Easy Eggnog Bread with Rum Glaze

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Easy eggnog bread with rum glaze is perfect for holiday gift-giving, parties, and family gatherings. Simple to make and so moist!

slices of eggnog bread recipe

Up today is a recipe for eggnog bread with rum glaze. If you give small gifts to neighbors or co-workers, this is the perfect thing. Moist and sweet, it’s more of a dessert than a quick bread. I’m not usually a fan of glaze or frosting…but the rum glaze that covers this eggnog bread is amazing. I always lick the bowl!

eggnog bread recipe ingredients

How To Make

For the bread

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl combine the eggs, sugar, butter, eggnog, vanilla, and rum. Because the eggnog is cold, there will be small clumps of butter. Don’t worry about that.
  • In a separate bowl, whisk the flour, pudding mix, baking powder, salt and nutmeg.
  • Add the dry ingredients to the eggnog mixture in 3 batches, mixing well in between.
  • The batter will be thick.
  • Put into prepared baking pan(s.)
  • I recommend using four small loaf pans. Bake for 30 to 35 minutes. If using a large loaf pan, baking time will need to be increased quite a bit.
  • Watch the loaves at the end so they do not over-bake. They are done when a knife inserted in the center of a loaf comes out clean.
  • Cool for 5 minutes. Turn out onto a cooking rack.
  • Cool completely.

For the glaze

  • Combine 1 cup powdered sugar, 2 teaspoons eggnog, 1 teaspoon rum, 1 teaspoon milk.
  • Stir well. If your glaze is too thin, add a little more sugar. If it’s too thick, add a tiny bit more milk. The glaze should pour, but should not be runny.
  • Drizzle glaze over cooled loaves.
eggnog bread batter in bowl

Substitutions

  • The box of pudding used is instant pudding. Use the small box that measures 3.4 oz. I’ve never tried the cook + serve variety, so I don’t know how that would work.
  • If you can’t find instant French vanilla pudding, just use regular instant vanilla pudding. I’ve use it many times, and the bread is delicious.
  • A good substitute for the rum is rum extract. To replace the 2 teaspoons of rum in the bread, use a scant 1 teaspoon of rum extract, along with 1 teaspoon of water. To replace the rum in the glaze, substitute 1/2 teaspoon of rum extract.
eggnog bread batter in small loaf pans

Helpful Tips

  • The batter mixes up quickly and easily. It is on the thick side, so you have to spoon it into your bread pans.
  • You can see little pieces of butter in the batter…that’s because the cold eggnog keeps the butter from completely dissolving.
  • This eggnog bread is sweet, so if you skip the glaze, it will still be good. I highly recommend at least trying the glaze. It adds a pretty finishing touch, and like I said before, it tastes amazing.
  • You can bake this recipe in one large loaf pan, but I definitely don’t recommend it. It’s very difficult to get the middle of a large loaf done. Using four small loaf pans works much better.
  • From a reader: I made this recipe in a cupcake tin using a 3-tablespoon cookie scoop for each “cupcake” – I baked them for 14-15 minutes – they were superb!!!
    Made about 22 cupcakes.
  • When it’s time to drizzle the rum glaze, set the eggnog bread loaves on a cooling rack, and then set the cooling rack on a cookie sheet lined with foil or parchment paper. This extra effort will pay off when it’s clean-up time.
  • I received a note from a reader who used lactose free eggnog and she said the bread was delicious!
loaves of eggnog bread

How To Store + Freeze

  • Once the glaze has firmly set on the loaves, place them in resealable bags. Make sure to allow room for air around the loaves. They can be stored at room temperature for 2-3 days. After that, they should be placed in the refrigerator.
  • To freeze: BEFORE ADDING THE GLAZE, wrap the individual bread loaves in Press-n-seal or plastic wrap. Place the wrapped loaves in a freezer resealable bag. Freeze for up to 3 months. When ready to use, defrost the loaves at room temperature, and then add the glaze.
eggnog bread packaged in cellophane bags with custom tag
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More Bread Recipes

slices of eggnog bread recipe

Eggnog Bread with Sugar Rum Glaze

Easy eggnog bread with rum glaze is perfect for holiday gift-giving, parties, and family gatherings. Simple to make and so moist!
Rate this Recipe Print Recipe Pin Recipe
4.66 from 32 votes
Servings: 4 small loaves
Author: Ann Drake
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
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Ingredients

  • 2 eggs
  • 1 cup granulated sugar
  • 1 1/2 cups eggnog (not low fat)
  • 1 teaspoon vanilla
  • 2 teaspoons rum
  • 1/2 cup butter (softened)
  • 2 1/4 cups all purpose flour
  • 1 pkg. French Vanilla Jello Instant Pudding Mix (3.4 oz.)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg

Instructions

For the bread

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl combine the eggs, sugar, butter, eggnog, vanilla, and rum. Because the eggnog is cold, there will be small clumps of butter. Don’t worry about that.
  • In a separate bowl, whisk the flour, pudding mix, baking powder, salt and nutmeg.
  • Add the dry ingredients to the eggnog mixture in 3 batches, mixing well in between.
  • The batter will be thick.
  • Put into prepared baking pan(s.)
  • I recommend using four small loaf pans. Bake for 30 to 35 minutes. If using a large loaf pan, baking time will need to be increased.
  • Watch at the end so it does not over-bake. It's done when a knife inserted in the center of a loaf comes out clean.
  • Cool for 5 minutes. Turn out onto a cooling rack.
  • Cool completely.

For the glaze

  • Combine 1 cup powdered sugar, 2 teaspoons eggnog, 1 teaspoon rum, 1 teaspoon milk.
  • Stir well. If your glaze is too thin, add a little more sugar. If it’s too thick, add a tiny bit more milk. The glaze should pour, but should not be runny.
  • Drizzle glaze over cooled loaves.

