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!
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!
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.
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.
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!
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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.
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More Bread Recipes
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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Servings: 4 small loaves
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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