Vintage Eggnog Bread

Eggnog bread is a moist bread with a delicious and festive eggnog flavor, and the glaze is light and sweet, making this a decadent treat to enjoy during the holidays.

Ingredients  

Eggnog Bread

• 2 ¼ cups all-purpose flour
• 3.4 ounces vanilla instant pudding mix
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ½ cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 ¼ cups eggnog
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract

Eggnog Glaze

• 1 cup powdered sugar, sifted
• ¼ teaspoon rum extract
• ⅛ teaspoon ground nutmeg
• 2 tablespoons eggnog
• 1 to 2 tablespoons milk, whole or 2% (as needed for consistency)

Instructions 

Eggnog Bread

• Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper leaving enough to overhang the sides of the pan for easier removal of the baked loaf.
• Sift together the flour, dry instant pudding mix, baking powder, salt, nutmeg, and allspice in a medium bowl then set aside.
• In a large mixing bowl, use an electric mixer on medium speed to cream together the butter, granulated sugar, eggs, eggnog, vanilla, and rum extract until smooth and fully combined.
• Add the dry ingredients to the bowl of wet ingredients and mix on low speed just until fully combined. The batter will be slightly thick.
• Transfer the batter to the prepared loaf pan and spread to an even layer.
• Bake for 55-60 minutes or just until a toothpick inserted into the center comes out clean or with a few moist crumbs. You can tent the bread with aluminum foil after 40-45 minutes of bake time to prevent overbrowning if desired.
• Allow the bread to cool in the pan for 10 minutes before lifting out, removing the parchment paper, and transferring to a wire rack to cool completely before adding the glaze.

Eggnog Glaze

• Whisk together the powdered sugar, rum extract, ground nutmeg, and eggnog until smooth. The glaze will be thick.
• Add 1-2 tablespoons milk to thin the glaze to a thin and pourable consistency. Start with 1 tablespoon, then add the second only if needed for desired consistency.
• Place a piece of parchment paper under the wire rack (to catch any drips) and spoon the glaze evenly over the top of the eggnog bread.
• Allow the bread to sit at room temperature until the glaze has firmed up enough to slice and serve.

Notes

• This recipe was developed with a store-bought eggnog. Be sure to choose a brand that you would enjoy drinking for the best flavor of your bread. 
• Homemade eggnog, that has not had alcohol added to it, can be substituted for the store bought option.  
• The rum extract can be omitted from this recipe if desired. No other substitutions or changes to the recipe need to be made if doing so.