Best Christmas Eggnog Bread With Rum Glaze — Decadent Holiday Loaf

Egg Nog Quick Bread Recipes are the secret to turning your kitchen into a holiday hug — and this Eggnog Bread With Rum Glaze delivers every single time.

Hey there, holiday lovers! If you’re craving something warm, spiced, and slightly boozy to serve at brunch, for hostess gifts, or simply to demolish with your morning coffee, you’ve come to the right place. This Eggnog Quick Bread is quick-ish (honest), festive, and the glaze? Pure kitchen wizardry.

Brief introduction to the recipe

This loaf blends classic holiday spices with rich Christmas Eggnog and a splash of rum in both the batter and the drizzle. It’s soft, tender, and studded with the seasonal flavors we all obsess over in December. Think: cozy crumbs, a subtle boozy note, and a glossy rum glaze that sets this apart from every other loaf on the table.

Why you’ll love this recipe

• It’s approachable: no complicated techniques, and you don’t need a stand mixer (though feel free to bring it if you want).
• It tastes like Christmas in slice form — Eggnog Dessert vibes without the mess of cocktails.
• It’s flexible: make mini loaves for neighbors or a full-sized loaf for a crowd.
• It pairs brilliantly with coffee, cream cheese, or a cheeky extra drizzle of rum. Who doesn’t love an edible warm hug?

The story behind the recipe

I first made this after a holiday potluck where someone brought a rum-soaked cake that stole the show. I wanted that warm, spiced buzz in an easy loaf form — something that screams “Christmas Bread” but bakes in under an hour. I swapped in instant vanilla pudding for moisture and a tender crumb (yes, seriously), and the rum glaze? Let’s just say I started getting “recipe, please” texts faster than I could freeze slices for guests.

Ingredients breakdown (with short blurbs)

• 1 cup regular sugar — balances the spices and makes the crust lightly caramelized.
• 2.5 tsp rum (or bourbon for deeper flavor) — adds warmth and aroma; use a decent bottle (not your cheap stuff).
• 1 tsp vanilla extract — rounding out the flavor profile.
• 2.25 cups all-purpose flour (I use King Arthur all-purpose) — structure for the loaf.
• 0.5 tsp salt — amplifies flavor; don’t skip.
• 2 large eggs (room temperature) — emulsify and help lift the crumb. Tip: room-temp eggs blend better.
• 2.25 tsp baking powder — the leavening power.
• 1 tsp orange zest — bright, citrusy counterpoint to the richness.
• 0.5 cup unsalted butter (softened) — for richness and tenderness.
• 1.5 cups eggnog (cold, for best texture) — the star ingredient; cold helps with batter consistency.
• 3.4 oz instant vanilla pudding mix — the secret to a moist, cake-like crumb (trust me).
• 0.75 tsp nutmeg (freshly grated preferred) — because pre-grated nutmeg is a sad imitation; freshly grated sings.

For the rum glaze:

• 1 cup confectioners sugar (sifted to remove lumps) — for a silky glaze.
• 2.5 tsp eggnog — ties the glaze to the loaf.
• 2.5 tbsp rum — for that boozy finish.
• 0.125 tsp nutmeg (freshly grated) — tiny but transformative.

Equipment & timing cheat-sheet

• Preheat oven to 350°F.
• Use a loaf pan or mini loaf pans (mini loaves = ~30 min; standard loaf = 45–55 min).
• Prep time: 15–20 minutes.
• Bake time: 30–55 minutes.
• Total time: 45–75 minutes, depending on pan size.

Step-by-step “How to Make It”

Step 1: Prepare Your Pan and Preheat the Oven

Preheat your oven to 350°F and spray the loaf pan thoroughly with baking spray. Tip: coat bottom and sides well to prevent sticking. This step makes cleanup and presentation way easier.

Step 2: Mix the Dry Ingredients

In a medium bowl whisk together:

• 2.25 cups all-purpose flour
• 3.4 oz instant vanilla pudding mix
• 2.25 tsp baking powder
• 0.5 tsp salt
• 0.75 tsp nutmeg

Whisk for 30 seconds to aerate and evenly distribute the baking powder. This helps give you an even crumb.

