The very best eggnog bread with rum glaze.

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:

Eggnog Bread with Rum Glaze.
Prep time:
Total time:
Serves: 1 loaf pan
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 (see pic above)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg

Glaze:

  • 1 cup sifted confectioners sugar
  • 2 tsp eggnog
  • 2 tbl Spiced Rum
  • 1/8 tsp of ground nutmeg
Instructions
  1. Preheat oven to 350.
  2. Spray your loaf, muffin etc. pan with non stick spray with flour.
  3. In your mixer using the paddle – mix together the eggs, eggnog, rum, sugar, vanilla and butter.
  4. The butter will remain clumpy but that is just fine. In a separate bowl, sift the flour, pudding mix, baking powder, salt and nutmeg.
  5. Add the dry mixture to the wet and blend until incorporated.
  6. Avoid over mixing.
  7. Again, the butter will remain clumpy and this is to be expected.
  8. The butter will melt when cooking.
  9. The dough will be thicker – be aware.
  10. Pour into your prepared choice of pan(s).
  11. Bake your mini loaves for approximately 30 minutes or until a toothpick comes out clean.
  12. A regular loaf pan will take about 45-55 minutes.
  13. Glaze:  Whisk together and pour over your cooled eggnog bread.

 

 

 

 

 

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— Knead to Cook

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473 Comments

  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?!

    1. I make an Egg Nog Bread with liquid egg nog not powdered and I don’t use pudding in it. Mine comes out yummie. I make it from the time the egg nog comes out in the stores.

          1. Hi Lisa, No the recipe calls for regular egg nog. The pudding mix is powdered (not pre-made pudding) as stated in the recipe. Hope you enjoy the finished product. oxo

          2. No it doesn’t. It calls for regular eggnog. (Not low-fat) and pudding mix, which is a powder e.g, Jello vanilla pudding mix.

          1. Can you post a printable recipe please? I love eggnog and I want to make this a yearly tradition.

        1. Lol, thank you!! I was going to point this out as well, albeit 3 years later !!?? Lol not to mention how terribly rude she was to make the entry at all!! She must be in need of her own blogg!! Hahaha

      1. This doesn’t call for powdered egg nog, it’s the regular liquid. Never heard of powdered.

      2. Aloha ~

        Is there any chance of sharing your recipe? I absolutely LOVE eggnog and wait for the season.

        Thank You,
        Roni

    2. Hello,
      Pati Johnson Rhea. I was reading this recipe and saw your name. I am from Nebraska and their are not many of us Rhea’s here. I do think we are all related though. I have a book that was printed in 1969 with the Rhea history. Most Rheas are in Texas and Virginia from what I remember in the book as it has been years since I read it. So nice to meet you!

      1. Lisa, My great great great grandparents were Rheas, from North Carolina and Virgina. I am from Nebraska, too. Can I buy the book with their history? I am doing a lot of geneology. Nice to meet you.

    3. For diabetics, can sugar substitute be used instead of sugar? If so, how much? Thank you.

      1. Not sure. I’ve never had an issue with it not rising. We’ve made this bread hundreds of times. My only suggestion is to check that the ingredients are fresh. I’m so sorry.

    1. Ribin, I came across your recipe and I added it to my list of goodies to make for Christmas for all my family and friends. I just have one question as I’m kind of new to the whole baking world. Once the mixture is ready to be poured into the mini loaf pans, how many cups of mixture go into each one and prevent over flowing?
      Thanks a bunch,
      Becki~

      1. Hi Becki! I always fill my baking vessels about 3/4 of the way to leave enough “rising” room not to overflow. Fearful? Always go with less instead of more. With wrapping them individually for gifts, size wouldn’t be that important. The mixture will be ready to ladle into your baking pans or whatever you’re using. Good luck and please feel free to email any questions at robin@kneadtocook.com.

  2. 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

    1. 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… 🙂

          1. For me, the regular loaf comes out fine, but i think the appearance of the bread itself is better when the loaves stay smaller, like the mini loaves or the muffins. In order to bake the full sized loaf all the way through, the bread is in the oven for a long time and the outside got almost overdone, and browner than I personally think it should be. My results were dramatically better with the smaller loaves.

