Eggnog Bread with Rum Glaze.

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A friend just emailed me for this recipe and I thought I would add it quickly to my website.  I will be making this shortly for Christmas gifts for friends/neighbors (as well as taking better photos of it).  But for now, here are my not-so-fabulous pics of my very fabulous eggnog bread :)

 

 

 

I want to preface this recipe by stating that I make it in mini loaf pans (4 to be exact) for one batch.  If you don’t wish to use alcohol try using juice as a nice substitution.  Now onto the recipe:

 

Ingredients:

2 eggs
1 and 1/2 cups of regular eggnog (not low fat)
2 tsp Spiced Rum
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter @ room temperature
2 1/4 cup all purpose flour
1 (3.4 ounces of powdered) package of instant French vanilla pudding mix
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg


Directions:


Preheat oven to 350. Spray your loaf, muffin etc. pan with non stick spray with flour. 

In your mixer using the paddle – mix together the eggs, eggnog, rum, sugar, vanilla and butter. The butter will remain clumpy but that is just fine. In a separate bowl, sift the flour, pudding mix, baking powder, salt and nutmeg. Add the dry mixture to the wet and blend until incorporated. Avoid over mixing. Again, the butter will remain clumpy and this is to be expected. The butter will melt when cooking. The dough will be thicker – be aware.  Pour into your prepared choice of pan(s). Bake your mini loaves for approximately 30 minutes or until a toothpick comes out clean. A regular loaf pan will take about 45-55 minutes. 

Rum glaze:
1 cup sifted confectioners sugar
2 tsp eggnog
2 tbl Spiced Rum
1/8 tsp of ground nutmeg

Whisk together and pour over your cooled eggnog bread.

 

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214 thoughts on “Eggnog Bread with Rum Glaze.”

  1. What a beautiful bread and it looks delicious as well. I know I don’t have any spiced run and may not have any regular rum in my cupboard, either. Can we substitute water or maybe some other liquid in it’s place?!

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  3. Could you please clarify the yield of this delicous recipe?? How many 9 x 5 loaves does this make, since I dn’t have mini loaf pans. How many muffins? And are they cooked for the same time?? I get SO dang nervous when I make a new recipe LOL I think this recipe will be the perfect gift for my apartment neighbors, my postal worker and close friends. Thanks for sharing the recipe.

    Blessings,
    Terri

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    • Terri, I used mini loaves but will work with this recipe again (normally a holiday recipe for me). I would think it (from memory) that it would make 1 regular loaf. You would increase the baking time by about 10 minutes and keep a watchful eye from there. I will whip up the recipe in a loaf for you and give you the exact baking times. The muffins would bake for about 16 minutes or so. Stay tuned… :)

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  10. this sounds so good, will be making it – prob with the orange juice and due to lactose intolerance.. hoorah, there is now lactaid eggnog.. for joy.. :)

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    • Actually, Lactaid makes a dair free eggnog that tastes exactly like the real thing (My husband is lactose intolerant and loves egg nog).

      Also, I would like to point out this recipe is DELISH! I wrote down the ingredients to do my shopping and confused recipes once I got there so I ended up buying Cheesecake flavored jello and it turned out REALLY good. i made a mini loaf and 12 individual “cupcakes” out of this recipe.

      ps. found you on pinterest

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  15. I will definitely try this recipe! Thanks for sharing it! There is a brand of eggnog available in the supermarket here in NJ, which is delicious and would be perfect for this. And it comes in different flavors, (like caramel and pumpkin!) which might make it even MORE interesting! (the brand is called Hood). I wanted to know about the glaze…does it harden enough so as not to be messy when you put the loaves in the cellophane bags?

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    • We have Hood too and they would be awesome! The glaze does get hard enough to place in bags. I do this every year and everyone loves it! Can’t wait to hear what you think. oxoxo Robin

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  16. Can’t wait to try this! I just bought the cutest mini loaf pans at Michaels the other day. They are paper/cardboard but def made for the oven and will make great gifts. Love sweet bread recipes. Thanks for sharing!

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    • Laura, I’m not a gluten expert but what type of generic flour do you use in lieu of All Purpose that is gluten free? I think I would go with that type. I’ve tried several gluten free flours and nothing is really standing out. I can happily research that for you and get back to you :)

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      • Bobs red mill is a very nice all purpose flour which I’ve used several times to substitute for regular flour in quick breads. I usually add the xanthum gum, but I’ve read you don’t necessarily have to in quick breads. I’m going to try doing it gf today. I also plan to use rum extract so we’ll see how it goes…

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  19. Looks delicious! Can’t wait to try it. For those not wanting to use real Rum, there is a rum extract. Maybe use 1/4 – 1/2 teaspoon.

