold winter day.
If you love Eggnog, this is definitely for you. But even if you aren’t a huge fan of drinking a big mug of eggnog, I think you’ll really enjoy the flavor of it in this bread and in other things like, Eggnog Cookies, Eggnog Pancakes and Eggnog Fudge. Give it a try! There are so many fun ways to use this delicious drink.
Moist, Soft Eggnog Bread Recipe
The bread alone is so delicious but when you add the vanilla rum glaze on top it’s even better. It’s just enough eggnog flavor to enjoy but isn’t overwhelming at all. You can make this as one big loaf or smaller mini-loaves. I like making minis and sharing with friends and family, packaged up with a red ribbon.
What You Will Need
Here is the list of what you’ll need to make this bread recipe. Most of the items are basic pantry staples you’ve probably got. Below in the recipe box you’ll find the full recipe amounts and instructions.
- Eggs: Large size.
- Eggnog: Use whichever is your favorite, just make sure you use a full fat version.
- Rum: We used Captain Morgan.
- Sugar: Granulated, white sugar.
- Vanilla: Pure vanilla if you’ve got it (much better than imitation!)
- Butter: For baking we prefer real butter, not vegetable oil spread.
- Flour: All-purpose.
- Vanilla pudding mix: This adds great flavor to the bread.
- Baking powder and Salt: Bread staples!
- Nutmeg and Cinnamon: These two spices go so perfect with the eggnog and rum.
Yes, there is Spiced Rum in this recipe, but it is only two teaspoons. If you are sharing this with the kids and would like to omit this part that’s totally fine. It just adds a bit of spiced flavor.
How To Make Eggnog Bread with Rum Glaze
Making this bread is actually pretty easy to do! Mix wet and dry ingredients separately, combine, then bake. I think once you see how simple it is, you’ll be making it all fall and witner.
- Mix the batter. Start by mixing together the wet ingredients; eggs, rum, eggnog, vanilla and the sugar. In a different bowl, stir the dry ingredients; flour, salt, baking powder, spices and pudding. Slowly add the dry ingredients into the wet and mix well.
- Bake the bread. Pour the batter into a sprayed baking dish and cook for about 45 minutes or until it’s full baked. Let it cool before removing it from the pan.
- Make the glaze. Simply whisk together the ingredients and pour it over the bread while it’s still a little warm.
How To Store Your Eggnog Bread
Keep this stored right at room temperature in an airtight container for up to two or three days. You can simply cover it with plastic wrap or set it in a covered cake stand.
Add as Google Trusted SourceEggnog Bread with Rum Glaze
Ingredients
Bread Ingredients:
- 2 large eggs
- 1 1/2 cups full-fat eggnog
- 2 teaspoons spiced rum
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup salted butter, softened
- 2 1/4 cup all-purpose flour
- 1 3.4 oz. box instant French vanilla pudding mix
- 2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Glaze Ingredients:
- 1 cup powdered sugar, sifted
- 2 teaspoon full-fat eggnog
- 2 tablespoon spiced rum
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Instructions
Bread Directions:
- Preheat oven to 350 degrees and spray your 9 x 5 inch bread pan or mini loaf pans with baking spray.
- In the bowl of a stand mixer, combine eggs, eggnog, spiced rum, granulated sugar, vanilla extract. and softened butter and beat until combined.
- In a medium bowl, combine flour, French vanilla pudding mix, baking powder, salt, nutmeg, and cinnamon and whisk until combined.
- Gradually pour the dry ingredients into the stand mixer on low speed and mix just until combined.
- Pour batter into the prepared bread pan and bake for 45-55 minutes for mini loafs or 65-70 minutes for a 9×5 loaf, or until a toothpick inserted into the center of the bread comes out clean.
- Allow bread to cool.
Rum Glaze Directions:
- Whisk together all glaze ingredients until smooth.
- Drizzle over the bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious, but needs to be made in 2 – 9×5 loaf pans or 8×4 for sure
Thanks Diana!
My second post about this yummy nog cake. This time I’m using Bob’s Red Mill “1 to 1 Baking Flour” that is GLUTEN FREE. I cook for church and have several gluten free requests. I’ve been experimenting with this terrific flour and my recent “experimental” baked good have come out wonderfully. This recipe should be no exception.
Thanks for that GF tip Pinky!
can I substitute regular vanilla instant pudding for the french vanilla
Hi Marie. Yes that will work just fine.
We live in a country where we make our own eggnog, and we don’t have vanilla pudding mix, so what do you recommend to substitute the pudding mix with?
Hi Michelle. I believe you could omit the pudding in this recipe and have it turn out fine. You could also make your own using dry milk powder, cornstarch, sugar, and vanilla.
I only have regular rum. What can I add to make it a spiced rum?
Hi Kathy. You can use regular rum. With the nutmeg and cinnamon in the recipe it will not be lacking any of that flavor.
Really good. Try it as written the first time then consider additions or mods. Recipe as is will fill a 5x7x2” pan easily.
Thank you!
I made this last year and it got praise from everyone. Now it’s on the holiday baking list. Thank you.
Since You have made this Bread before, would You split the batter between 2- 8″×4″ pans, or just 1- 9″×5″ pan??
Hi D.K. I would opt on the 2 8×4 pans. The mini loafs do great as well.