          2. I have been baking this medium loaf pans. when i notice the tops getting a nice brown, i cover them with foil so the middle can cook more without the tops burning.

          3. Everyone’s oven’s temperatures are a bit different. I’m glad you found a solution that worked. You can also lower the baking temp and try that. Happy New Year 🙂

    1. These do freeze well I made some to take to N.C. for the holidays and had to freeze them for a while..Very good…)

      1. I haven’t frozen them because I deliver them fresh on the day I make them but I honestly don’t see why they wouldn’t. 🙂

  3. WHAT CAN I USE FOR A SUBSTITTE INSTEAD OF RUM IN THIS RECIPE BECAUSE MY DAUGHTER REALLY LOVES EGG NOG.

      1. I found your recipe on Facebook from Tea Paparazzo. This is such a wonderful recipe…can’t wait to give it a try. i would like to share this with my Bloggers & YouTubers. These could be package in an array of Christmas themed ideas.
        Thanks for sharing!.
        Sweet wishes,
        Sara

    1. There rum flavoring you may be able use that instead. Like vanilla, mint extracts. Rum also has an flavoring we use it in our family to flavor the egg nog for the people how can’t have the real stuff but want the flavor.

        1. The rum extract will give you the flavoring, but you should add another liquid in place of the rum, you would only want about 1/4 to 1/2 t. of rum flavoring.

      1. ??? no alcohol ??? Most extracts ARE in an alcohol base. Just like the alcohol (liquor) you’d use for drinks, the alcohol in extracts will evaporate during the cooking process (99% of it) or over time. It’s not about the alcohol; it’s about whether you want to spend the money buying a bottle of spiced rum or simply use an extract.

        1. I bought a bottle shot of Kraken Spiced Rum. $1.99. Worked for me since I don’t bake often enough to buy the extract….and it was cheaper than the extract.

          1. perfect idea!…I was wondering how to get around having to buy a bottle of rum for just 2 t needed in recipe…the little shot bottles are perfect idea!…thanks for sharing that…wish the recipe was printable…sounds so yummy, think I’ll make it for my Christmas gift baskets this year…

  4. 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.. 🙂

    1. 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

      1. Well, the large box of pudding is 1.7 so the small box can’t be 3.4. I used the large box because that is all I had and I think mine will be ruined. Batter was too thick. 🙁

        1. My small box of Jello french vanilla pudding is 3.4 ounces. I just made 40 loaves of this this weekend and that was the size I used and they turned out beautifully. I will post the pic of the box I used for reference.

          1. I haven’t tried it that way. I’m always a proponent for trying new things so if you do, let me know how it turns out. oxoxo Robin

  5. 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?

    1. 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

  6. 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!

    1. Where did you find paper baking pans? I am intrigued by that! So much easier to wrap and all! Can hardly wait to get to baking!

        1. These are wonderful, thank you for the recipe! I was wondering though, what are the dimensions of the clear bags that you use?

          1. Thank you and I don’t remember. Let me look at see if I have any lurking around here. I normally use a standard size loaf pan and measure that. Any craft store has a nice supply but let me look. Thanks. oxo

    2. I tried some paper loaf pans last night. Not a fan! they didn’t hold the shape in the middle so the loaf was fat in the middle. (it bulged out) At least that was my experience. I was so disappointed because they were very cute! I ruined 6 loaves…. plus they weren’t inexpensive. The unopened packages are going back to the store!

      1. Sheri, I always have used smaller loaf pans (4 in one pan) that I found at Walmart and believe it was by Wilton. Works perfectly every time. Happy holidays.

    1. 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 🙂

      1. 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…

  7. 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.

  8. 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 😀

  9. 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! 🙂

    1. 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

      1. The instructions call for paddle, I’m guessing that’s attachment in a stand mixer…
        Can this be made using a hand mixer or simply stirring by hand???

  10. 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!

  11. 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

  12. 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!

  13. 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 😀 )
    Thank you !!

      1. Thanks! I was hoping that was the size. I have them down to what would be a cupcake qty of dough for the grandkids and two sizes in between.

        Will definitely give this recipe a try.