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  20. I doubled the recipe, used 2 large bread baking pans and at 350 degrees it took about 80-85 minutes total. I haven’t cut into them, but I think they are done enough. And if not…OH WELL I can’t wait any longer! LOL I don’t have a small bread pan, but I think that might be a better route, the color is darker on mine due to the longer bake, or perhaps muffins would work too?! Thanks for this lovely recipe Robin :D

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  21. This recipe looks awesome and would make a great gift for coworkers!! Can you clarify on the amount of vanilla for the bread portion of the recipe? It says “t of vanilla extract” (with lower case “t”) so I assumed it was teaspoon but it spelled out “tsp” for others. Just double checking so that I don’t mess up the flavor.
    And could you also send this to my email please? I’m sure everyone at work will be requesting the recipe! :)

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    • I used a spiced rum that my husband bought at the liquor store. I’m unsure of the brand but I need to go and get more for baking this. I’ll post what brand I use for reference. Robin oxox

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  24. These look YUMMY AMAZING!!!! I was wondering if the “spiced rum” in the ingredients is rum extract? If not, would that work instead and would I add more…and my rum extract isn’t “spiced”…so what spice addition would you suggest? Thanks! ( : I can’t WAIT to add this to our traditional Christmas Brunch plate of nut breads! YUM!

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  26. hi there,i would love to try this,but as i was reading the recipe,it said 1.5 cups of eggnog.does that mean 1 and a 1/2 cups.thanks

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  27. This is the glaze recipe I use and it will set up hard enough after drying to put the bread into bags.

    Egg Nog Glaze:
    2 Cups powdered sugar
    2 Tbs. softened butter
    1 tsp. vanilla
    3 Tbs. Egg Nog
    Whisk together to combine ingredients. May add a bit more egg nog for consistency. (* I like it at Elmers Glue thickness, between a glaze and frosting) Drizzle away!

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  28. excuse-me, i’m french canadian and your recepie look delicious but i would like to know what de “c” means in 1.5 c of regular eggnog. (never stop learning :D )
    Thank you !!

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  31. Hello !!! Could you be more specific about which pudding mix and the exact grams or ounces per package that you use? I would rather use exactly what you use, it will save me from wondering if I got it right. Many thanks !!!

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  33. Hi, would you please email me this recipe. I have read it over sooo many times I could almost make them by memory but I didn’t trust it that much. Thank you so much for sharing this recipe

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  34. These look fantastic…will definitely make! Wondering about the french vanilla pudding…can I just use regular vanilla pudding mix?

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  37. I just made this and it is the best bread I have ever had! So yummy. I wanted to try it out to give as Christmas gifts. The only problem is I don’t think it will last long enough to give away!! The family loved it too. Thanks for sharing

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  40. This is absolutely heavenly! I made this for my husband and I while we were decorating for the holiday today! Going to make for our neighbors and share the goodness!
    Thank you so much for sharing!

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  41. I just made this in a regular loaf pan and cooked it for over an hour because the middle was still runny. It’s been way over an hour now and is still runny. What should I do differently? :(

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  42. this recipe looks delicious … who doesn’t love egg nog?! could you please email this recipe to me?
    thank you for sharing!
    Lisa B.

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  43. I wanted to make something yummy for my coworkers, and I think this is the perfect idea! Can I used another extract instead of rum since some of my coworkers will not want it in their loaf? I can’t wait to make some!

    Thanks! :)

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  44. Pingback: No Santa Cookies This Year…Eggnog Rum Bread « Sweet Heat Chefs

  45. Taking the bread to my Daughters Christmas Family Dinner on Saturday! She is hosting this Year! Making two loaves one for me and one to take…

    Merry Christmas! Thank you for Sharing you wonderful Recipes!

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    • I don’t know b/c I haven’t used it. You can certainly give it a whirl in the bread. If you’re opposed to using alcohol, use vanilla extract and orange juice in the glaze in lieu of the rum. oxox

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  47. Tnkz !!!!
    I’m going to tried this tomorrow looks so yummy and I bet it taste good too !!!! And also can you send me this recipe to my email plz!!!
    :) have a beautiful holidays !!!!!

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  49. I’ve already made two batches. It is absolutely delicious. Thank you so much for sharing this recipe. I made a regular size loaf and a smaller loaf instead of one large loaf, knowing I would end up sharing. Everybody loved it!

