Eggnog Quick Bread with Rum Glaze Recipe
This Eggnog Quick Bread is a moist and flavorful holiday treat, combining the warm spices of cinnamon and nutmeg with the rich creaminess of eggnog and a hint of rum. Perfectly tender and topped with a sweet spiced glaze, this quick bread makes for a delightful festive breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 50-65 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 Tbsp unsalted butter (melted)
- 1 cup eggnog
- 1 1/2 tsp vanilla extract
- 1 Tbsp rum (or 1 – 2 tsp rum extract)
Glaze
- 1 cup powdered sugar (whisked until no clumps remain)
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 tsp rum or rum extract
- 2 – 4 Tbsp eggnog (depending on desired glaze consistency)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or spray it generously with baking spray to prevent sticking.
- Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, kosher salt, ground cinnamon, and ground nutmeg until well combined.
- Combine wet ingredients: In a larger mixing bowl, beat the eggs with a whisk. Then add the granulated sugar, vegetable oil, melted unsalted butter, eggnog, vanilla extract, and rum or rum extract. Whisk until the mixture is smooth and fully combined.
- Incorporate dry ingredients: Add the dry ingredients into the wet eggnog mixture. Stir gently with a rubber spatula or wooden spoon just until combined, being careful not to overmix to keep the bread tender.
- Bake the bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50 to 65 minutes, or until the bread is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool the bread: Let the bread cool in the pan for about 10 minutes. Then carefully remove it from the pan and transfer it to a wire rack to cool completely before glazing.
- Prepare the glaze: While the bread is cooling, whisk together the powdered sugar, ground cinnamon, and ground nutmeg in a small bowl. Add the rum or rum extract and one tablespoon of eggnog at a time, whisking until the glaze reaches your desired thickness – thinner if you prefer a drizzle, thicker for a coating.
- Glaze and serve: Drizzle the glaze evenly over the cooled bread. Slice and serve to enjoy this delicious spiced eggnog quick bread.
Notes
- For a non-alcoholic version, substitute rum with rum extract or omit entirely.
- Ensure not to overmix the batter to keep the bread moist and fluffy.
- Use full-fat eggnog for the best texture and flavor.
- Glaze consistency can be adjusted by adding more or less eggnog to reach desired thickness.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Eggnog bread, holiday quick bread, spiced loaf, cinnamon nutmeg bread, festive bread, eggnog dessert