Notes

I got 4 small loaves from this recipe. Pan size: 6 x 3.5 x 2 inches.
When a small loaf is divided into 10 slices, each slice will have approximately 78 calories. 
I prepare my baking pans with Baker’s Joy.
1 teaspoon rum extract with 1 teaspoon water may be substituted for 2 teaspoons rum.

Nutrition

Serving: 1small loaf | Calories: 779kcal | Carbohydrates: 112g | Protein: 15g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 771mg | Potassium: 273mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1024IU | Vitamin C: 1mg | Calcium: 272mg | Iron: 4mg
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If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!

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Recipe Rating




27 Comments

  1. 5 stars
    Made this for a pot luck, it was a big hit. The glaze is so yummy!

  2. D.K. Pope says:

    One Comment, referred to using one Large loaf pan, but,, would split it up next time she baked the bread. Do You think that it would be enough batter for (2) 8″×4″ pans?? I do want to try this Recipe 😋

    1. Ann Drake says:

      I have never tried it, but I would say no. The loaves would be very small and I’m not sure of the bake time. I hope this helps!

  3. 5 stars
    I make these mini Loaves for Xmas gifts and everyone loves them. They use them for breakfast.I even use the lactose free eggnog and it’s great!

    1. Ann Drake says:

      Thank you so much for the comment and the rating! I’ll add your note about the lactose free eggnog to the post.

  4. How far in advance can these breads be made and what is the best way to store them? Thanks. This recipe looks delicious and I’m excited to try it!

    1. Ann Drake says:

      Hi Kathy…you can make the loaves several weeks in advance. I store them in the freezer, and pull them out when I need them. Just wrap each loaf in plastic wrap, and then put the loaves in a freezer resealable bag. Freeze them without the glaze, and add the glaze after they defrost. This is one of my family’s favorite recipes. Enjoy!

  5. Carolyn Bruce says:

    5 stars
    Made it last year and, by popular demand, will be again this. I forgot how to prepare pans, and I don’t see it here. Please advise. Thank you for one of the best recipes ever.

    1. Ann Drake says:

      Hi Carolyn…I use Baker’s Joy. Thanks!

  6. Just wondering why you can’t use low fat eggnog. What happens?

    1. Ann Drake says:

      Hi Nancy…in my opinion, it’s not as moist. I only tried it once, and prefer the full fat eggnog. By all means give the low fat eggnog a try though!

  7. 5 stars
    This is delicious! I make & freeze them to be enjoyed all year long!

  8. Hi there! Could I make this in a cupcake tin? My guess is the time would be around 18-20 minutes.

    Have you tried this? Thoughts?

    1. 5 stars
      I wanted to follow up on my cupcake question. I made these in a cupcake tin using a 3T cookie scoop for each “cupcake” – I baked them for 14-15 min – they were superb!!!
      Made about 22 cupcakes.

    2. 5 stars
      This will be my 4th Christmas making these and giving them as gifts. Still requested. Very easy! Thank you for this recipe.

  9. Lassiegirl says:

    5 stars
    I made this recipe today with very mini bundt pans. They came out so beautiful. They are very moist and I plan on freezing them to use in Christmas cookie platters. The mini bundt pans gave me 30 of the beautiful bundlets. Yummy and thank you for a great recipe. Plan to use the glaze before I put them on the cookie trays.

    1. Ann Drake says:

      What a lovely idea! Thank you so much for sharing. Happy Holidays!

  10. 5 stars
    I have made this recipe every year for the past 3 years. It’s a hidden treasure!! It turns out, every single time!!

  11. Beth Beard says:

    Ann,
    I have been baking for over 40 years and this Egg Nog Bread, is by far, the most requested and favorite of all time! My employees begin asking in August if I’m going to make it again this year :) Everyone loves it and so do I. I love all your recipes, packaging ideas and no one can decorate a porch like you! I’ve learned so much from you and just wanted too say thank you & Merry Christmas!

  12. L. Amelia says:

    Thanks Ann for the eggnog bread recipe. It’s just the thing I’ve been looking for. I can’t wait to try it! Would you know if the mini loaf can be frozen for future use after it has cooled from baking?
    Thanks so much,
    Lucy

    1. Ann Drake says:

      Hello! Yes, the loaves can be frozen before they are glazed. Just thaw them and add the glaze when you are ready to serve. Enjoy!

  13. Emily Prueitt says:

    Oh my days! I made this yesterday for my eggnog-loving husband and myself, and it is incredible! Just the right amount of eggnog flavor to keep us happy, while not being overbearing. I made it in one large loaf pan, and it took almost 2 hours to cook through so I think that next time I’ll split into two loaf pans, or do muffins of some sort. Thank you for a definite keeper of a recipe! I even took some to my Dad, and he loved it too!

  14. I just made this bread and the glaze to see if I would take it over to a friends house for Christmas Eve. Its great. You can really taste the eggnog. Thanks for posting this little gem. Merry Christmas!

  15. This bread was so yummy. Thanks for sharing!!!!

  16. I made these as mini-muffins to put on sweet trays – they took 15 minutes to bake and turned out nicely :)

  17. Hi Ann! This recipe sounds wonderful and just in time to try out my new Williams-Sonoma Goldtouch loaf pans and Al-Clad measuring cups and spoons per your recommendation :) I recently sold some things on ebay just so I could replace some old bakeware. So worth the work!
    Hugs to you and Kelly!!!

    1. Ann Drake says:

      Oh Deni how exciting…you will LOVE them. Enjoy the holidays with your family!