  14. 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 !!!

  15. 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

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

      1. If you used Amaretto or Grand Marnier would you suggest still using vanilla extract or would you use almond? Thanks in advance.

  17. 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

  18. Yes! I love that you added rum, can’t wait to try this 🙂 and enjoy a little holiday buzz from eating the batter ha!

  19. 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!

  20. 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? 🙁

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

  22. 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! 🙂

  23. 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!

    1. Sallie, I hope they love it. I whipped up another batch last night. Trying to take care of all of my friends and neighbors by pacing myself 🙂 oxox Robin

  24. Do you think rum extract would work? Or do you think it would give it a fakeish flavoring?

    1. 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

  25. 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 !!!!!

  26. 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!

  27. When you give these as gifts, do you put the glaze on the loaf or on the side ? I want to send these as gifts … Thanks

  28. 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!

          1. Just made this bread to use up leftover egg nog. This recipe is delicious wish would made for guests at Christmas. Did not have rum so skipped it.

  29. 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.

    1. 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.

  30. 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.

    1. 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.

    2. AGREED. I made two for Thanksgiving in regular loaf pans and had to cook them for an hour and 20 minutes to get the middle cooked while the bottom and the sides were well done Loved the taste of the bread but couldn’t eat the overcooked parts. Any suggestions?

      1. I normally make it in smaller loaf pans and haven’t had an issue. I have made it in a regular loaf pan and never had an issue. If you don’t have a smaller pan try muffins for 19-22 mins. I’ll test again to see if I can experience the issue.

  31. Would you please email this fab recipe to me so I can share it with my daughters. Thank you and Merry Christmas.

  32. 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?

    1. 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

      1. Hi, Robin & Naomi: tonight was my first try of this wonderful recipe. Decided to use a Bundt pan. It has turned out beautifully. Baked it at 325 for about 50 minutes & has a beautiful golden brown color. Am waiting for it to thoroughly cool to drizzle the glaze on it. Can hardly wait to try it- have to wait until tomorrow. :-(( I also used a multi-grain all purpose flour & light Bacardi rum. Robin, thank you for this recipe. It goes in my “arsenal” of Thanksgiving & Christmas Goodies recipes.

  33. 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. 🙂

    1. 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!

  34. 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?

  35. 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!

  36. 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

  37. These look great! Can you please tell me where to buy the clear bread bags? Does AC Moore or Michaels sell them?

  38. “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 🙂

  39. Hi! I can’t wait to try this recipe…sounds yummy! Where do you buy your cellophane bags to put them in for gifts? Thanks!

  40. 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!

    1. I don’t. I haven’t had an issue. I make and deliver the same day but our loaves stay in a tupperware container and they are just fine for 2 days 🙂

  41. 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!

  42. 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. 🙂

    1. Finally, someone else making mini-muffins! Do you recall about how long it took? Thanks!

  43. 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 🙂

    1. 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 🙂

  44. 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!!

    1. I use a Wilton pan that has 4 smallish loaves and it makes one batch of 4. I fill each well 1/2-3/4 filled and they turn out perfectly! Merry Christmas!! oxoxo

  45. 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

  46. These look amazing! If you use the mini loaf pans, how many loaves will this recipe make? Thanks 🙂

  47. 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?

    1. 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

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

  49. 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.

    1. The amounts are exact and I’ve used this recipe what seems to be a million times. You can always add a splash more rum if needed but yes, this is correct.

    2. I did it today, it’s a perfect mix of liquids. It will initially seem like it’s not enough…..powdered sugar can take a minute of stirring to absorb the liquids. And powdered sugar icing is incredibly forgiving….if it’s too thick, you can add more liquid (pretty much anything) and if it’s too thin, just add more sugar.

  50. 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!!

  51. 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. 🙂

  52. 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!

  53. Gonna make this tonight with my family….really excited! God bless you and Merry Christmas! Thank you for sharing!!!

  54. 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?

    1. I’ve only used full fat and haven’t tested with low fat. Unsure. I hate tampering with this one as it’s a favorite of so many 😉

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  56. This looks delicious however, it just seems to have way too much sugar, What can I substitute the glaze with?

