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Christmas Glazed Eggnog Bread

Christmas Glazed Eggnog Bread

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  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 2 hours +1 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 1 Loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This festive Christmas Eggnog Bread is full of holiday flavors like nutmeg, cinnamon, and a hint of rum extract. The moist, flavorful loaf is finished with a sweet eggnog glaze that adds just the right amount of indulgence. Perfect for breakfast, dessert, or gifting during the holiday season!


Ingredients

Units Scale

For the Bread:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 1/4 cups whole eggnog
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon rum extract
  • 2 large eggs

For the Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1/8 teaspoon ground nutmeg
  • 24 tablespoons eggnog (enough to achieve drizzle consistency)

Instructions

  1. Prepare the Bread:
  2. Preheat the oven to 350°F (175°C). Grease and flour a 9 x 5-inch loaf pan or spray with baking spray. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
  4. In a separate large bowl, whisk together the eggnog, sugar, vegetable oil, vanilla extract, rum extract, and eggs until smooth and fully combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing just until moistened and combined (do not overmix).
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until the bread is golden and a toothpick inserted in the center comes out clean.
  8. Allow the bread to cool in the pan for 20 minutes, then transfer it to a cooling rack to cool completely.
  9. Make the Glaze:

  10. In a small bowl, whisk together the powdered sugar, vanilla extract, rum extract, ground nutmeg, and 2-4 tablespoons of eggnog, adding the eggnog a little at a time until you reach a drizzle consistency.
  11. Once the bread is slightly warm (not hot), drizzle the glaze over the top, letting it soak into the bread. Continue drizzling until the glaze is used up.

Notes

  • For extra flavor, you can increase the nutmeg or add a pinch of ground cloves to the bread batter.
  • The bread can be made ahead and stored in the refrigerator for up to 5 days. It also freezes well; just wrap it tightly in plastic wrap and store in an airtight container.
  • Serve the bread slightly warmed with an extra drizzle of eggnog glaze or whipped cream for a festive touch.
  • Refrigerator: Store the glazed bread in an airtight container in the refrigerator for up to 5 days.
  • Freezer: Wrap the cooled bread tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 260
  • Sugar: 24g
  • Sodium: 210mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 35mg