The first whiff of nutmeg always takes me back to Grandma’s kitchen, where the air buzzed with holiday cheer and the promise of something delicious baking in the oven; this year, I wanted to recreate that warmth with a moist and flavorful Christmas Eggnog Bread. I remember sneaking tastes of the batter, that sweet, creamy flavor just screaming “Christmas!” Trust me, this recipe captures that magic perfectly and you’ll have everyone begging for a slice (or three!).
Let’s Bake Some Christmas Magic: Eggnog Bread Edition!

Hey there, baking besties! I’m so excited you’re here. Today, we’re diving headfirst into a holiday classic with a twist: Christmas Eggnog Bread. Forget those dry, crumbly loaves you’ve had before. We’re talking about a bread so moist, so fragrant, and so packed with festive flavor that it’ll become a new holiday tradition. I know baking bread can sometimes feel intimidating, but trust me, this recipe is totally doable, even for beginner bakers. We’ll break it down step-by-step, and I’ll share all my secrets for achieving that perfect texture and taste. So, grab your apron, crank up the Christmas carols, and let’s get baking!
Why This Eggnog Bread Recipe Rocks
Okay, so you might be thinking, “Another eggnog bread recipe? What makes this one so special?” Well, let me tell you! This isn’t just any eggnog bread. This is:
- Super Moist: We’re using the right combination of fats and liquids to ensure a tender crumb that stays moist for days.
- Packed with Flavor: Real eggnog (the good stuff!), nutmeg, and a hint of rum extract (optional, but highly recommended!) create that classic holiday taste.
- Easy to Make: Seriously! This recipe is straightforward and doesn’t require any fancy techniques.
- Perfect for Gifting: Wrapped in festive paper, a loaf of this bread makes a thoughtful and delicious gift for friends, family, and neighbors.
- Freezable: Make ahead of time and freeze for later! Perfect for stress-free holiday entertaining.
Ingredients You’ll Need
Before we start, let’s gather our ingredients. Here’s what you’ll need:
For the Bread:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon rum extract (optional)
- 1 cup eggnog
For the Glaze (Optional, but Highly Recommended!):
- 1 cup powdered sugar
- 2-3 tablespoons eggnog
- 1/4 teaspoon rum extract (optional)
A Note on Ingredients:
- Eggnog: Use your favorite store-bought eggnog or, if you’re feeling ambitious, make your own! Just make sure it’s good quality – it will really impact the flavor of the bread.
- Butter: Make sure your butter is softened to room temperature for the best results. This will help it cream together with the sugar properly.
- Rum Extract: This is optional, but it adds a lovely depth of flavor that complements the eggnog perfectly. If you prefer, you can substitute vanilla extract or leave it out altogether.
Step-by-Step Instructions: Baking Your Christmas Eggnog Bread
Alright, let’s get down to business! Here’s how to make this amazing Christmas Eggnog Bread:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper, leaving an overhang on the sides for easy removal.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Make sure everything is well combined. This helps distribute the leavening agents evenly throughout the batter.
- Cream Butter and Sugar: In a separate bowl (or in the bowl of your stand mixer), cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step – it’s important for creating a tender crumb.
- Add Eggs and Extract: Beat in the eggs one at a time, then stir in the rum extract (if using). Make sure each egg is fully incorporated before adding the next.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing can lead to a tough bread. I like to add the dry ingredients in three additions, and the eggnog in two.
- Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.
- Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the bread starts to brown too quickly, you can tent it with foil.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Glaze (Optional): While the bread is cooling, whisk together the powdered sugar, eggnog, and rum extract (if using) until smooth. Add more eggnog, one teaspoon at a time, until you reach your desired consistency.
- Glaze and Enjoy: Once the bread is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.
Troubleshooting Tips & Tricks
Okay, let’s be real. Sometimes things don’t go exactly as planned in the kitchen. Here are a few common issues and how to fix them:
- Bread is Dry: This could be due to overbaking, using too much flour, or not enough liquid. Make sure to measure your ingredients accurately, and don’t overbake the bread. If your oven tends to run hot, reduce the baking time by a few minutes.