Step 3: Cream Together the Wet Ingredients

In a large bowl:

• Beat 0.5 cup softened unsalted butter and 1 cup sugar until light and fluffy (2–3 minutes).
• Add the 2 room-temp eggs one at a time, beating after each.
• Mix in 1 tsp vanilla extract, 2.5 tsp rum, 1 tsp orange zest, then pour in 1.5 cups cold eggnog and mix just until combined.

Important: Creaming adds air — that’s what gives your loaf lift. Don’t skip the 2–3 minutes.

Step 4: Combine Wet and Dry Mixtures

Add the dry mix to the wet mix and fold gently with a spatula. Stop when you no longer see streaks of flour. Overmixing = tough bread. I recommend folding by hand to maintain a tender crumb.

Step 5: Bake the Bread

Pour batter into prepared pan and smooth the top. Bake:

• Mini loaves: ~30 minutes
• Standard loaf: 45–55 minutes

Test with a toothpick: it should come out clean or with a few moist crumbs. The top should be golden and spring back when touched.

Step 6: Prepare the Rum Glaze While Bread Bakes

Whisk together:

• 1 cup sifted confectioners sugar
• 2.5 tsp eggnog
• 2.5 tbsp rum
• 0.125 tsp nutmeg

Aim for a pourable but slightly thick consistency. Sifting the sugar first prevents lumps — seriously, it’s worth the 30 seconds.

Step 7: Cool the Bread and Add the Glaze

Let the loaf cool in the pan for 10 minutes, then turn onto a wire rack to cool completely. Pour the glaze over the cooled loaf, letting it drip naturally. Let the glaze set for ~15–20 minutes before slicing.

Pro tips for perfect results

• Use cold eggnog for best batter texture. Warm eggnog changes batter viscosity.
• Room-temp eggs blend better — they incorporate more easily and prevent breakage.
• Don’t overmix the batter after adding flour — fold until just combined.
• Sift your confectioners sugar for a silky glaze. Lumps = sad drips.
• If you want less booze, reduce the rum by half in both batter and glaze; the flavor will remain without the kick.
• Make mini loaves for gifting — they bake faster and look adorable.
• For extra shine: brush the warm loaf with a tiny bit of warmed rum before glazing.

Variations to try

• Swap rum for bourbon if you prefer deeper caramel notes.
• Add 1/2 cup chopped pecans or walnuts for crunch.
• Fold in 1/3 cup raisins soaked in rum for plumper bites.
• Want to go fancy? Turn this into a Gingerbread Bundt Cake With Eggnog Glaze by swapping spices and using a bundt pan. (Yes, you can totally call it a holiday showstopper.)

Best ways to serve

• Slice and serve with butter or mascarpone for a rich touch.
• Serve warm with coffee or a hot toddy — perfect for holiday morning.
• Slice thin and toast lightly for a crispy edge.
• Package slices in clear boxes as hostess gifts — they look incredible.

Quick tips for storage and leftovers

• Store tightly wrapped at room temperature for up to 3 days.
• Refrigerate for up to 7 days (wrap tightly to prevent drying).
• Freeze slices for up to 3 months; thaw overnight in the fridge or toast straight from frozen.
• Reheat gently in a low oven (300°F) for 8–10 minutes to restore freshness.

FAQs

A note on similar treats (for the curious)

If you love this loaf, check out other seasonal favorites like Gingerbread Bundt Cake With Eggnog Glaze — same flavor family, different presentation. And if you’re hunting for other quick wins, explore more Egg Nog Quick Bread Recipes to find twists with nuts, chocolate chips, or citrus.

Final thoughts wrap-up

This Eggnog Bread Recipe hits all the holiday buttons: aroma, flavor, texture, and that “wow” factor when you drizzle the rum glaze. It’s approachable for bakers of all levels and flexible enough to adapt to your pantry or party plans. Whether you label it a Christmas Bread, an Eggnog Dessert, or simply “my new favorite loaf,” it’ll vanish fast.

So — ready to bake something that actually smells like holiday magic? Grab your eggnog, crank the oven, and let this loaf be the centerpiece of your season. FYI: leftovers make killer toast. IMO: serve it warm. You’ll hear compliments — and probably requests for the recipe — before the glaze even sets. Happy baking!

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