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!
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.
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.
Notes
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.You can 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.