  57. 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

  58. 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…

    1. I’m not sure April. I made 40 loaves this year and didn’t have a problem. I’m so sorry… It’s hard for me to tell without being there with you.

  59. 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.

    1. 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.

  60. 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)!

    1. 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!

  61. 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!!!!!

    1. Wendy! Thank you my sweet for the glowing recommendation. I’m totally with you… not a fan of eggnog but love the bread!

  62. 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.

    1. Oh boy Lesley, That’s a hard one. I’m afraid anything else wouldn’t lend the right flavor (buttermilk etc). Let me think about it.

  63. I’m wanting to make this and mail it to someone. My concern is the eggnog in the glaze. Wouldn’t it spoil? Can it be omitted?

    1. I wouldn’t think so if you were shipping 2-3 day. We leave it out under our cake dome for a few days while everyone eats it and it’s fine.

  64. Hi! I absolutely love this recipe! Last Christmas I made it multiple times for various gifts and parties. In particular I made a loaf for a friend who brought it along to a family gathering. It’s now July and her family is requesting I make more! I was wondering if you have a suggestion for making the bread out of egg nog season? Is there some way I could mimick the flavor?
    If not, do you have or know of another rum cake/bread recipe I could send them?
    Thanks!

    1. You know Beth, my grocery stores still sell egg nog in the dairy case. I only make it during the holiday but I also believe that there is an egg nog extract or flavoring you can use however I haven’t used it.

  65. Oh my goodness!!! We’re only at the end of July and I am already looking forward to making this! It looks ah-mazing! I’m going to purchase mini loaf pans for the occasion. Did you bake all 4 mini loafs in the oven at the same time or 2 at a time. Looking forward to your response! Have a great day! Xoxo!

    1. Hi….I just made the loan and it looks good but the middle sunk in….my question is for the glaze… since I am bringing it to someone’s house does the glaze harden if Input it in the fridge?

    1. I would assume she cut it out with a mini cookie cutter after she made the slice for the photo, or at least that is how I would get there.

    1. You know the funny thing is I’m not either. This bread is a wonderful transformation of the flavor. I love it. I haven’t tried custard in it but I would advise trying it with eggnog first to see what you think. You may be a convert like me. oxo

  66. This recipe looks amazing. I am definitely going to add it to this years holiday baking line up! I live in the Bay Area and think this recipe will deserve Bud’s Egg Nog for sure!

  67. Hi, thanks for sharing. This looks great! I’d like to add these to Christmas baskets I’m making this year, but I’m wondering if there is egg nog in the glaze, do they need to be refrigerated? I’m planning on giving some to coworkers and don’t want to end up w ten baskets in the lounge fridge. Thanks!

  68. I have four loaves in the oven right now and they look and smell amazing! I’m going to mail a couple to my daughter for her birthday this week since she loves eggnog! Do I have to wait for the loaves to completely cool before I glaze them? Not sure i can wait that ling for a taste test!

  69. Hi there, this recipe looks AMAZING (so does the final product!!).. I was wondering if its still possible to make this recipe with homemade eggnog, instead of the store bought stuff? The reason I ask is because I’m living in Ireland, and I have never been able to get eggnog over here. Would it alter the recipe do you think, because I know the the store bought eggnog has thickeners and stabilizers in them that home made stuff obviously wouldn’t…. Thanks for your thoughts and for sharing this amazing recipe!!!

  70. My daughter posted this recipe on facebook and I’m definitely going to make these for holidays. But reading through recipe and comments from other fine folks, I was looking for and wondering if I could use “Evans Eggnog” which is sold in liquor/ABC stores here? The Evans Eggnog already has the rum in it. If I did this, guess just use same “1 1/2 cups of this eggnog. Don’t know, what do you think? Want to make this for holidays for friends and neighbors. Thanks. Happy Thanksgiving

  71. I found this recipe on Pinterest and it is delicious! I want to make more for Christmas but my mom has gluten allergy, so is there a different type of flour I could use instead to make it gluten free? Ex: rice flour or something?

  72. The batter has an almost LEMONY flavor – has anyone else noticed that? It’s a very light taste considering egg nog is usually the “lightness” kiss of death. I love it just the way it is! Perfect! Thank you!