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  51. Looks wonderful! I’m certainly going to give this a try! My only question is if you use regular or unsalted butter? Thanks for sharing!

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  52. Back on Nov 26 I asked you for the baking time for a regular loaf since I don’t have mini loaf pans. You replied and told me that you would try a regular loaf and muffin tins to get the correct baking times. I have scrolled all of the ostings and have nt found your answer.

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    • Terri, I’m so sorry! 350 temp. for 45-50 minutes. I would keep a watchful eye on it from 30 minutes on. If you notice that the edges are getting a bit brown, cover the edges with foil to allow the interior to bake. I hope this helps. Muffins, I would think, because I haven’t done it, 20-25 minutes but again, start watching around 18 minutes. Give or take a few minutes.

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  53. Yeah…If there is one thing I hate it’s getting excited about a recipe and then it doesn’t work out. I followed the recipe exactly, and used a regular loaf tin. By the time the dough in the middle was cooked, the outside was burnt. So, I would suggest DO NOT use this recipe if you are going to just use a regular loaf pan.

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    • Chris, I’m sorry to hear that. I have made it several times in a regular loaf pan and it turned out fine. Everyone’s oven temperatures vary so you may wish to lower the temp. a bit and if you notice the top getting too brown, cover it with foil so the interior has time to cook. See if that helps.

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  56. This recipe looks amazing. And I’m reading the comments and have to give you props for your kindness and patience. Just one question, do you have any idea if this would work out well in a bundt pan? If you haven’t tried that, no worries, I can always give it a shot and just keep an eye on the oven but thinking it might look nice in bundt shape. Thanks! Regular size so assuming the same 350 degrees and be watchful around the 30 minute mark would apply?

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    • I would think it would AWESOME in a bundt pan and quite gorgeous at that! I would do 350 degrees and watch it after 35 minutes or so. Again, if you notice its getting browner around the edges just cover with foil. Everyone’s ovens run at different temps. I was just at a friend’s house who has a Viking Professional oven that’s temp. was completely out of whack. Patience and persistence is key. Test and until a toothpick comes out clean, keep baking. You can always lower the temp to 325 if need be but I think you’ll be just fine :) You may wish to give it a test run before Christmas or your event. Hugs! Robin

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  57. Looks great! When you double, triple, or quadruple the recipe for multiple loaves do you make any adjustments or do you just multiply the ingredients based on number of batches you are making? Thank you! I am making these for gifts for guests at a Christmas party I am hosting. :)

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    • I haven’t done it that way. I do one batch at a time, I know slow and annoying but so many times I double recipes and they don’t taste right to me. Sorry I’m not more help!

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  58. Awesome recipe!!!!!! My husband devour it. Will definitely make it again , thank you so much for the recipe. One thing, where can I find the clear wrapping?

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  59. Ooomph!! Yummy morsels of decadent goodness!!!! Like so many before me, could you please email this to me? Just in time for Christmas gifts :)
    Thanks so much!

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  60. Where do you find the mini loaves pan ? Because I have the regular size and would love to do Mini’s for Xmas gifts for neighbors

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  62. “Printer Friendly” version is not friendly! Prints 41 pages, photos and all. Highlighted recipe, print selected, prints 5 blank pages and finally the recipe on the last two! Hope it’s worth the wasted ink and paper :)

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  65. Do we need to refrigerate loaves after putting on the glaze due to the eggnog? Making these as teacher gifts on Sunday and won’t deliver until Wednesday! Thoughts, please??
    Thanks!

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  66. I was wondering what the consistency of the batter should be? Mine was very thick and sticky, to where I had to spoon it into the loaf pans. The eggnog I used is a very thick eggnog, not sure if that played a part? The final product turned out pretty good, but a little dense. I did have to adjust it for high altitude. Although, I am guessing I might have over mixed it causing it to be dense (but that should not have caused the batter to be SO thick). Thanks!

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  68. I am in the process of making this as mini muffins and I am already in love with them after eating a warm one even without the glaze on them yet. :)

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  69. Just thought I’d put some input on my experience with this recipe. I made it this morning and used rum extract instead of real rum as I am making it for people that do not drink… The bread itself was fine but when it came to making the glaze it was rather potent… so much so that it tasted like a shot of rum. I just took out the rum in the glaze itself and used the eggnog, powdered sugar and nutmeg.. turned out fine. Not sure the exact measurements I used though as I just eyeballed it. Hope this helps others :)

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    • Dana, Thanks for your input. Obviously substituting orange juice or rum extract would be helpful when wanting to avoid alcohol. I usually eyeball the rum too but most of my friends love the flavor :)

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  70. Thank you so much for sharing this recipe. I was looking for an egg nog recipe for my little pans to give as gifts, and now I have found one. I probably just missed it, but how many mini loaves does this recipe yield? Thanks again and Merry Christmas!!

