Christmas Eggnog Bread has this wild way of pulling everyone into the kitchen—right? There’s always that one family member who can’t resist the cozy vanilla smell…and that sneaky cousin who swipes a slice before dinner. If you’re wishing holiday baking could feel a little easier, or just want something unique for your dessert table, this is what you want. Trust me, it’s not nearly as fussy as you’d think, and it’ll probably disappear faster than Christmas Funfetti Bread at your last party. I started this as an experiment, honestly, right after tackling their famous Banana Bread recipe. Now? It’s holiday law in my house.
Make The Bread
Okay, let’s not overcomplicate this. The best thing about Christmas Eggnog Bread is that you don’t need to be some fancy baker. Grab a big bowl. Toss in your flour, sugar, baking powder, a sprinkle of salt, and a generous heap of nutmeg. Is it weird that nutmeg smells like December? Mix those up quick.
In another bowl, whisk together eggs, melted butter, your favorite eggnog (don’t skimp!), vanilla, and (just saying) maybe a splash more nutmeg if you wanna feel extra festive. Pour the wet into the dry. Stir until it’s mostly smooth—don’t sweat a few lumps, they’ll work themselves out.
Pour the batter into a lined loaf pan. Bake at 350°F for about 45-50 minutes. If your oven runs slightly hotter (like mine, that’s probably seen better days) check it at 40. Toothpick test is your friend here. It’ll come out with just a crumb or two sticking when you hit that home stretch. Let it cool, even if your house smells like a winter wonderland and you want to dive in face-first.
You could swap this into your holiday brunch just as easily as dessert, especially beside a slice of best banana bread chai latte recipe or country apple fritter bread.
“This Christmas Eggnog Bread is the one thing my picky kids will eat every December. Bonus: it makes the whole house smell like Christmas! – Jamie W.”
Make The Glaze
Alright, let’s grab a bowl again. This time, dump in some powdered sugar. Add a few spoonfuls of eggnog (not too much!), a drop of vanilla, and just whisk. If it’s super thick, just thin it little-by-little with more eggnog. Too runny? More sugar, friend.
Don’t overthink it—the glaze is supposed to be drippy and a little messy. When your bread has cooled (if you can wait), spoon or pour the glaze over the top. I kind of nudge it around so it settles into the cracks, but do what makes you happy. Sometimes I even toss on a dash of nutmeg or colored sugar. Nobody’s judging.
People always ask if it’s optional. Sure. But why would you skip something that deliciously simple? The glaze takes it dangerously close to a five-star restaurant level, if you ask me.
Substitutions
Not a fan of regular eggnog? Try using a dairy-free version. Works just as fine. You can swap melted butter with oil in a pinch, and gluten-free flour blends—I’ve had good luck with those too.
If you’re looking to cut down on sugar, I’ve ditched a quarter-cup here and there without disaster. For spice, cinnamon or pumpkin pie spice instead of nutmeg is a subtle switch-up (if you wanna mess with tradition and not tell Grandma).
Brown sugar gives the bread extra richness, and if you want a citrusy kick, add a bit of orange zest. See? This recipe plays nice with just about any change you throw at it.
Helpful Tips
Here’s my don’t-overdo-it section. I’ve learned, sometimes painfully, that bread recipes can get thrown off by overmixing. Mix till “just combined,” then walk away. No need to be a hero. Letting it cool in the pan for 10 minutes helps a ton (removing early just leads to sadness).
If your oven is funky, rotate the loaf halfway through. Foil tent the top if it’s browning too fast. Plop a small pan of water on the bottom rack—sounds weird, but it keeps the bread moist. I do that for anything loaf-shaped now.
Incidentally, Christmas Eggnog Bread makes killer French toast the next morning—just toss that out there. Nobody’s ever complained.
How To Store + Freeze
Wrap leftovers tight, either in plastic or, my favorite, beeswax wrap. Bread keeps on the counter up to three days, but refrigerate if your kitchen’s warm (especially with glaze). Slices freeze amazing—stack them with parchment in between in a freezer bag.
When you’re ready for a slice, zap it in the microwave for 10-15 seconds or toast in a pan. Basically, it holds up well, even after a few weeks in the freezer. You won’t regret stashing a loaf “just in case” for late-night cravings or impromptu guests.
Serving Suggestions
- Dust with powdered sugar for actual winter vibes.
- Serve toasted with a pat of salted butter.
- Excellent as part of a holiday breakfast spread.
- Makes amazing gifts—wrap up in festive paper.
Go Bake This: Your Holidays Need It
So, listen—Christmas Eggnog Bread simplifies the holidays and gives you a treat everyone fights over. You get easy instructions, several ways to mix it up, and even smart storage options. Plus, it pairs ridiculously well with a cup of coffee or next to Christmas Oreo Cheesecake Truffles. Nobody will say no to another slice. Try it, and soon you’ll be the legend of your family get-together! For more on making it perfect every time, check out CHRISTMAS EGGNOG BREAD!!! The popular and loved recipe … and share your own twists. Happy baking—let your holiday table shine! Print
Christmas Eggnog Bread
- Total Time: 65 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A deliciously festive bread infused with eggnog and nutmeg, perfect for the holiday season.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup melted butter
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2–4 tablespoons eggnog (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line a loaf pan.
- In a large bowl, combine flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, whisk together eggs, melted butter, eggnog, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, checking with a toothpick at 40 minutes.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, eggnog, and vanilla until desired consistency is reached.
- Once the bread is cool, drizzle the glaze over the top.
Notes
This bread also makes amazing French toast! Store leftovers wrapped tightly; it keeps well for up to three days at room temperature or can be frozen.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg