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I’m obsessed with this Holiday Eggnog Bread because it tastes like December without trying too hard. The crumb is tender, the top slices clean, and that sweet eggnog flavor comes through in the best way, not flat, not too heavy.

I love it for brunch, but I’m just as happy sneaking a slice at the counter with coffee while pretending I’m not going back for another. And that little hit of nutmeg?

Absolutely necessary. But the real win is how giftable it feels.

Simple, pretty, and dangerously easy to love. A holiday quick bread I actually crave every single year.

Ingredients

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All purpose flour gives the loaf structure, so it slices clean without falling apart.
Baking powder and baking soda help it rise into a soft, cozy bread.
Fine salt keeps the sweetness in check, because eggnog can get rich fast.
Cinnamon brings warm holiday vibes without stealing the whole show.
Nutmeg is the classic eggnog spice, and yeah, it matters here.
Soft butter makes the crumb tender and a little bakery-style.
Granulated sugar sweetens things up and helps the edges brown nicely.
Eggs add richness, protein, and that sturdy-but-soft texture you want.
Eggnog adds creaminess, spice, and basically the whole holiday personality.
Vanilla smooths everything out and makes the loaf smell amazing.
Sour cream or yogurt keeps it moist, plus it adds a tiny tang.
Powdered sugar turns into that sweet glaze everyone secretly wants extra of.
Eggnog in the glaze doubles down on the festive flavor.
A pinch of nutmeg on top makes it look finished and taste extra cozy.

Ingredient Quantities

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 cup prepared eggnog

1 teaspoon vanilla extract

1/4 cup sour cream or plain yogurt

1 cup powdered sugar (for glaze)

2 to 3 tablespoons eggnog (for glaze)

Pinch of ground nutmeg (for garnish)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.

2. Whisk together 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg in a medium bowl.

3. In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes.

4. Add 2 large eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract.

5. In a separate small bowl, combine 1 cup prepared eggnog with 1/4 cup sour cream or plain yogurt.

6. Alternately add the dry ingredients and the eggnog mixture to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined and no streaks of flour remain.

7. Pour batter into the prepared loaf pan, smooth the top, and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before glazing.

9. For the glaze, whisk 1 cup powdered sugar with 2 to 3 tablespoons eggnog until smooth and pourable; adjust thickness with more powdered sugar or eggnog as needed.

10. Drizzle the glaze over the cooled loaf and sprinkle a pinch of ground nutmeg on top as garnish.

Equipment Needed

1. 9×5 inch loaf pan (greased and floured or lined with parchment paper)
2. Oven
3. Mixing bowls, medium and large
4. Electric mixer or sturdy wooden spoon
5. Whisk
6. Measuring cups and spoons
7. Rubber spatula or spoon for folding and smoothing
8. Wire cooling rack
9. Small bowl for glaze and a fork or small whisk
10. Toothpick or cake tester

FAQ

Q: What pan and baking time should I use? A: Use a greased 9×5 inch loaf pan. Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Q: Can I use nonalcoholic store bought eggnog or homemade eggnog? A: Yes. Both work. Use prepared eggnog at room temperature for best incorporation.

Q: What can I substitute for sour cream? A: Use plain yogurt in equal amount or sour cream substitute made from 1/4 cup milk plus 1 tablespoon lemon juice allowed to sit for 5 minutes.

Q: How should I store the bread and how long does it keep? A: Cool completely, then wrap or keep in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days; bring to room temperature before serving.

Q: Can I freeze the bread? A: Yes. Wrap cooled whole loaf or sliced pieces tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Q: How do I make the glaze and add the garnish? A: Whisk 1 cup powdered sugar with 2 to 3 tablespoons eggnog until smooth and pourable. Drizzle over cooled loaf and finish with a light pinch of ground nutmeg on top.

Holiday Eggnog Bread Recipe Substitutions and Variations

All purpose flour: substitute with a 1-to-1 gluten free baking blend containing xanthan gum for similar texture, or use whole wheat pastry flour for a nuttier, slightly denser loaf (use same weight or add 1 to 2 tablespoons extra liquid).
Unsalted butter, softened: substitute with equal amount of neutral oil such as light olive oil or vegetable oil for a moist crumb, or use melted coconut oil for subtle coconut notes (cool slightly before mixing).
Prepared eggnog: substitute with equal parts whole milk mixed with 1 tablespoon cream and 1/2 teaspoon vanilla plus a pinch of nutmeg, or use half-and-half for richer flavor; to mimic boozy eggnog add 1 to 2 teaspoons rum or brandy if desired.
Sour cream or plain yogurt: substitute with equal Greek yogurt for tang and body, or use buttermilk (use 3/4 cup buttermilk in place of 1 cup sour cream and reduce other liquid slightly) for tender crumb and mild tang.

Pro Tips

1) Bring the butter, eggs and sour cream to room temperature before you start. They will blend together more smoothly so the batter stays light and you get a tender crumb.

2) Mix only until the flour streaks disappear. Overmixing develops gluten and can make the loaf dense. Fold gently, especially when you add the wet mixture.

3) If the top browns too quickly while baking, tent with a piece of foil loosely over the loaf for the last 15 to 20 minutes. Check doneness with a toothpick in the center; a few moist crumbs are perfect.

4) Boost and balance the flavors by adding a teaspoon of orange zest to the batter or a splash of dark rum or bourbon to the glaze. For a thicker, shinier glaze, chill briefly and stir before drizzling. Store wrapped at room temperature up to 3 days or slice and freeze for longer keeping.

Holiday Eggnog Bread Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

273

kcal

Equipment: 1. 9×5 inch loaf pan (greased and floured or lined with parchment paper)
2. Oven
3. Mixing bowls, medium and large
4. Electric mixer or sturdy wooden spoon
5. Whisk
6. Measuring cups and spoons
7. Rubber spatula or spoon for folding and smoothing
8. Wire cooling rack
9. Small bowl for glaze and a fork or small whisk
10. Toothpick or cake tester

Ingredients

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 cup prepared eggnog
1 teaspoon vanilla extract
1/4 cup sour cream or plain yogurt
1 cup powdered sugar (for glaze)
2 to 3 tablespoons eggnog (for glaze)
Pinch of ground nutmeg (for garnish)

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
Whisk together 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg in a medium bowl.
In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
Add 2 large eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract.
In a separate small bowl, combine 1 cup prepared eggnog with 1/4 cup sour cream or plain yogurt.
Alternately add the dry ingredients and the eggnog mixture to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined and no streaks of flour remain.
Pour batter into the prepared loaf pan, smooth the top, and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before glazing.
For the glaze, whisk 1 cup powdered sugar with 2 to 3 tablespoons eggnog until smooth and pourable; adjust thickness with more powdered sugar or eggnog as needed.
Drizzle the glaze over the cooled loaf and sprinkle a pinch of ground nutmeg on top as garnish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.