  73. Dear Robin,

    I want to thank you very, very much for this incredible recipe.

    I am a big fan of all your recipes and I want to sincerely thank you for all you share with us.

    You are amazing!

    Thank you! 🙂

  74. Yum, can’t wait to make these. Do you have any suggestions for high altitude baking? I live in Nevada at 4700′ elevation.

    1. I used to live in Sparks and used to make this with no issues. Unfortunately you may need to do a test loaf or muffin. I’ve been out of the altitude thing for so long I forget any tricks I used. Sorry. oxo

  75. Bread just came out of oven; looks great! Question: since using eggnog for icing does this need to be refrigerated (the bread)?

    Thanks

  76. I know the recipe says regular eggnog but I only have Market Pantry light eggnog. What do you think will happen if I use light instead?

  77. Hi! I do a lot if baking , but have never used loaf pans- mini or regular. Could you please provide the measurements of the different sizes of loaf pans so I purchase the correct (mini) size pans? Thanks so much. Can hardly wait to try this . . . Soon!!!

  78. Hi! Would this be successful using an Ultragrain Blend All Purpose Unbleached Flour? A friend uses this flour in all her baked goods since it is a whole grain flour with white flour appeal- the brand is “All Natural Ultragrain Blend” by ConAgraMills.
    Thank you! Merry CHRISTmas!

  79. Hi, just made these in mini pans. 350 for 30 minutes.
    Middle seems a little loose but sides are perfect. Is it supposed to be like that due to the butter? I would hate to overbake!
    They look wonderful, thank you for sharing! 🙂

    1. No, a toothpick inserted should come out clean. Bake for an additional few minutes. If you’re concerned about the edges, cover with foil. Everyone’s ovens are so different and cook at different temperatures unfortunately.

  80. The smallest (8″x3 3/4″x 2 3/8″) loaf pan I could find. Will this work? Same oven temp? Baking time should be . . . ??
    Thank you!!

  81. I made this and put them in a mini muffin pan. They are amazing-I am so glad I tried the recipe! The glaze is delicious! 🙂

  82. Hi! Am so anxious to make this! I’ll be using a regular Bundt pan though. Will one recipe be enough for the Bundt pan? Plan on baking it at 325 degrees since my Bundt pan has a dark interior.
    Thank you!

  83. I love this bread, I shared the recipe with many of my friends and some I made it for them and they loved it!!!
    My only problem is the oven time, I even bought a oven thermometer and my bread still needs to cook longer than 30 min for the mini loaf, I have to cook it for 50 min on 350. I appreciate your advice with using aluminum foil so my side don’t burn! Again thanks for sharing the recipe!!

  84. OH. MY. GOD.

    I just made this (my parents are coming over for dinner and it sounded like the perfect cake!) and if the cake is as amazingly delicious as the batter was (I swear, I only had.. okay, I ate a lot of the batter before I could restrain myself) then I think I’ve just found a new holiday classic! Thanks so much for sharing this!

  85. I’m going to say first of all that I am definitely trying this again. I made 4 mini loaves, baked them 10 min. longer and they totally collapsed after they had been out of the oven. The middle was gooey and the only part I could salvage was the very top, which was starting to burn. I’ve baked a lot with this oven and can’t figure out what happened. Even the very bottom was gooey. I double checked the oven temp too. It’s not like I’ve never baked before at 60+ yrs old!! The top tasted wonderful so I know I will try again, but think I’ll try a regular bread pan or the bundt pan that someone suggested.

    1. PamelaDee, I’m sorry that you had bad luck with this recipe. I would check the freshness of your ingredients. I’ve baked over 100 loaves and never had an issue. Hmmmm… Can’t think of what else it can be.

  86. I just tried this amazing recipe this morning and it is definitely a keeper. Our family loves egg nog and I was using up that left after the holidays. I can see I’ll have to keep some in the freezer to use during the year. I had no rum and in the icing I substituted orange juice. Just skipped it in the recipe for the bread.

