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Christmas Glazed Eggnog Bread Recipe

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★★★★★

4.7 from 50 reviews

This Christmas Glazed Eggnog Bread is a festive and flavorful holiday treat featuring warm spices and rich eggnog flavor, topped with a sweet eggnog glaze. Perfect for breakfast, dessert, or a seasonal snack, this moist loaf combines classic winter spices like nutmeg and cinnamon with a hint of rum extract for a cozy and indulgent bread that captures the spirit of the holidays.

Ingredients

Scale

For the Bread:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 1/4 cups whole eggnog
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon rum extract
  • 2 large eggs

For the Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1/8 teaspoon ground nutmeg
  • 2–4 tablespoons eggnog (to achieve drizzle consistency)

Instructions

  1. Prepare the bread pan: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 5-inch loaf pan or spray it with baking spray to prevent sticking. Set aside while preparing the batter.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon until well combined. This ensures the spices and leavening agents are evenly distributed.
  3. Combine wet ingredients: In a separate large bowl, whisk the whole eggnog, granulated sugar, vegetable oil, pure vanilla extract, rum extract, and eggs together until smooth and fully combined, creating a homogenous mixture.
  4. Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently and mixing just until the batter is moistened and combined. Avoid overmixing to keep the bread tender.
  5. Pour and bake: Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
  6. Cool the bread: Let the bread cool in the pan for 20 minutes to set, then remove it and transfer to a wire rack to cool completely before glazing.
  7. Prepare the glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, rum extract, ground nutmeg, and 2 to 4 tablespoons of eggnog. Add the eggnog slowly to reach a drizzle-able consistency suitable for topping the bread.
  8. Glaze the bread: When the bread is slightly warm (not hot), drizzle the glaze evenly over the top, allowing it to soak in. Continue drizzling until all the glaze has been used, adding a festive and flavorful finish.

Notes

  • For enhanced flavor, increase the nutmeg or add a pinch of ground cloves to the bread batter.
  • This bread can be made ahead of time and stored in the refrigerator for up to 5 days.
  • Freeze the bread by wrapping it tightly in plastic wrap and placing it in an airtight container for up to 3 months; thaw in the refrigerator before serving.
  • Serve the bread slightly warmed with an extra drizzle of eggnog glaze or a dollop of whipped cream for a festive touch.
  • Store finished glazed bread in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Keywords: Christmas bread, eggnog bread, holiday bread, glazed bread, festive bread, eggnog glaze, holiday baking, spiced bread

Find it online: https://dishedbydana.com/christmas-glazed-eggnog-bread-recipe/