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. This eggnog loaf cake belongs on your holiday table, and makes a great gift!
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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. A holiday Eggnog Bread is just as tasty, studded with pecans and drizzled with an eggnog glaze.
Yummmm…
The flavor of this easy eggnog loaf 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 loaf cake is perfect for an afternoon tea for the holidays. And since it ships well, it makes a great hostess gift for Christmas or Hanukkah, 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!
⭐⭐⭐⭐⭐
A delightful addition to your Christmas baking. I make spiced walnuts and pecans for friends and neighbors as part of my gift giving so I chopped some of these up but did not use raisins. What a flavor! The next time I make I will use spiced walnuts and cranberries. This recipe is a must try ❤️
- Mary Anne
A tried and true holiday quick bread
Eggnog quick bread is a cake that's leavened with baking soda or baking powder and baked in a standard loaf pan. I have some suggestions below for alternative pan presentations.
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.
Recipe Ingredients
You'll need the following ingredients to make this eggnog bread recipe:
Ingredient Notes
Eggnog: Homemade eggnog made in the blender is quick and easy to make. Just combine all the eggnog ingredients in a blender, pulse a few times, and you're ready to roll! And it's safe for those that don't eat raw eggs since you'll be baking the egg yolks. It's your choice whether to spike it or not. Alternatively, commercially made eggnog is fine for an eggnog loaf recipe, and you can use a dairy-free eggnog if you wish.
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.
Pecans: The pecans should be coarsely chopped so that they're easy to bite into. You can also add ½ cup dried cranberries or golden raisins instead of or in addition to the pecans. For a spirited kick, if the eggnog you're using is alcoholic, soak the dried fruit in the same spirit for ½ hour prior to using them. Strain them and fold them into the batter. Again, this becomes an adults-only treat.
See the recipe card for a full list of ingredients and measurements.
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 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
Spray a standard loaf pan with baking spray, line it with parchment paper, then spray the paper. Pour in the eggnog bread 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 eggnog loaf
Drizzle the glaze generously over the loaf. Dust it with nutmeg, then allow the glaze to set before serving (photo 7).
Storage and make-ahead instructions
Storage instructions: Eggnog Bread will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze it for up to 3 months. Allow it to thaw overnight in the refrigerator and bring to room temperature before serving. This cake also makes a great gift and ships well!
Make-ahead instructions: For a richer flavor and easier slicing, make the quick bread the day before serving.
Quick bread presentation ideas
Since a Eggnog bread is considered a quick bread, you can change the size and presentation depending on which baking pan you use. Here are some alternative presentation styles you can use:
- Mini Eggnog Breads: Use four to eight mini loaf pans (depending on the size of your pans), and bake for 20 to 25 minutes.
- Mini Bundt Cake: Use a 6-cup bundt pan and bake for 40 to 50 minutes (don't overfill the bundt pan, just fill it ⅔ full).
- Full-Size Bundt Cake: Double the recipe, and place it in a full-sized 10- to 12- cup bundt pan or 2 standard loaf pans. Bake for 60 to 70 minutes.
Questions asked and answered
Here are some questions you might have...
Since eggnog is made with a similar base to frozen custard, it's no wonder that it tastes like a scoop of rich, eggy, and subtly spicy melted ice cream.
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.
Yes! The flavor of diary-free eggnog products (like almond milk eggnog) is very close, so you can substitute it in without a problem.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More bundt and loaf cake recipes to try
Recipe
Glazed Pecan Eggnog Bread
Ingredients
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
Instructions
- 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, whisk together 3 cups all-purpose flour, ½ cup granulated sugar, 4 teaspoons baking powder, ½ teaspoon ground nutmeg, and ½ teaspoon kosher salt.
- In a medium bowl, whisk 1¾ cups eggnog, 1 large egg, and ½ cup canola oil. Add the eggnog mixture to the flour mixture, stirring just until combined. Fold in the ½ cup pecans (coarsely chopped).
- 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 ½ cup powdered sugar to remove any lumps. In a small bowl, mix together the powdered sugar, 2 to 3 teaspoons eggnog, and ½ teaspoon pure 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 ground nutmeg, then allow the glaze to set before serving.
- Storage instructions: Eggnog Bread will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze it for up to 3 months. Allow it to thaw overnight in the refrigerator and bring to room temperature before serving. This cake also makes a great gift and ships well!
- Make-ahead instructions: For a richer flavor and easier slicing, make the quick bread the day before serving.
Julie says
I just discovered your webpage when searching for an eggnog quick bread recipe. I was so impressed with the directions and pictures and notes and tips! The bread is in the oven now, so can't attest to the finished taste (I sampled the dough from the mixing spoon and it is divine!). I will be exploring the site more!!
Tammy Spencer says
Hi Julie, I’m so glad to hear that! I hope you’ll like this eggnog bread as much as I do, and happy baking! 🙂
Diane says
I love this recipe! I will definitely make it again. But I would like to know how to adjust the baking time to make mini loaves.
Tammy Spencer says
Hi Diane, I’m so glad you like this recipe! For mini loaves, I’d start with baking them for 25 to 30 minutes, then test for doneness with a cake tester. Happy baking!
Mary Anne Shafer says
A delightful addition to your Christmas baking. I make spiced walnuts and pecans for friends and neighbors as part of my gift giving so I chopped some of these up but did not use raisins. What a flavor! The next time I make I will use spiced walnuts and cranberries. This recipe is a must try ❤️
Tammy Spencer says
What a great idea! I love the thought of using spiced nuts. Thanks for sharing!
Logan says
This was delicious! And a great way to use up the rest of my eggnog! Seems like a new holiday tradition.