- Bread is Dense: This could be caused by overmixing the batter or not creaming the butter and sugar properly. Remember to mix until just combined, and make sure your butter is softened to room temperature.
- Bread is Sinking in the Middle: This could be due to underbaking, using too much leavening agent, or opening the oven door too frequently during baking. Make sure the bread is fully baked before removing it from the oven, and avoid opening the door unnecessarily.
- Glaze is Too Thin: Add more powdered sugar, one tablespoon at a time, until you reach your desired consistency.
- Glaze is Too Thick: Add more eggnog, one teaspoon at a time, until you reach your desired consistency.
Variations and Add-Ins
Want to put your own spin on this Christmas Eggnog Bread? Here are a few ideas:
- Add Chocolate Chips: Fold in 1 cup of chocolate chips (milk, dark, or white) to the batter before baking.
- Add Nuts: Add 1/2 cup of chopped pecans or walnuts to the batter.
- Make Mini Loaves: Divide the batter into mini loaf pans for individual servings. Reduce the baking time accordingly.
- Spice it Up: Add a pinch of ground cloves or allspice to the batter for a warmer, spicier flavor.
- Boozy Bread: Replace some of the eggnog with rum or brandy for an extra kick (adults only, of course!). Start with 1/4 cup and adjust to your liking.
Serving and Storage Suggestions
This Christmas Eggnog Bread is delicious on its own, but it’s even better with a few accompaniments:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Toast a slice and spread with butter or cream cheese.
- Enjoy with a cup of coffee, tea, or hot cocoa.
Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 2 months. Let thaw completely before serving.
If you’re looking for other festive treats to complete your holiday baking, you might enjoy my Christmas Puppy Chow, which is always a crowd-pleaser. And for a show-stopping dessert, consider the Maple Pecan Pumpkin Cheesecake – it’s the perfect blend of fall and winter flavors. For something smaller and quicker, the Apple Pie Cheesecake Bites are delicious and easy to make, or maybe even some Pecan Pie Cookie Heaven! And if you need something easy and yummy, the Christmas Cracker Candy is always a winner!
Eggnog Bread Recipe
Alright, here’s the full recipe card for you to print or save!
Christmas Eggnog Bread
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Yield: 1 loaf
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon rum extract (optional)
- 1 cup eggnog
Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons eggnog
- 1/4 teaspoon rum extract (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the rum extract (if using).
- Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, whisk together the powdered sugar, eggnog, and rum extract (if using) until smooth.
- Once the bread is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.
Notes:
- For best results, use high-quality eggnog and softened butter.
- Don’t overmix the batter!
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Final Thoughts: Enjoy Your Homemade Christmas Eggnog Bread!
There you have it! Your very own, incredibly delicious Christmas Eggnog Bread. I hope you enjoyed baking this festive treat with me. Remember, baking is all about having fun and experimenting, so don’t be afraid to get creative and add your own personal touch. Happy baking, and happy holidays!
How can I ensure my Christmas Eggnog Bread stays moist?
The recipe uses a specific combination of fats and liquids to ensure a tender crumb that stays moist for days. Also, avoid overbaking the bread by checking it with a wooden skewer.
Can I freeze the Christmas Eggnog Bread?
Yes, you can freeze the bread for stress-free holiday entertaining. Wrap it tightly in plastic wrap and freeze for up to 2 months. Let it thaw completely before serving.
Is rum extract necessary for the recipe?
No, the rum extract is optional. However, it adds a lovely depth of flavor that complements the eggnog perfectly. You can substitute vanilla extract or leave it out altogether.
What are some variations I can try with this recipe?
You can add chocolate chips, nuts, a pinch of ground cloves or allspice, or even replace some of the eggnog with rum or brandy (for adults only). You could also make mini loaves.

Easy Christmas Eggnog Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the rum extract (if using).
- Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the bread starts to brown too quickly, you can tent it with foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, whisk together the powdered sugar, eggnog, and rum extract (if using) until smooth.
- Once the bread is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.