This Eggnog Bread is a soft, moist quick bread that tastes like the best part of a glass of classic eggnog. Warm cinnamon and nutmeg, plus a little rum extract, give it that cozy holiday flavor, perfect for brunch, wrapping for gifting, or stashing in the freezer for holiday entertaining.

Unexpectedly Delicious Quick Bread

If you’re looking for an easy recipe full of holiday cheer, this eggnog bread is exactly what you need! It’s low maintenance (no mixer required, no complicated steps), but surprisingly delicious. It’s the kind of recipe you can throw together while the oven preheats and your coffee is still hot.

Why this Eggnog Bread is a winner:

• Big eggnog flavor from rum extract + warm spices
• Easy gift idea since it stays moist for days
• Customizable with mix-ins like dried cranberries, white chocolate chips, or pecans
• Freezer-friendly so you can bake now and serve later

Eggnog does a lot of the heavy lifting in the recipe. It brings sweetness, dairy richness, and that signature holiday spice vibe all in your ingredient. Which means the ingredient list can stay short, but the loaf still feels special. And yes, you read that right: there’s no butter or oil in this loaf. The eggnog and eggs provide plenty of richness and moisture, so you still get a soft, tender crumb without adding extra fat.

Since this is such a simple and straightforward recipe, it’s also a great “choose your own adventure” base. I’ll give you a few easy mix-in and glaze ideas if you want to lean into cranberry, white chocolate, or nutty crunch.

Ingredients and Substitutions

Pictured below is what you’ll need to make this Eggnog Bread, along with some key ingredient notes and substitutions.

• All-Purpose Flour: Use a 1:1 gluten-free baking flour with xanthan gum for a gluten-free version. Expect the loaf ot be slightly more delicate and check early to see if the bread is done.
• Eggnog: The star of the show, but if you can’t find eggnog (use a full-fat version, as this bread contains no oil or butter!), you can approximate with half-and-half plus a little extra sugar and spices.
• Rum Extract: The “tastes-like-eggnog” key ingredient, but if you don’t want to buy it, replace with an additional 1/2 teaspoon vanilla extract.

How to Make Eggnog Bread

1. Whisk Dry Ingredients: Combine the flour, sugar, salt, baking powder, cinnamon, and nutmeg until evenly mixed.
2. Whisk Wet Ingredients: Whisk the eggnog, eggs, vanilla, and rum extract until smooth.
3. Combine Gently: Stir the dry ingredients into the wet ingredients, mixing just until no dry streaks remain.
4. Bake: Pour the batter into the pan and bake until the center is set and a tester comes out with a few moist crumbs. Let the loaf cool briefly, then loosen the edges and turn it out to a wire rack. Wait until fully cool to slice.

Mix Gently for Tender Bread

Quick breads are supposed to be tender, but it’s surprisingly easy to accidentally push them in the opposite direction. The moment flour meets liquid, proteins in the flour start hydrating, and mixing encourages them to link up into a stronger network. So the question is: why does just a “little extra mixing” matter so much in a loaf like this?

Kitchen Chemistry

In quick breads, overmixing develops more gluten by hydrating and aligning flour proteins into stronger networks. This creates a tighter crumb and “tunnels” instead of a soft, even slice. Mixing only until the flour disappears limits gluten development and keeps the loaf tender.

That’s why the batter should look a little lumpy when you stop stirring. As the loaf bakes, the structure sets from starch gelatinization and egg protein coagulation, so you don’t need a heavily mixed batter to build strength. You just need everything evenly combined, then let heat do the rest.

Mix-Ins and Glazes

While this eggnog bread is delicious on its own, it’s also the perfect canvas to start your own custom loaf! Here’s a few mix-in ideas and glaze options to get you started:

• Dried Cranberries: Add 1/2 to 3/4 cup for some extra holiday vibes.
• White Chocolate Chips: Add 1/2 to 3/4 cup to make the bread a little more dessert-like.
• Chopped Nuts: Add 1/2 cup chopped toasted pecans or walnuts for crunch and toasty flavor.
• Eggnog Glaze: Powdered sugar + a splash of eggnog + pinch of nutmeg.
• Rum-Vanilla Glaze: Same as above, plus a tiny drop of rum extract (a little goes a long way).

Tips and Tricks for the Best Eggnog Bread

1. Tent with Foil: If the top is browning too quickly, loosely tent with foil to prevent over-browning while the center finishes baking.
2. Check Early: Start checking the bread around 40 minutes, especially if your loaf pan is a little larger (9×5-inches). An instant-read thermometer will register mid-190s °F in the center when fully baked.
3. Add Mix-Ins: If you add a lot of mix-ins, expect a slightly longer bake time and check the center carefully.
4. Cool Completely: Warm quick breads crumble and compress when sliced; cooling fully results in clean, even slices.
5. Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
6. Recommended Tools: Loaf Pan | Mixing Bowls | Whisk | Cooling Rack | Rum Extract

More Wintery Breads and Muffins

• Sweet Potato Bread
• Cranberry Bread with Apple Cider Glaze
• Salted Caramel Pumpkin Bread
• Cranberry Orange Streusel Muffins
• Clementine Vanilla Quick Bread