Eggnog Bread with Rum Glaze

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 10
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Welcome to a holiday favorite that’s bound to become a staple in your seasonal baking repertoire — Eggnog Bread with Rum Glaze. This delightful loaf captures the festive flavors of eggnog and adds a boozy rum glaze that’s hard to resist. Perfect for cozy gatherings or as a sweet gift, this bread is sure to impress!

Ingredients for Eggnog Bread with Rum Glaze

The magic starts with all-purpose flour, providing the structure for our bread. Granulated sugar sweetens the loaf, while baking powder gives it a gentle lift. A touch of salt enhances all the flavors, and ground nutmeg adds that warm, spicy note synonymous with eggnog. Our unsalted butter ensures a rich, tender crumb, and large eggs bind everything together. The star, eggnog, infuses the bread with creamy goodness, and vanilla extract deepens the flavor. Dark rum not only makes the glaze but also adds depth to the batter itself. Finally, powdered sugar creates that smooth, irresistible glaze.

Tips & Tricks

  • Make sure your butter is softened for easier mixing.
  • Use freshly grated nutmeg if you can — it makes a big difference in flavor.
  • Don’t skip letting the bread cool before glazing; it helps the glaze adhere better.
  • If you don’t have dark rum, spiced rum or bourbon can be good substitutes.

Serving Suggestions

This eggnog bread pairs beautifully with a hot cup of mulled cider or a glass of warm milk. For an extra festive touch, serve slices with a dollop of whipped cream and a sprinkle of nutmeg on top. It’s also a delightful addition to a holiday brunch table alongside savory dishes.

Frequently Asked Questions

Can I use light rum instead of dark rum?
Yes, you can use light rum, but dark rum adds a richer flavor that complements the eggnog better.
How do I store the leftovers?
Wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
Can I freeze this bread?
Yes, you can freeze it. Wrap it well and freeze for up to 3 months. Thaw at room temperature before serving.

Eggnog Bread with Rum Glaze Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C). Grab a 9x5-inch loaf pan and give it a good greasing. You don’t want any of that lovely bread to stick.

In a mixing bowl, whisk together the flour, baking powder, salt, and nutmeg. This dry mix is the backbone of your bread.

In another bowl, cream the butter and sugar together. You’re looking for a light and fluffy texture here, so don’t rush it. When that’s ready, beat in the eggs one at a time for even mixing.

Stir in the eggnog, vanilla extract, and half of the dark rum — just 1/4 cup. This is where the bread gets its wonderful flavor.

Now, gradually add the dry ingredients to the wet mixture. Mix until just combined; overmixing can make the bread dense.

Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Pop it into the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.

While your bread is baking and filling your kitchen with that heavenly aroma, mix up the glaze. Combine the remaining 1/4 cup of rum with the powdered sugar until smooth.

Once the bread is done, let it cool in the pan for about 10 minutes. Then transfer it to a wire rack. While it’s still warm, pour the rum glaze over the top and let it set.

Why You'll Love This Recipe

  • Rich, festive flavor that embodies the holiday spirit.
  • Easy to prepare with simple, everyday ingredients.
  • The rum glaze adds an elegant, adult twist.
  • Makes your kitchen smell like a winter wonderland.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
2 large eggs
1 cup eggnog
1 teaspoon vanilla extract
1/2 cup dark rum
1 cup powdered sugar

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, salt, and nutmeg.
3. In another bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the eggnog, vanilla extract, and 1/4 cup of the dark rum.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. While the bread is baking, prepare the glaze by mixing the remaining 1/4 cup of rum with the powdered sugar until smooth.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
10. Pour the rum glaze over the warm bread and let it set before slicing.

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