Nothing captures the spirit of the holidays quite like the rich, creamy flavor of eggnog, and this Christmas Eggnog Bread transforms that festive taste into a wonderfully moist and tender loaf. Perfectly spiced with nutmeg and a hint of rum, this quick bread is incredibly easy to make and fills your home with the most inviting holiday aromas. It’s ideal for a festive breakfast, a sweet treat with coffee, or a delightful gift for friends and family during the most wonderful time of the year.
Why I Love This Recipe
This Christmas Eggnog Bread is pure holiday magic, and it’s a recipe I look forward to baking every year! What I love most is how it perfectly captures the essence of eggnog in a wonderfully baked good. The texture is incredibly moist and tender, and the subtle sweetness from the sugar combined with the warming notes of nutmeg, vanilla, and rum extractcreates an absolutely irresistible flavor profile. It’s a simple quick bread, meaning no yeast or lengthy rising times, which makes it a fantastic, fuss-free option for busy holiday seasons. It’s truly a comforting taste of Christmas in every slice.
Ingredients
Here’s what you’ll need to create this festive Christmas Eggnog Bread:
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup melted butter (unsalted recommended)
- 1 cup eggnog
- 2 tablespoons rum flavor extract (or dark rum for a more intense flavor)
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg (freshly grated for best flavor)
Swaps and Notes
- Eggnog: Use your favorite brand of dairy eggnog. For a non-dairy version, ensure your plant-based eggnog is suitable for baking.
- Rum Flavor Extract: This gives a strong rum flavor without the alcohol. If you prefer to use actual rum, you can substitute with 2-3 tablespoons of dark rum for a more authentic, boozy flavor, adjusting other liquids slightly if needed.
- Melted Butter: Unsalted butter is recommended to control salt levels. Ensure it’s melted but not hot, which could cook the eggs.
- Nutmeg: Freshly grated nutmeg offers a superior aroma and flavor compared to pre-ground, but either works. You can increase the amount if you love a strong nutmeg flavor.
- Baking Powder: This is the primary leavening agent for a good rise and fluffy texture in this quick bread.
- Optional Add-ins: For extra texture and flavor, consider stirring in 1/2 cup of chopped pecans, walnuts, or white chocolate chips into the batter with the dry ingredients.
- Glaze (Optional): A simple glaze can be made by whisking 1 cup powdered sugar with 2-3 tablespoons of eggnog or milk until smooth, then drizzling over the cooled bread.
Instructions
Let’s get this delicious Christmas Eggnog Bread baking!
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare the Pan: Grease the bottom and sides of a 5×9-inch loaf pan thoroughly. You can also line it with parchment paper, leaving an overhang on the sides, for easier removal after baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk the 2 large eggs until lightly beaten. Add the 1 cup granulated sugar, 1/2 cup melted butter, 1 cup eggnog, 2 tablespoons rum flavor extract, and 1 teaspoon vanilla extract. Mix well with a whisk or electric mixer until all wet ingredients are smooth and thoroughly combined.
- Mix Dry Ingredients: In a separate medium-sized bowl, whisk together the 2 ¼ cups all-purpose flour, 2 tablespoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg until well combined and no lumps remain.
- Combine Batter: Gradually add the dry ingredients mixture to the wet eggnog mixture. Stir just until everything is combined and no streaks of dry flour remain. Be careful not to overmix, as overmixing can lead to a tough bread.
- Pour & Bake: Pour the batter evenly into the prepared loaf pan. Place in the preheated oven and bake for 40 to 60 minutes. Baking time can vary depending on your oven; start checking at 40 minutes. The bread is done when a toothpick inserted into the center comes out clean (or with a few moist crumbs, but no wet batter). If the top browns too quickly, you can loosely tent it with aluminum foil during the last part of baking.
- Cool: Allow the bread to cool in the pan for about 10-15 minutes. This helps it firm up and prevents it from breaking. Then, carefully transfer the loaf to a wire rack to finish cooling completely.
- Glaze (Optional): Once fully cooled, you can leave the bread as is, or prepare a simple eggnog glaze (see “Swaps and Notes” for idea) to drizzle over the top for extra festivity.
Tips for Success
- Don’t Overmix: Overmixing the batter is the most common mistake with quick breads, leading to a tough texture. Mix just until combined.
- Room Temperature Eggnog/Eggs (Optional but Recommended): While not strictly necessary, having these at room temperature can help them incorporate more smoothly into the batter.
- Properly Measured Flour: Spoon and level your flour rather than scooping directly from the bag. Too much flour can make the bread dry.
- Test for Doneness: A toothpick inserted into the center is the best test. If it comes out clean, your bread is done.
- Cool Completely: Allow the bread to cool fully before slicing for the best texture and to prevent it from crumbling.
Serving Suggestions and Pairings
This Christmas Eggnog Bread is a versatile holiday treat, perfect for various occasions:
- Breakfast or Brunch: Serve with a cup of coffee, tea, or a festive mimosa.
- Holiday Dessert: A lighter option after a big holiday meal.
- Sweet Snack: Enjoy a slice with a glass of milk or more eggnog.
- Gifting: Wrap a cooled loaf in festive cellophane and a ribbon for a thoughtful homemade gift.
- For other delightful baked goods that are perfect for breakfast or dessert, consider our This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas or These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat To Bake On Repeat.
Storage and Leftover Tips
This Eggnog Bread stays wonderfully moist, making it great for enjoying throughout the holiday season.
- Room Temperature: Store the cooled bread, tightly wrapped in plastic wrap or in an airtight container, at room temperature for up to 3-4 days.
- Refrigeration: If you prefer, or if your home is very warm, you can refrigerate the bread, tightly wrapped, for up to a week.
- Freezing: This bread freezes beautifully. Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature, or gently warm slices in the microwave or oven.
More Recipes You Will Love
If you loved the moist, comforting, and sweet nature of this holiday bread, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring joy to your kitchen:
- For another classic and comforting bake, our This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas is always a hit.
- If you’re a fan of big, comforting desserts that feed a crowd, our This Big Family Banana Pudding Is My Favorite Classic Dessert To Feed A Crowd is a must-try.
- For easy and delightful seasonal muffins, check out These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat To Bake On Repeat.
- And for another festive and fun baking project, you’ll love The Easter Cookies Everyone Will Be Talking About And Asking The Recipe For.
- Finally, for another delightful fall treat in cookie form, try These Caramel Apple Pie Cookies Are My Favorite Fall Treat In Bite-Sized Form.
Final Thoughts
This Christmas Eggnog Bread recipe is a true holiday delight – easy to make, wonderfully moist, and infused with all the festive flavors of the season. It’s the perfect addition to your holiday baking list, whether you’re making it for your family, a party, or as a thoughtful gift.
Give this recipe a try and let the delicious aromas of Christmas fill your home! What’s your favorite holiday quick bread or festive baked good? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
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