If you’re looking for a cozy, spiced treat that wraps all the holiday cheer into one delightful loaf, the Eggnog Bread with Rum Glaze Recipe is an absolute must-try. Imagine a moist, tender bread infused with creamy eggnog and warm spices like nutmeg and cinnamon, then drizzled with a luscious rum glaze that adds just the right hint of indulgence. This bread perfectly balances sweetness and spice, making it a festive favorite that’s wonderful for breakfast, dessert, or a charming gift to share with loved ones.
Ingredients You’ll Need
Gathering your ingredients for the Eggnog Bread with Rum Glaze Recipe is simpler than you might think. Each ingredient plays a crucial role, from rich eggnog providing a creamy tang, to spices that bring warmth and depth, to the powdered sugar in the glaze creating that irresistible glossy finish.
- 2 large eggs: They add structure and help bind the bread together smoothly.
- 1 1/2 cups full-fat eggnog: Adds the signature creamy flavor and moistness.
- 2 teaspoons spiced rum: Gives a gentle boozy warmth enhancing the spices.
- 1 cup granulated sugar: Sweetens perfectly without being overpowering.
- 1 teaspoon vanilla extract: Boosts flavor with its sweet, aromatic notes.
- 1/2 cup salted butter, softened: Provides richness and tenderness to the crumb.
- 2 1/4 cups all-purpose flour: The base that holds everything together with just the right sturdiness.
- 1 box (3.4 oz) instant French vanilla pudding mix: Contributes extra moistness and subtle vanilla flavor.
- 2 teaspoons baking powder: Helps the bread rise to a light, fluffy texture.
- 1/4 teaspoon kosher salt: Balances the sweetness and enhances all flavors.
- 1/2 teaspoon ground nutmeg: Adds warm, nutty spice synonymous with holiday treats.
- 1/2 teaspoon ground cinnamon: Delivers that classic seasonal spice kick.
- 1 cup powdered sugar, sifted (for glaze): Gives a smooth, sweet base for the rum glaze.
- 2 teaspoons full-fat eggnog (for glaze): Keeps the glaze creamy and flavorful.
- 2 tablespoons spiced rum (for glaze): Infuses the glaze with a pleasant aromatic zing.
- 1/4 teaspoon ground nutmeg (for glaze): A sprinkle of spice for the perfect finishing touch.
- 1/4 teaspoon ground cinnamon (for glaze): Warms the glaze and ties flavors together beautifully.
How to Make Eggnog Bread with Rum Glaze Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) and greasing a loaf pan. In a large bowl, beat the two eggs with granulated sugar until the mixture is smooth and slightly thickened. Then, add your full-fat eggnog, spiced rum, softened butter, and vanilla extract. Mixing these wet ingredients first ensures that the flavors meld and the sugar begins to dissolve properly, setting the stage for a tender bread.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, instant French vanilla pudding mix, baking powder, salt, ground nutmeg, and ground cinnamon. These dry ingredients give the bread its structure and delightful spiced aroma. The pudding mix is a secret ingredient here—it keeps the loaf exceptionally moist and tender, making every bite melt in your mouth.
Step 3: Mix Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, taking care not to overmix. Overworking the batter can make the bread dense, but a gentle fold keeps the crumb light and soft. When everything is combined, your batter will be ready to pour into the prepared loaf pan.
Step 4: Bake the Bread
Place the loaf pan in your preheated oven and bake for about 45 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Baking slowly allows the eggnog and spices to fully develop their flavors and for the bread to rise perfectly.
Step 5: Prepare the Rum Glaze
While the bread bakes, whisk together powdered sugar, eggnog, spiced rum, ground nutmeg, and cinnamon in a small bowl until you have a smooth glaze. This glaze is the magical finishing touch, adding a sweet, spiced layer that shines with a gentle rum warmth.
Step 6: Glaze and Cool
Once the bread is out of the oven and still warm, poke a few holes on the surface with a toothpick or skewer, then drizzle the rum glaze over the top. The glaze will seep in a bit, soaking the bread with extra flavor. Allow the bread to cool completely before slicing to ensure clean cuts and the best texture.
How to Serve Eggnog Bread with Rum Glaze Recipe
Garnishes
A sprinkle of freshly grated nutmeg or a light dusting of powdered sugar adds a lovely visual appeal and an extra pop of spice. For a festive touch, decorating with chopped toasted pecans or slivered almonds works beautifully, adding crunch and nutty richness.
Side Dishes
This Eggnog Bread with Rum Glaze Recipe shines on its own, but it pairs delightfully with a cup of hot coffee, chai tea, or even spiced cider. If serving at brunch or dessert time, consider adding fresh berries or whipped cream to complement the warm, rich flavors.
