Easy Eggnog Bread with Rum Glaze

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

eggnog bread batter in pans

*This eggnog bread recipe was originally shared in 2015. It has been updated with refreshed images and more information. Enjoy!

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. It will also pair nicely with the homemade vanilla extract I shared several weeks ago. No worries if you didn’t bother with the vanilla. You can still give this bread on its own because it is, quite simply, delish. 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 could have licked the bowl!

eggnog bread loaves on cooling rack

Eggnog Bread with Rum Glaze 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, tastes amazing.
  • You can bake this recipe in one large loaf pan, but I 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.
  • 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!

eggnog bread with rum glaze

eggnog bread with rum glaze fi

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!
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4.70 from 26 votes
Servings: 4 small loaves
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes


  • 2 eggs
  • 1 cup Sugar
  • 1 1/2 cup eggnog not low fat
  • 1 teaspoon vanilla
  • 2 teaspoons rum
  • 1/2 cup butter softened
  • 2 1/4 cups Flour
  • 1 pkg. French Vanilla Jello Instant Pudding Mix 3.4 oz.
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg


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 adjusted.
  • 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 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.


I got 4 small loaves from this recipe. Pan size: 6 x 3.5 x 2 inches.
I prepare my baking pans with Baker's Joy.
1 teaspoon rum extract with 1 teaspoon water may be substituted for 2 teaspoons rum.
Like this recipe?Follow me at @onsuttonplace

four loaves eggnog bread with rum glaze

*Affiliate links included. Click HERE for my disclosure statement.

Update: Click {HERE} for packaging ideas for these little eggnog bread loaves, and {HERE} for my favorite bread pans.

eggnog bread packaged for gift giving

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Recipe Rating


  1. 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.

  2. 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!

  3. 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!

  4. 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!

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

  6. Does it have to be rum, or can it be some other liquor.

  7. Is there anything you can substitute for the rum?

  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. Rosalie Meredith says:

    Hi! Love your holiday wall prints, however, my favorite is the J O Y letters to be framed as
    desired. I made one set of prints to do individual framing and another set waiting for me
    to do a combo and free hand paint symbols. It must be four years ago, maybe five.
    Thanks for sharing!

  11. Lorrie Sperling says:

    Can’t wait to try this

  12. Charlotte Prow says:

    Life is short, lick the bowl!!!

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

  14. Beth Beard says:

    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!

  15. This bread looks yummy. What can I substitute for the rum?

    1. Ann Drake says:

      Hi Melanie! There is a substitution note at the bottom of the recipe. You can replace the rum with 1 teaspoon rum extract and 1 teaspoon water. Enjoy!

  16. 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,

    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!

  17. 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!

  18. I made this bread two years ago to give as Christmas gifts, and it turned out amazing!!! Everyone RAVED. I haven’t made it again until this year; decided to make one loaf instead of four mini (as recipes says you may substitute this way). DISASTER. 350 degrees for TWO HOURS and not cooked through!!! I didn’t give up though, just thought I would go back to the way I made it the first time…So, I attempted this recipe again today in four mini baking pans. They’ve been in the oven at 350 degrees Fahrenheit for 45 minutes and aren’t cooked on the top, much less cooked through!!!! Not sure if this recipe was changed or if my oven is broken, but I am sorely disappointed. I followed all the instructions except substituting “Baker’s Joy” to prepare my pans with a dab of vegetable oil, because that’s all I had on hand. HELP 😭😭😭

    1. Correction: one LARGE* loaf instead of four mini loaves

    2. Ann Drake says:

      Hi Sara…I’m sorry you are having trouble. The recipe is exactly the same. There have been no changes. In fact, I made a batch of this myself the week before Christmas and it was perfect. My daughter also made some and had no issues. Did the loaves get done?

  19. 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!

  20. Hi Ann, the eggnog bread turned out….well not bad. Husband loved it. It was much denser than it should have been. The larger pudding mix no doubt caused this. I haven’ t made it again, but plan on it soon. Thank you for a great recipe. Your blog is great.

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

  22. Linette Arnold says:

    If I could, I would choose this yummy sweet treat! I have Lyme Disease and the little buggers feed on carbs so I’m trying to starve them to death!!!
    Merry Christmas to you and yours!

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

  24. Barbara Ann says:

    This looks delish. ..all us girl cousins are doing a GNO Night and I think I will take this with me. I’m thinking of cutting slices to take home and eat in the morning with coffee. Just in case there are any hangovers. ..

  25. Jane @ Cottage at the Crossroads says:

    Oh lawd! I could eat all 4 loaves by myself because I’m a huge lover of eggnog (and rum!) Will have to try this recipe soon!

    1. Ann Drake says:

      You crack me up! I have to say the rum is what makes this bread…along with the eggnog of course!

  26. Yum! Can’t wait to try this for my eggnog loving family! Thanks for sharing!

  27. Nana Diana says:

    That sounds delicious, Ann. I can’t believe how much you have done and you are way ahead of schedule. I have not even started yet. Got to get through hosting Thanksgiving here first. xo Diana

  28. I’ve notice those paper loaf pans on clearance in a lot of stores. I wonder if there’s a new hot item out there that everyone is switching to??

  29. 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!

  30. Marlene Stephenson says:

    Sounds delicious hope i get time to make this i really want to try it,may have to wait til after Thanksgiving.It sure did come fast this year, have a great day Ann and thanks for a wonderful recipe.

  31. Marisa Kenney says:

    How long will the bread stay fresh once baked? I’m trying to determine when to make these for gifts during the holidays.
    By the way…love your site!

    1. Ann Drake says:

      If you wrap it right away it should stay fresh for 2 or 3 days. It’s very moist. I plan to make it again and freeze some so that’s an option too.

  32. Can’t wait to try this! Sounds delish with a nice cup of tea by the fire :-)

  33. Love this bread idea! Plan to make it for Christmas. Thank you for all your great ideas. Happy Holidays!!!

  34. Nan, Odessa, DE says:

    Is the pudding mix INSTANT pudding?

    Christmas icebox cake, please

    1. Ann Drake says:

      I’m thinking about the icebox cake I promise! Yes the pudding is instant. I added that to the recipe too…thanks!

  35. Is the pudding that is added instant pudding or cook pudding?

    1. Ann Drake says:

      The pudding is instant…I revised the recipe. Thank you for thinking of that!

  36. This sounds delicious, thanks!
    I was looking for something different to give my neighbors this year.
    Love your blog.

    1. Oh Ann! I measured everything so carefully, only to realize I used the large box of pudding????????. Still in the oven and praying the bread is eatable. Sniff, sniff. I’ll start over if not, what a waste of rum, and eggnog!