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Moist Eggnog Quick Bread with Rich Eggnog Glaze

Close-up of a freshly baked, moist eggnog bread loaf drizzled generously with white vanilla glaze.
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This recipe creates a moist, spiced loaf perfect for the holidays, featuring classic eggnog flavor and topped with a simple, sweet eggnog glaze. It is an easy quick bread for breakfast, dessert, or gifting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup eggnog (full fat recommended)
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons eggnog

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and cloves. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Slowly mix in the 1 cup of eggnog and the vanilla extract until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Stop mixing as soon as the flour disappears.
  7. Pour the batter into your prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of eggnog until smooth. Add more powdered sugar for a thicker glaze or more eggnog for a thinner glaze.
  11. Once the bread is completely cool, drizzle the eggnog glaze over the top. Allow the glaze to set before slicing and serving.

Notes

  • For extra holiday flavor, you can substitute 1/2 teaspoon of rum extract for 1/2 teaspoon of the vanilla extract.
  • If you prefer a bread with a crumb topping, prepare a simple streusel topping and sprinkle it over the batter before baking.
  • This moist eggnog loaf freezes well; wrap it tightly in plastic wrap and foil before freezing.

Nutrition

Find it online: https://cookingbycarla.com/eggnog-bread-moist-holiday-quick-loaf-recipe/