Creative Ways to Present
For gifting or a special holiday spread, slice the bread and wrap individual portions with parchment paper tied with a festive ribbon. Alternatively, serve slices toasted lightly with a smear of butter for a comforting breakfast treat that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
To keep your eggnog bread fresh, wrap it tightly in plastic wrap or place it in an airtight container at room temperature. It should stay moist and flavorful for up to 3 days without drying out.
Freezing
If you want to save some for later, this bread freezes wonderfully. Slice it first, then freeze the slices in a single layer on a baking sheet before transferring them to a freezer bag. This way, you can enjoy perfectly portioned treats anytime for up to 3 months.
Reheating
To warm frozen or refrigerated slices, toast them lightly or microwave for 15 to 20 seconds. A quick reheat revives the luscious texture and brings out the warm spice notes beautifully without drying out your bread.
FAQs
Can I use regular milk instead of eggnog?
While you can substitute regular milk, the rich, creamy flavor and festive spices of eggnog are what make this recipe truly special. Using milk will result in a less tender bread with a milder taste.
Is it possible to make this bread dairy-free?
You can adapt the recipe by using plant-based milk alternatives and dairy-free butter, but be aware that the flavor and texture might change slightly since eggnog’s richness is a key element.
Can I omit the rum in this recipe?
Yes, you can leave out the spiced rum for a non-alcoholic version. Consider adding a touch of rum extract to keep the flavor profile close to the original.
How long does this bread keep once glazed?
The glaze contains moisture, so it’s best to consume glazed bread within 2 to 3 days for optimal freshness. Otherwise, store unglazed and apply glaze just before serving.
What’s the best way to slice this bread for serving?
Use a serrated knife and cut gently in a back-and-forth motion to avoid compressing the soft crumb. Slicing after the bread has cooled fully also ensures neater slices.
Final Thoughts
This Eggnog Bread with Rum Glaze Recipe is a joyful celebration of holiday flavors wrapped into one beautiful loaf. It’s sturdy enough to share at gatherings yet tender enough to feel like a personal treat. Whether for your holiday table or a cozy weekend indulgence, this bread promises warmth, sweetness, and a little festive magic in every bite. I can’t wait for you to try it and make it a beloved favorite in your kitchen too!
Print
Eggnog Bread with Rum Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 slices
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Eggnog Bread with Rum Glaze is a festive and moist quick bread that perfectly captures the warm, spiced flavors of the holiday season. Infused with eggnog, spiced rum, and aromatic spices like nutmeg and cinnamon, this bread is a delightful treat that’s perfect for breakfast, dessert, or gift-giving. Finished with a luscious rum glaze, it offers a sweet and glossy topping that enhances the rich, creamy flavors inside.
Ingredients
Bread Ingredients
- 2 large eggs
- 1 1/2 cups full-fat eggnog
- 2 teaspoons spiced rum
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup salted butter, softened
- 2 1/4 cups all-purpose flour
- 1 (3.4 oz) box instant French vanilla pudding mix
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Rum Glaze Ingredients
- 1 cup powdered sugar, sifted
- 2 teaspoons full-fat eggnog
- 2 tablespoons spiced rum
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the Batter: In a large mixing bowl, beat together the softened salted butter, granulated sugar, and eggs until the mixture is light and fluffy. Add the full-fat eggnog, spiced rum, and vanilla extract, mixing well to combine. In a separate bowl, whisk together the all-purpose flour, instant French vanilla pudding mix, baking powder, kosher salt, ground nutmeg, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined and a smooth batter forms.
- Bake the Bread: Preheat the oven to 350°F (175°C). Grease and flour a standard loaf pan. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Rum Glaze: In a small bowl, whisk together the sifted powdered sugar, full-fat eggnog, spiced rum, ground nutmeg, and ground cinnamon until smooth and glossy. Adjust consistency by adding more eggnog if needed for drizzling.
- Glaze the Bread: Once the bread is completely cooled, drizzle the rum glaze over the top of the loaf evenly, letting it drip down the sides. Allow the glaze to set before slicing and serving.
Notes
- Ensure the bread is fully cooled before glazing to prevent the glaze from melting off.
- If you prefer a non-alcoholic version, omit the spiced rum and replace it with an equal amount of eggnog or milk.
- Instant pudding mix adds moistness and richness; do not substitute with regular pudding.
- For stronger spice flavor, increase nutmeg and cinnamon slightly, but be careful not to overpower the eggnog flavor.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
