Easy eggnog bread with rum glaze is perfect for holiday gift-giving, parties, and family gatherings. Simple to make and so moist!
*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 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.
Eggnog Bread with Sugar Rum Glaze
- 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 prepare my baking pans with Baker's Joy.
1 teaspoon rum extract with 1 teaspoon water may be substituted for 2 teaspoons rum.
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