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Glazed Eggnog Bread

A delightful blend of nutmeg, cinnamon, and eggnog come together to create this moist, flavorful bread that embodies the spirit of the holidays.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For the base of the bread; I recommend King Arthur Flour for its high quality.
  • 1 cup sugar Granulated sugar adds sweetness; you can use brown sugar for a richer flavor if desired.
  • 1 tablespoon baking powder Essential for that lovely rise.
  • 1/2 teaspoon salt To balance the sweetness.
  • 1 teaspoon ground nutmeg Freshly grated is best for maximum flavor.
  • 1/2 teaspoon ground cinnamon A classic holiday spice.
Wet Ingredients
  • 1/2 cup unsalted butter, softened Ensure it's at room temperature for easy mixing. I love using Kerrygold for its rich flavor.
  • 1 cup eggnog Use your favorite store-bought or homemade eggnog for best results.
  • 2 large eggs Ensure they're at room temperature for a smoother batter.
  • 1 teaspoon vanilla extract Pure vanilla extract elevates the flavor.
For the Glaze
  • 1 cup powdered sugar For the glaze that adds a wonderful touch of sweetness.
  • 2 tablespoons milk To thin the glaze to the perfect consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C), allowing it to fully preheat while you prepare the batter.
  2. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, salt, nutmeg, and cinnamon. Whisk together until well combined.
  3. Add the wet ingredients: softened butter, eggnog, eggs, and vanilla extract. Mix until everything is well combined, being careful not to overmix.
  4. Grease a loaf pan with butter or non-stick spray, then pour in the batter and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 40 minutes.
  2. Once done, let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Finishing Touch
  1. For the glaze, mix powdered sugar and milk in a small bowl until smooth, then drizzle it over the cooled bread.

Notes

Store leftover bread in an airtight container at room temperature for 3-4 days or refrigerate it for longer shelf life. You can also freeze it for up to 2 months. Avoid cutting into the bread while it’s still warm for the best taste and texture.