Best Christmas Eggnog Bread with Rum Glaze
This Christmas Eggnog Bread with Rum Glaze features creamy eggnog, warm spices, and a glossy rum glaze. Simple, festive, and perfect for holiday baking.
Equipment
- 1 loaf pan (9×5 preferred)
- Mixing bowls (one large, one medium)
- Whisk
- Rubber spatula
- Measuring cups and spoons.
- Cooling rack
- Small bowl for the glaze
Ingredients
For the Eggnog Bread
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup eggnog store-bought or homemade
- 1/2 cup melted butter
- 2 teaspoons vanilla extract
- Optional: 1/4 teaspoon rum extract for extra festive flavor
For the Rum Glaze
- 1 cup powdered sugar
- 2 –3 tablespoons eggnog
- 1 tablespoon spiced rum
- A pinch of nutmeg
Instructions
Prep Your Pan
- Grease and flour your loaf pan or line it with parchment paper. I prefer parchment because it makes cleanup a breeze.
Mix the Dry Ingredients
- In a large bowl, whisk together:
- flour
- sugar
- baking powder
- salt
- nutmeg
- cinnamon
- You’ll instantly smell the warm holiday spices.
Mix the Wet Ingredients
- In another bowl, whisk:
- eggs
- eggnog
- melted butter
- vanilla
- If you’re using rum extract, whisk it in now.
Combine
- Pour the wet ingredients into the dry ingredients.
- Use a spatula to gently fold the batter. Don’t overmix. A few small lumps are perfectly fine.
Bake
- Pour the batter into your loaf pan and bake at 350 F (175 C) for 50–60 minutes, or until the center springs back and a toothpick comes out clean.
Cool
- Let it cool in the pan for 10 minutes before moving it to a rack. The cooling step matters—it helps the bread set so it doesn’t crumble.
Glaze Time
- Whisk together the powdered sugar, eggnog, rum, and nutmeg.
- The glaze should be thick but pourable. Add more eggnog if it’s too stiff.
- Drizzle generously over warm (not hot) bread and watch it melt into the loaf.