Egg Nog Bread Recipe with Rum Glaze

Looking for an Egg Nog bread Recipe? This easy quick bread recipe is packed with eggnog flavor. Topped with a rum glaze this easy bread recipe is great for breakfast or dessert.

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Egg Nog Bread Recipe with Rum Glaze

Can This Bread Be Made Ahead

This bread tastes amazing fresh from the oven, but it also tastes amazing the next day. The bread will last a few days so you can make it a day or two before you need it. The bread will last about 5 days before going bad. As the bread starts to dry out, a great way to make it taste amazing is to use butter and grill it. This creates a sweet and salty flavor that is amazing.

Can I make the Rum Glaze Nonalcoholic?

There is also rum in the bread itself. For this, you will substitute a teaspoon or 2 for the rum.

Can this Eggnog Loaf Be Frozen

If you have more bread than you can eat before it goes bad, you can freeze it. Cut the eggnog loaf into slices. Wrap each slice bread in plastic wrap. Once it is wrapped put it inside of a freezer bag. This keeps the bread together and provides extra protection from getting freezer burn. If you are worried about the glaze sticking to the plastic you can put the slices of eggnog loaf on a plate and freeze it first. This prevents the glaze from sticking to the plastic. Once it is frozen, you can wrap it and move it to the freezer bag. Be sure to unwrap the bread before letting it thaw or the glaze will stick.

Ingredients for Eggnog Bread Recipe

• All-purpose flour
• Instant vanilla pudding
• Baking powder
• Salt
• Ground nutmeg
• Unsalted butter
• Granulated sugar
• Eggs
• Dark rum
• Vanilla extract
• Eggnog
• Water
• Confectioners’ sugar

How to Make Eggnog Bread Recipe

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan or three 3×5-inch loaf pans; dust with flour, tapping out excess.

In a medium bowl, whisk together flour, instant pudding, baking powder, salt, and nutmeg; Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together until very light, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and rum and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add eggnog and mix on low speed until just combined.

Pour the batter into the prepared pan and bake 40 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out with a few moist crumbs attached. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the warm loaf.

Meanwhile, while the bread is baking, bring granulated sugar, rum, and water to boil in a small saucepan and simmer over medium-low heat until sugar dissolves, about 2 minutes. Whisk in butter until smooth. Cool rum syrup to room temperature, about 30 minutes. Reserve 5 to 6 tablespoons of syrup to make the glaze. Brush warm bread with remaining rum syrup and cool completely about 2 hours.

Whisk confectioners’ sugar into 4 tablespoons of reserved rum syrup until smooth. The mixture should be thick but pourable. Add up to 2 tablespoons of rum syrup if the mixture is too stiff. If it is still too stiff add eggnog to mixture one tablespoon at a time until the correct consistency. Pour the glaze over the top of the loaf and let it drip down the sides. Let the glaze harden, about 15 minutes, before serving.

Enjoy!!

Now, remember to save this recipe on Pinterest for later 🙂

Egg Nog Bread Recipe with Rum Glaze

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 1 9x5-inch loaf

Looking for an Egg Nog bread Recipe? This easy quick bread recipe is packed with eggnog flavor. Topped with a rum glaze this easy bread recipe is great for breakfast or dessert.

4.37 from 11 votes

Review Recipe

Ingredients 

For the Bread:

• 2 cups plus 2 tablespoons all-purpose flour
• 1 3.4 ounce box instant vanilla pudding
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoons dark rum
• 1 teaspoon vanilla extract
• 1 1/2 cup eggnog

For the Rum Syrup and Glaze:

• 2 tablespoons unsalted butter
• 1/3 cup granulated sugar
• 1/4 cup dark rum
• 1 tablespoons water
• 1/2 cup confectioners' sugar

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Instructions

• Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan or or three 3x5-inch loaf pans; dust with flour, tapping out excess.
• In a medium bowl, whisk together flour, instant pudding, baking powder, salt and nutmeg; Set aside.
• In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together until very light, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and rum and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add eggnog and mix on low speed until just combined.
• Pour the batter into the prepared pan and bake 40 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out with a few moist crumbs attached. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the warm loaf.
• Meanwhile while the bread is baking, bring granulated sugar, rum, and water to boil in small saucepan and simmer over medium-low heat until sugar dissolves, about 2 minutes. Whisk in butter until smooth. Cool rum syrup to room temperature, about 30 minutes. Reserve 5 to 6 tablespoons of syrup to make the glaze. Brush warm bread with remaining rum syrup and cool completely, about 2 hours.
• Whisk confectioners’ sugar into 4 tablespoons of reserved rum syrup until smooth. The mixture should be thick but pourable. Add up to 2 tablespoons of rum syrup if the mixture is too stiff. If it is still too stiff add eggnog to mixture one tablespoon at a time until the correct consistency. Pour the glaze over the top of the loaf and let it drip down the sides.
• Let the glaze harden, about 15 minutes, before serving.

Author: Laura

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