Eggnog Bread with Rum Glaze

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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.

Eggnog Bread with Rum Glaze

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.

Eggnog Bread Ingredients

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.

Holding a slice of Eggnog Bread

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.

  1. 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.
  2. 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.
  3. Make the glaze. Simply whisk together the ingredients and pour it over the bread while it’s still a little warm.
Batter in Mini Loaf Pan

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.

Eggnog Bread
5 from 38 votes

Eggnog Bread with Rum Glaze

Eggnog Bread with Rum Glaze is a tasty holiday recipe you can have for breakfast or a sweet treat. This goes really well with a warm mug of coffee or hot cocoa.
Servings: 9
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes


Bread Ingredients:

Glaze Ingredients:


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.

Last Step:

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Serving: 9g | Calories: 400kcal | Carbohydrates: 64g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 181mg | Potassium: 234mg | Fiber: 1g | Sugar: 39g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg


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24 comments on “Eggnog Bread with Rum Glaze”

  1. 5 stars
    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?

    1. 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.

    1. Hi Kathy. You can use regular rum. With the nutmeg and cinnamon in the recipe it will not be lacking any of that flavor.

  2. 5 stars
    Really good. Try it as written the first time then consider additions or mods. Recipe as is will fill a 5x7x2” pan easily.

  3. Avatar photo
    Lurleen McLaughlin

    I made this last year and it got praise from everyone. Now it’s on the holiday baking list. Thank you.

    1. Since You have made this Bread before, would You split the batter between 2- 8″×4″ pans, or just 1- 9″×5″ pan??

  4. Can this bread be frozen and still be moist? And if so, can the glaze be frozen or should we let the bread thaw and glaze then?

    1. Hi Tammie. This bread does freeze well and should retain it’s moisture. You can freeze already glazed, but for best results let thaw and then glaze.

  5. Can I use rum extract in place of the spiced rum? If so how much would it be for the exchange? Sounds delicious

    1. Hi Debbie. Yes you can use rum extract. I would follow the instructions on the extract for substitutions but approx. 2 teaspoons of rum extract for 1 tablespoon of dark rum, or 1 tablespoon of rum extract for 5 tablespoons of light rum.

  6. 5 stars
    This is just delicious. I made one big loaf…and the one problem was that it didn’t get done in the time stated. (I have a new stove and I use an oven thermometer for accuracy). It took maybe 65 minutes to be done…and not be liquid when I used a cake tester. I’ll try 2 smaller pans next time. And there will be a next time! I also used Sailor Jerry’s Spice Rum as I think it’s superior to “The Captain”. Lots of smooth flavor. This was very popular with work friends!

    1. Thank you for your comment! I’m at 60 minutes of baking now and couldn’t understand why it’s still so wet in the center. Hopefully it won’t take much longer. The batter is very tasty….hoping it gets properly cooked through. .

  7. 5 stars
    Made this breads couple of days ago. It is a delicious moist bread. Very good flavor! I plan on making this again, and soon.