Eggnog Bread has all the creamy, spicy goodness of eggnog in a quick bread. Pecans add their nutty crunch and buttery flavor to it all. Top the loaf with an eggnog glaze and a sprinkle of nutmeg, and it's like eating a favorite holiday drink. Eggnog Bread belongs on your holiday table, and makes a great gift!
[November, 2021: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- Eggnog in the batter provides a creamy and spicy flavor, and pecans add a pleasing crunch and buttery flavor
- The glaze emphasizes the eggnog flavor even more
- Made without the glaze, eggnog bread is safe to use with homemade eggnog because any raw egg and/or alcohol are baked out
‘Tis the season for eggnog, especially homemade eggnog. It makes celebrating the holidays extra special for me.
I love this creamy, spicy (and hopefully spiked) treat, both as a drink and baked into my favorite pastries.
Eggnog Scones are one way to savor the flavor. Eggnog Bread is just as tasty, studded with pecans and drizzled with an eggnog glaze.
A tried and true holiday quick bread
Eggnog bread is a type of quick bread, aka tea bread or tea cake, that’s leavened with baking soda or baking powder and baked in a standard loaf pan.
Quick bread recipes vary far and wide in their flavoring options, but at heart they are a form of pound cake. Some of my favorites holiday quick bread recipes are Orange Glazed Cranberry Bread, Chocolate Chip Pumpkin Bread, and Sourdough Pumpkin Cake.
I've had this eggnog bread recipe for many years, originally cut out of the December 1989 edition of Better Homes & Gardens magazine.
Wow, how time flies.
What you need
The main flavoring ingredient for this eggnog loaf is...er...eggnog (thanks, Captain Obvious!). You can use either homemade or store bought. The remainder of the ingredients are pantry staples.
The pecans should be coarsely chopped so that they're easy to bite into.
How to make eggnog bread
Like all quick breads, this festive bread recipe comes together...uhm...quickly. It makes enough batter for one loaf in a standard loaf pan, and can be easily doubled.
Step 1: Combine the dry ingredients
Stir together the flour, sugar, baking powder, nutmeg, and salt (photo 1).
Step 2: Whisk the wet ingredients together
Whisk together the eggnog, egg, and oil (photo 2)
Step 3: Combine the wet & dry mixtures
Add the eggnog mixture to the flour mixture, stirring just until combined (photo 3).
Step 4: Add the pecans
Fold in the chopped pecans (photo 4).
Step 5: Bake the bread
It's best to first spray your loaf pan with baking spray, line it with parchment paper, then spray the paper. Then pour in the batter.
Bake at 350°F for 60 to 70 minutes or until a cake tester inserted in the center comes out clean (photo 5). Cover with foil after 50 minutes if bread browns too quickly.
Notice the binder clips on the parchment paper? That helps to keep it from drooping into the batter as it bakes.
Step 6: Make the glaze
Mix together the powdered sugar, eggnog, and vanilla extract. Keep adding eggnog in one tablespoon increments until the glaze is smooth and thick (photo 6).
Step 7: Glaze the loaf
Drizzle the glaze generously over the loaf. Dust it with nutmeg, then allow the glaze to set before serving (photo 7).
Questions asked and answered
Here are some questions you might have...
Yes! Homemade eggnog is easy and quick to make using the blender method (since you'll be baking the egg yolks). Just combine all the eggnog ingredients in a blender, pulse a few times, and you're ready to roll! Any alcohol will be baked out.
However, remember that the eggnog glaze hasn't been cooked. Pregnant women and toddlers shouldn't have uncooked eggnog in case of salmonella concerns from the raw eggs, and any alcohol will still be present.
Eggnog Bread will keep at room temperature in an airtight container for several days. Freeze, well wrapped, for longer storage.
You can add ½ cup golden raisins instead of or in addition to the pecans in this eggnog quick bread. And, if you’re using spirited eggnog (and I won’t judge if you do!), you can soak the raisins in the same spirit for about a ½ hour, then strain and toss them into your batter. Just be aware that this then becomes an adults-only treat.
Dress up your quick bread for the holidays
The flavor of this easy Eggnog Bread is rich and spicy, and the pecans add a pleasing crunch and buttery flavor which complements the eggnog nicely.
The loaf is delicious unadorned with glaze, but the eggnog glaze and sprinkle of nutmeg just adds to the flavor and overall presentation.
Eggnog Bread is perfect for an afternoon tea for the holidays. It also makes a great gift, either large or as mini loaves.
Eggnog Bread brings all the goodness of eggnog to your dessert table. And having a wee dram along with a slice just adds to the seasonal celebration.
All together now...Happy Holidays!
Slainté! L’chaim! Cheers!
Most quick bread & muffin recipes can be made as bundt cakes, and vice versa.
Other options using a recipe that makes one loaf in a standard loaf pan are 4 mini breads in mini loaf pans, 12 muffins in a standard muffin pan, or 24 muffin bites in a mini muffin pan. Great for breakfast or gift giving!
You can also adjust the recipe you're using (doubling or halving it) to fit the pan you'd like to use. Don't be limited to one shape for a recipe!
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Glazed Pecan Eggnog Bread
For the quick bread
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1¾ cups eggnog, homemade or store bought, see Recipe Notes
- 1 large egg, beaten, at room temperature
- ½ cup canola oil
- ½ cup pecans, coarsely chopped, see Recipe Notes
For the glaze
- ½ cup powdered sugar, sifted
- 2 to 3 teaspoons eggnog
- ½ teaspoon pure vanilla extract
- ground nutmeg, for dusting
- Preheat oven to 350°F. Spray a standard loaf pan with baking spray, line with parchment paper, then spray the paper.
- Make the quick bread: In a large bowl, stir together the flour, sugar, baking powder, nutmeg, and salt. In a medium bowl combine the eggnog, egg, and canola oil.
- Add the eggnog mixture to the flour mixture, stirring just until combined. Fold in the chopped pecans.
- Pour into prepared pan and bake for 60 to 70 minutes or until a cake tester inserted in the center comes out clean. Cover with foil after 50 minutes if bread browns too quickly.
- Remove from oven and cool in pan for 10 minutes, then remove from pan and cool on a wire rack.
- When bread is completely cool, wrap in plastic wrap and store overnight.
- Make the glaze: Sift the powdered sugar to remove any lumps.
- For the glaze: In a small bowl, mix together the powdered sugar, eggnog, and vanilla extract. Keep adding eggnog in one tablespoon increments until smooth glaze is smooth and thick.
- Drizzle the glaze generously over the loaf. Dust it with nutmeg, then allow the glaze to set before serving.
- For a richer flavor and easier slicing, make the quick bread the day before serving. Eggnog Bread will keep at room temperature in an airtight container for several days. Freeze, well wrapped, for longer storage.