  87. Does this need to be refrigerated? I ask because I would love to make and ship them for Christmas.
    Thanks,
    Debbie

  88. OMGOODNESS!!
    THANK YOU. ..THANK YOU ROBIN!
    Go look at a mirror Robin and bIow yourself a kiss !
    I just got done baking these for a bake sale however I did and raisins to mine after I soak them in some of them from and of course I made myself one to test and OMG everyone here at my house has tried it and wanted more but I only made enough for the bake sale 24 Mini loaves. 😉
    Another delicious recipe for the holidays, and so simple! I was going to substitute the rum..
    I don’t drink, but I went to the nearest party store and bought the cutest little bottle of rum. I sure am glade I added it to this recipe…. it’s sooo darn good. We’ll HAPPY HOLIDAYS,

    CHEERS!!!

  89. I made the eggnog bread in a bundt pan and it was the perfect amount. I baked it for 50 minutes and it turned out beautiful and delicious!!

  90. Hello!

    Just found you but will be a loyal follower! this is wonderful, made them this morning and can’t stop eating it!
    Will be sharing your recipe on my blog along with a link to your site….
    Happy Holidays!
    Lois
    Pineridgehills.com

  91. I would like to make this bread, but I was wondering what are the dimensions of each of the mini loaf pans that you used?

  92. I just made two batches to give out as gifts, and let me tell you…this recipe is fabulous! The glaze is such a nice touch, but honestly the bread could be eaten without it, it’s that good. 😉 With 2 days left until I’m due to have my little one, I’m afraid these might not make it out the door to their recipients. Hah. Thank you pintrest for leading me here, and thank you Robin for this wonderful recipe!!

    1. It’s definitely a recipe that needs to come with a warning. I feel a bit at a loss this year being vegan and not making it because it is such a holiday staple here. I may need to try a vegan version 🙂 Merry Merry! oxo

  93. This was amazing! First off really easy to make and second, third and fourth…..delicious! There are no words! I used the disposable 8×2.5×2 pans and filled them a little less than half and ended up getting 2 and a half loaves…but then I couldn’t just have a half batter loaf…..so I made another batch and had a total of 5 loaves! Magnifico! To heck with Christmas cookies!

    Quick question how did you store them?

  94. How much do you fill the mini loaf pans? About half way? I’m only getting about 3 mini loaf pans but maybe I’m filling them too much?

  95. I know this post is 2 years old by now but.. thank you, thank you, THANK YOU for this recipe!! What a delicious holiday bread. This will be a Christmas morning staple in my family for years to come. Once Upon A Chef, you rock.

    1. Thanks girl for the compliment. This is, hands down, the most popular recipe on my site. Funny now I’m vegan – I don’t make it but I should for my family 😉 Happy New Year! oxo

  96. Tried this recipe today. The loaves turned out delicious but the process was messy. As the butter melted in the mix when the loaves were in the oven, the butter poured over the mini loaf pan edges and burned on the bottom of the oven creating smoke for most of the baking time. Next time I will melt the butter completely for the batter before it goes in the oven.

    1. Try to not overfill the pans. I typically fill only 3/4 or less filled with the batter to avoid overflowing while baking. Thanks for the comment. Merry Christmas.

  97. In the Rum Glaze ingredients, it says “2 tbl Spiced Rum”.
    Is that supposed to be tsp or tbsp.?
    Thanks!

  98. I saw you said if you didnt want to use alcohol to use juice. What kind of juice would you use? My husband is allergic to any kind of alcohol (which i know does burn off sometimes with cooking but i dont want to chance it) so using juice is the only option. We all love eggnog ( i make eggnog pie every year).

  99. Just tried this after it popped up on my FB feed. Turned out great! I made 8 mini loaves, glazed them and sliced them for a tea. Everyone really enjoyed them. Will be doing up another batch for Christmas gifts!

      1. Hi Robyn
        I was wondering if you have posted your vegan version of the recipe yet?
        I’m going to make the original recipe for myself but I have a daughter & niece who are both allergic to many foods so have switched to a vegan diet as it seems to work the best for them. I haven’t had a chance to look through your site to see if the recipe is there but if you could send me the link I would greatly appreciate it.
        Thanks & sooo looking forward to trying both recipes.

