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The subtle taste of eggnog in this quick bread is amplified with the ooey-gooey eggnog glaze that is drizzled on top. It’s the perfect simple and easy holiday treat!
Quick bread is the best because (like in the name) it’s quick to make! And equally delicious. Try these other quick bread recipes like banana, strawberry banana, and blueberry zucchini bread.
Eggnog Quick Bread
Eggnog. Do you love it or hate it? I used to hate eggnog. It was just so thick and didn’t appeal to me. But then I made these eggnog cookies a few years ago and loved them! They became my favorite cookie on the blog. My son is obsessed with eggnog and looks for it every year at the grocery store. So over the last couple of years, I have learned to love eggnog. Especially when you bake with it. It can turn an eggnog hater into a lover like me!
This eggnog quick bread recipe though… PERFECTION! You will not find a better recipe for eggnog bread out there. I guarantee it. I was blown away by how amazing it baked and how moist and perfect it was. But the best part is that it is so easy to throw together. Quick bread is so fast to make! It took me a total of maybe 5 minutes to mix it into the bowl and get it in the oven. Drizzle the top of it with some eggnog glaze and you’ve got yourself a new holiday recipe that you will come back to again and again.
Ingredients You Need to Make Eggnog Quick Bread (With an Eggnog Glaze)
Not only is this so fast to put together but the ingredients that you need are so simple! See the recipe card at the bottom of the post for all of the measurements.
- Eggs: I like to set my refrigerated ingredients out before I bake with them so that they come to room temperature. These eggs will mix in so well and create a smoother batter if you do!
- Sugar: This adds sweetness to the bread.
- Eggnog: You can use this homemade eggnog or store bought. Whichever you prefer!
- Margarine: This will be melted up and mixed into the batter.
- Rum extract: The rum extract gives this bread that classic, sweet eggnog flavoring.
- Vanilla: I like to use vanilla because it enhances all of the other sweet flavors.
- Flour: All purpose flours works great in this recipe!
- Baking powder: When you use baking powder in breads, it helps it to rise and keeps it soft and moist.
- Nutmeg and Cinnamon: These two spices bring in that holiday flavor!
Eggnog Glaze
- Powdered sugar: This is used instead of granulated sugar becase it dissolves easily and creates a smooth texture.
- Eggnog: When you use eggnog, it not only gives the glaze a flavor but it also binds together the sugar. Use more or less depending on how thick or thin you want the glaze to be on the eggnog quick bread.
Variations
You can easily change up this eggnog quick bread by adding in other mix-ins and toppings! I have listed some ideas for you but get creative with this and put in things that you love!
- Chocolate chips: Milk chocolate, semi sweet or mini chocolate chips can be sprinkled on top, added into the batter or both!
- Dried fruit: Apricots, blueberries or seasonal cranberries go perfectly with this flavor.
- Nuts: Some people just love having a little bit of a crunch in their baked goods! Try adding in almonds, walnuts or pecans to the top or into the batter.
- Sprinkles: My kids love it when I add sprinkles to just about anything. I like to make this festive by putting some in the batter and on top of the eggnog glaze.
How to Store Eggnog Quick Bread
This bread freezes up so nicely! If you are planning on freezing this then do it BEFORE you put on the glaze. Make that fresh when you plan on serving it.
- Entire loaf: Once the bread has cooled then wrap is a few times in some plastic wrap. I like to take an extra step and add a layer of foil on top of that. Put it in the freezer in a ziplock bag that is labeled with the date. It will last about 3-4 months. When you are ready to eat it then thaw it in the fridge or at room temperature. Make up some glaze and add it to the top!
- Sliced: If you have already sliced this up then you don’t want it to dry out! Once the bread is cool to the touch then individually wrap each slice with plastic wrap. Place each slice in a ziplock bag and lay flat in the freezer. When you are ready to eat it then you can take it out one slice at a time!
- Storing it on the counter: Once it has cooled then store the bread in an airtight container and keep it in your pantry or on the counter. Don’t store it in your fridge because it will dry out. It will last on your counter for 4-5 days. Add the glaze on top when you are ready to eat it!
More Delicious Recipes with Eggnog
If you’ve become an eggnog lover like I have then you will appreciate some more recipes that use delicious eggnog! Tis the season for it so get them all in while you can. I especially love having these recipes on hand for holiday parties. They are all different so you can try them all!
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Eggnog Quick Bread with an Eggnog Glaze
Ingredients
- 2 large eggs
- 1 cup sugar
- 1 cup homemade eggnog or store-bought dairy eggnog
- 1/2 cup margarine melted
- 2 teaspoons rum extract
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
Eggnog Glaze:
- 1 cup powdered sugar
- 2-3 Tablespoons eggnog depending on how thick, thin you want the glaze
Instructions
- In a large mixing bowl add eggs and beat. Next add sugar, eggnog, melted margarine, rum extract, and vanilla. Mix until combined.
- Add flour, baking powder, nutmeg, and cinnamon. Stir until moist.
- Pour into a greased loaf pan. Bake at 350 degrees for 45-50 minutes until lightly brown and a toothpick comes out clean. Let cool for about 10 minutes and remove from pan.
Eggnog Glaze
- Whisk together the powdered sugar and 2 tablespoons eggnog. Add additional eggnog if you want the glaze to be thinner. Pour the glaze over the top of the bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mine came out a little dry but had delicious taste. What could I have done wrong?
It could be several things. Overmixing is always a reason that bread can turn out dry! Or maybe you need to add some additional liquid (or a little less flour) to the bread. I’m glad it turned out delicious, though!
Baked in 9×5 loaf pan 55mins. Looked golden brown on top, let cool and when I cut in it was completely raw in the center 🙁 Oven up to temp and working correctly. This definitely needs longer in the oven, minimum 60mins for a standard loaf.