Name: Eggnog Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 large eggs; 1 cup sugar; 1/2 cup melted unsalted butter; 1 cup eggnog; 2 tablespoons rum flavor extract; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 2 tablespoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg

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This eggnog bread fills my kitchen with the most comforting aroma. It’s soft, moist, and has that creamy sweetness of eggnog with a touch of nutmeg and rum flavor. Every slice feels like a warm, cozy treat perfect for sharing with family and friends.

Why You’ll Love This Recipe

I love how easy and festive this bread is to make. It’s buttery, full of flavor, and doesn’t require a mixer. The combination of eggnog and spices gives it a rich, velvety texture, and it’s perfect for breakfast, dessert, or an afternoon snack with coffee.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 large eggs
1 cup sugar
1/2 cup melted butter (unsalted)
1 cup eggnog
2 tablespoons rum flavor extract
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

Directions

I preheat my oven to 350°F (175°C) and grease a 9×5-inch loaf pan, lining it with parchment paper for easy removal.
In a medium bowl, I whisk the eggs and sugar until smooth.
I add melted butter, eggnog, rum extract, and vanilla extract, mixing until combined.
In a separate bowl, I combine the flour, baking powder, salt, and nutmeg.
I gradually stir the dry ingredients into the wet mixture until just combined—without overmixing.
I pour the batter into the prepared pan and smooth the top.
I bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and Timing

This recipe makes about 10 slices. It takes around 10 minutes to prepare and 55–60 minutes to bake, for a total time of just over an hour.

Variations

I like to change the flavor sometimes depending on my mood:

Add ½ cup chopped pecans or walnuts for extra crunch.
Mix in ½ cup dried cranberries or raisins for a fruity touch.
Add a glaze made with powdered sugar and eggnog for a sweet finish.
Turn the batter into muffins by baking for 20–25 minutes instead.

Storage/Reheating

I keep the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, I wrap it tightly and freeze it for up to 2 months. When I want a warm slice, I reheat it in the microwave for about 15 seconds.

FAQs

Can I use real rum instead of rum extract?

Yes, I sometimes replace the rum extract with 1–2 tablespoons of real rum for a stronger flavor.

Can I make this bread ahead of time?

Yes, I often bake it the day before serving. It tastes even better after resting overnight.

Can I use light or low-fat eggnog?

I prefer using full-fat eggnog for a richer taste, but light versions also work well.

What can I use instead of eggnog?

I mix whole milk with a pinch of nutmeg and a little vanilla extract as a substitute.

How do I keep the bread from sticking to the pan?

I always grease the pan generously and line it with parchment paper to make sure the loaf comes out easily.

Conclusion

This eggnog bread is simple, flavorful, and perfect for any occasion. I love serving it warm with coffee or tea, and it always disappears quickly. Its soft texture and creamy flavor make it a delightful homemade treat that brings comfort in every bite.