  100. I have been baking for over 40 years. My first thought when reading this recipe was that it had an awful lot of liquid for 21/2 cups of flour. I went for it anyway. It took 75 minutes and lots of foil to finish it . I looked at other recipes and they call for just 1 cup of eggnog which makes more sense. Did anyone else report this? I used a 9×5 loaf pan

    1. No, I’ve created and used this recipe over 100 times and never had a problem. Please adjust as necessary but I recently made this plant based and used the same amount of nog and it was perfect. Thanks for your comment. oxo

  101. Ok after scrolling through the comments I didn’t see what I was looking for. The eggnog I have is Pennsylvania Dutch which is 14.75 % alcohol (has rum, brandy, and blended whiskey in it). Is this the type of eggnog you are using or you using the nonalcoholic kind in the dairy section? Would hate to know I made this and the whole family gets drunk at Christmas dinner.

    1. Ha ha Tammy! I use the non-alcoholic eggnog from the grocery store. I’m sure the alcoholic version would also work but could pose a problem for guests eating it. 🙂 oxo

    1. Hi Marj, It did dry nicely. Once it dried, I packaged up in cellophane bags as photographed in the post. Everyone I give it to consumes it immediately 🙂 ox

  102. my son loves spiced rum AND eggnog. ( I am a fan of neither) This cake is absolutely delicious! Will definately be adding this to the Holiday baking give- aways. Thank you 🙂

  103. Hi! I love nothing more than trying new recipes, I can’t wait to try it. As was just wondering beside the spiced rum what other rum or alcohol would you suggest. Thanks in advance !

    1. I’m not an alcohol aficionado at all. I googled and this is what I found:

      Substitute equal amount of liquid. Rum (light or dark) – Water, white grape juice, pineapple juice, apple juice or apple cider, or syrup flavored with almond extract. Substitute equal amounts of liquid. Sherry or Bourbon – Orange or pineapple juices, peach syrup, or non-alcoholic vanilla extract.

      Hope this helps. ox

  104. Im from NZ and eggnog isn’t very common, therefore you can’t buy premade eggnog. If I make the liquid from scratch that will suffice?

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  106. I love this recipe and make it in mini loaves, 4 as suggested. However, I found the baking time to be about 50 minutes when cooking 4 at once. Anyone else have this result? I hope they don’t taste dry….

  107. You are so talented and patient!! I’m sharing some of your treats tomorrow on my blog. Thanks so much for linking up to my Red, White, Blue & You Link Party! I always love everything you make!

  108. Hello! This is my 1st comment here so I just wanted
    to give a quick shout out and tell you I genuinely enjoy reading your articles.
    Can you suggest any other blogs/websites/forums that deal with the same subjects?

    Thanks for your time!

  109. I made this recipe and love it! It might be my oven, but there was a small area near the top middle of the loaf that was mostly uncooked after baking at the temp and timeframe suggested. A toothpick came out clean and the edges of the loaf were pretty brown so I didn’t want to o recook it. It was either the oven or the fact the butter was not completely incorporated. Anyone have a similar experience? The flavor was delicious!

  110. I made this multiple times last year and I’m making it again this year! It’s a perfect recipe and works every time. It’s now a tradition. Thank you for sharing!

  111. 12 pages to print the recipe because of huge pictures–barely worth it. I did do it from my computer and choose the pdf and printed only pages 6 and 7 at 78% size. So that I have the recipe on a single sheet… unfortunately no pictures because they are so large…

  112. Captain Morgan is a spiced rum can I use it it is my favorite in a rum and coke drink. I didn’t see anyone say they use it? I am every anxious to try this and use it for Christmas gifts to my friends, family and neig
    hbors! Thanks for the recipe and have a very Merry and Blessed Christmas!!

  113. Recipe for Eggnog bread please. Could not find the place,where to print it from.
    Must be fabulous, there are a lot of comment to scroll through to get to the bottom!

  114. I made this tonight but grabbed regular pudding instead of instant pudding mix, will that make a different? Or make it not turn out?

  115. Hello, I am wondering how long after baking these yummy loaves, they may b3 kept in the fridge in an airtight container?

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