Quick bread recipe made with real eggnog, warming spices and rum, topped off with a sweet cinnamon rum glaze! With just 10 minutes of prep work, this holiday eggnog bread is perfect as a dessert, or holiday breakfast!

Perfect for gifting and enjoying as a dessert OR decadent breakfast! We love holiday sweets like this eggnog bread and my Fudgy Chocolate Crinkle Cookies, and this is one of my Desserts you’ll definitely want in your recipe box!

Are you an eggnog fan? It seems like it’s one of those polarizing foods, like cilantro and brussels sprouts. Most people pick a side and stick to it.

I’ve always loved it, but in small doses. I could never sip cup after cup, but a little bit definitely gets me in the holiday spirit. I even have my own homemade version, made in the blender!

What’s amazing though, is how eggnog flavors baked goods. That sweet, spiced, custard-like flavor seeps into every morsel and makes things taste fantastic. Take these eggnog snickerdoodles for instance. They’re next-level cookies!



  • 2 1/4 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg


  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 Tbsp unsalted butter – melted
  • 1 cup eggnog
  • 1 1/2 tsp vanilla extract
  • 1 Tbsp rum – (or 1 – 2 tsp of rum extract)


  • 1 cup powdered sugar – whisked until no clumps remain
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 tsp rum or rum extract
  • 2 – 4 Tbsp eggnog – (depending on how thick or thin you want the glaze to be)


  • Preheat oven to 350 F degrees. Line a 9×5″ loaf pan with parchment paper, or spray with baking spray (this is the one I use). Set aside.
  • In a mixing bowl, add all dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg), and whisk to combine.
  • In a separate, larger mixing bowl, add eggs and whisk. Whisk in sugar, then vegetable oil, melted butter, eggnog, vanilla extract and rum.
  • Add dry ingredients to eggnong mixture, using a rubber spatula or wooden spoon to stir until JUST combined.
  • Pour into prepared loaf pan and bake for 50-65 minutes, until lightly golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Let cool in the loaf pan for 10 minutes, then turn out onto wire cooling rack to cool completely.


  • While loaf is cooling, make the glaze by combining powdered sugar, cinnamon and nutmeg in a small mixing bowl. Whisk to remove any lumps from the powdered sugar.
  • Whisk in the rum and eggnog, adding the eggnog 1 Tbsp at a time, until desired consistency is reached.
  • Drizzle over cooled bread and serve.

Enjoy !

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