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Eggnog Bread with Eggnog Glaze

This delicious eggnog bread is moist, flavorful, and perfect for the holidays. The simple eggnog glaze adds the perfect touch of sweetness.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Bread, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 1.5 cups All-purpose flour (190g)
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Ground nutmeg
  • 0.25 teaspoon Ground cinnamon
  • 0.25 teaspoon Ground cloves
  • 0.5 teaspoon Salt
  • 0.5 cup Unsalted butter, softened (115g)
  • 1.75 cups Granulated sugar (350g)
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Eggnog (240ml)
For the Glaze
  • 1 cup Powdered sugar (120g)
  • 2-4 tablespoons Eggnog

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowls
  • Electric Mixer
  • Wooden Skewer
  • Whisk

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, nutmeg, cinnamon, cloves, and salt.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy using an electric mixer.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. While bread is cooling, whisk together powdered sugar and enough eggnog to create a smooth, pourable glaze. Start with 2 tablespoons and add more if needed.
  9. Once bread is completely cool, pour glaze over the top, letting it drizzle down the sides.

Notes

For a richer flavor, use homemade eggnog. Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.