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  71. I just made this (x3) and it is a hit — especially with some in my family who don’t like any nuts or fruit in their quickbread. The glaze really adds to it. I used rum extract instead of spiced rum and threw in an extra bit of cinnamon. Also used orange juice and a bit of orange extract instead of the rum in the glaze. Very nice. It will make it into my proven recipes. YUM! Thanks. :9

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  73. Loved this recipe! Thank you so much. One question we had, I noticed my bread was really heavy and thick. Is there a way to lighten this up a bit? I am using all the same ingredients you used and using the mini loaf pans from Wilton. Thanks so much for any advice?

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    • The dough is thicker for sure. I do need to spoon it into the pans for baking. The overall product has a nice texture. You can always try using a different flour (cake flour) to see if that would lighten it up enough for your taste. Let me know :) Robin

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  74. Wanted something different to give friends for Christmas gift, made eggnog bread great gift and for the Holidays for family. Thanks for posting recipe.

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  75. Are you sure the amounts for the glaze are correct? There wasn’t near enough liquid to mix with the amount of powdered sugar. I checked and re-checked what I had used. I added a small amount of water and an extra splash of egg nog. It was too nasty to use and I had to throw it out. I’ll just have to eat the bread without the glaze.

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  76. Aside from using orange juice as a substitute for the Rum, are there any other non-alcoholic substitutes you would recommend? I would like to make many loaves with varied glazes. Thanks for the delicious recipe!!

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  77. Found this on Pinterest and made today.

    I started with a loaf and I’m not sure if I accidentally used too much egg nog, but it took close to an hour and a half to cook through. Luckily, it didn’t burn and was still AMAZING. My egg-nog-hating fiance LOVED it and has eaten almost half the loaf!

    I did my second batch in a mini-bundt tin and it yeilded 14 mini bundt cakes. Those are headed out to door for gifts. :)

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  78. Pingback: Eggnog Bread with Rum Glaze. | Knead to Cook

  79. I am so looking forward to making this later today. Your recipe is very precise and clear to me……I have read it over several times to be sure. Thanks for your patience and kindness to all of the comments! Merry Christmas to you and your family!

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  81. How long do you leave the loaf in the pan to cool before turning it out on to the rack or do you turn it out as soon as you pull from oven?

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  83. Pingback: Neighbor Gifts

  87. This looks so delicious!! I’m making it today actually & will be giving a couple as gifts to my neighbors, one of which just lost her husband. :( I am trying to figure out how many mini loafs the recipes makes?? Please let me know as soon as you can so if I need to double up the recipes, I will. They look soooooo delish!! :)

    Thanks you & I hope you & your family have a very Happy Holiday & prosperous New Year! xoxo

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  88. A little bummed. I made three loaves…very excited, but the center was runny and collapsed. What did I do wrong? It is Christmas Eve and I am trying again…sigh…

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  90. I used regular loaf pans, and mine have been in the over for over an hour and a half. The edges are starting to burn, and the middle is still a soupy mess. I’ve never had this happen with a quick bread before, and I’m starting to worry about bringing these for Xmas Eve dinner :( Wish I’d tried this recipe ahead of time.

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    • Merissa, I’ve only made this recipe in muffin or mini loaf versions. You can always cover the edges with foil to protect them while they cook. Hope this helps.

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  92. Hi. I just made your eggnog bread and it is so good! Thanks for the recipe. Found it on Pinterest. I would recommend making mini loaves or muffins- I made a regular loaf and it took a long time for the bread to get done in the middle. By the time the middle was done, the outside was burnt. But that doesn’t stop me from eating it (I just cut off the crust)!

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    • Leigh, I do make mini loaves with it for gift giving. If making a regular loaf, cover the edges with foil to protect them from burning. Thanks for stopping by!

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  93. A Great Big THANK you for this recipe. I am a non lover of egg nog cannot stand the smell nor the Taste. I just got done making my 8 th loaf of this bread. By far the BEST bread I have ever made of any kind. Family was requesting orders. And then of course I would have to steal some more for myself. I would highly recommend this to anyone. Eggnog lovers or not!!!!!

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  94. Would love to try this recipe but cannot get eggnog here in Spain. The consistency of homemade eggnog is very different from store-bought from what I remember so not sure if it would be a suitable substitute. Would appreciate your opinions/suggestions. Thanks.

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