Imagine the comforting aroma of nutmeg and vanilla wafting through your kitchen, mingling with the rich scent of sweet eggnog as a golden loaf bakes to perfection.
Picture slicing into the warm, buttery bread, its rich, moist texture accentuated by a glossy rum glaze that glistens invitingly.
This Eggnog Bread isn’t just a dessert; it’s a cozy embrace on a chilly day, a sweet reminder of holiday gatherings and cherished moments.
It brings warmth and joy, perfect for busy weeknights when you crave a touch of homemade comfort or Sunday suppers where every bite feels like a celebration.
I remember one hectic holiday season when unexpected guests arrived, and this delightful bread saved the day. With its quick prep and satisfying flavor, it turned a potentially stressful moment into an opportunity to share love and warmth.
Ready to bring some of that magic to your table? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a rich combination of eggnog and rum.
- Uses pantry staples like flour, sugar, and baking powder.
- Impresses guests with a festive holiday dessert option.
- Freezes beautifully for future enjoyment or unexpected visitors.
- Offers a simple yet elegant presentation with a rum glaze finish.
Ingredients
- 2 cups all-purpose flour — use unbleached for best results.
- 1 teaspoon baking powder — verify it’s fresh for proper rise.
- 1/2 teaspoon salt — sea salt is recommended.
- 1/2 teaspoon ground nutmeg — freshly grated if possible.
- 1 cup granulated sugar — opt for organic for purer sweetness.
- 1/2 cup unsalted butter, softened — European-style butter preferred.
- 2 large eggs — free-range for better taste and texture.
- 1 cup eggnog — homemade gives a richer flavor.
- 1 teaspoon vanilla extract — pure extract, not imitation.
- 1 tablespoon rum — dark rum adds depth.
- 1 cup powdered sugar — sifted to avoid lumps.
- 2 tablespoons rum, for glaze — gold or spiced rum works well.
Step-by-Step Method
Preheat the oven to 350°F (175°C). Grease the loaf pan with butter or non-stick spray to prevent sticking. This guarantees an even bake and easy removal later.
Mix Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, salt, and nutmeg. Confirm the ingredients are well combined to avoid any lumps and to evenly distribute the leavening agents.
Cream Butter & Sugar
In another bowl, cream together the sugar and softened butter until light and fluffy. This step incorporates air, which helps give the bread a tender texture.
Add Eggs
Add the eggs one at a time to the sugar-butter mixture, mixing well after each addition. This helps to emulsify the ingredients and create a smooth batter.
Incorporate Wet Ingredients
Gradually mix in the eggnog, vanilla extract, and 1 tablespoon of rum. Stir until the liquids are well integrated into the batter, adding flavor and moisture.
Combine Mixtures
Slowly add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix which can lead to a dense bread.
Pour & Bake
Pour the batter into the prepared loaf pan. Spread evenly and bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
Cool Down
Let the bread cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely, confirming it sets properly before glazing.
Glaze the Bread
For the glaze, whisk together the powdered sugar and 2 tablespoons of rum until smooth. Drizzle over the cooled bread. Allow the glaze to set before serving.
For a festive touch, sprinkle a little extra nutmeg on top.
Ingredient Swaps
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- To make the recipe dairy-free, use a dairy-free eggnog and replace the butter with a plant-based alternative.
- If you want to avoid alcohol, substitute the rum in both the batter and glaze with additional eggnog or a splash of rum extract.
You Must Know
- Preheat the oven: Confirm your oven is preheated to 350°F (175°C) before you start mixing your ingredients. This guarantees that your bread bakes evenly from the start.
- Use room temperature ingredients: Allow your eggs, butter, and eggnog to reach room temperature before you begin. This assists them mix more smoothly, resulting in a better texture for your bread.
- Mix dry ingredients separately: Whisk together the flour, baking powder, salt, and nutmeg in a separate bowl to confirm they’re evenly distributed in the batter, which promotes even rising during baking.
- Don’t overmix: When combining the wet and dry ingredients, mix just until they’re incorporated. Overmixing can lead to a dense loaf.
- Let bread cool before glazing: Allow your bread to cool for at least 10 minutes before transferring it to a cooling rack and applying the rum glaze. This aids the glaze set properly and prevents it from becoming too runny.
Serving Tips
- Serve slices warm or at room temperature, garnished with a sprinkle of nutmeg.
- Pair with a hot cup of coffee or spiced tea for a cozy treat.
- Add a dollop of whipped cream or a scoop of vanilla ice cream.
- Serve alongside fresh berries for an invigorating contrast.
Storage & Make-Ahead
Eggnog Bread can be stored in the fridge for up to 5 days. This guarantees it remains moist.
For make-ahead convenience, freeze the loaf for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
Thaw overnight in the fridge before enjoying.
Reheating
To gently reheat eggnog bread, use a microwave at low power for short intervals.
An oven at 300°F for about 10 minutes works well too.
Alternatively, use a stovetop pan with a lid for reheating.
Holiday Tradition Significance
As the holiday season draws near, the aroma of freshly baked eggnog bread fills the kitchen with a comforting warmth that makes the heart swell with nostalgia.
Each slice of this delightful treat reminds me of family gatherings, where laughter mingles with the scents of nutmeg and rum. It’s more than just a dessert; it’s a cherished tradition that brings loved ones together.
For years, I’ve baked this bread, knowing it’s a bridge to memories of cozy winter evenings and shared stories. The rich, creamy eggnog and the hint of rum in the glaze capture the spirit of the holidays, offering a taste of comfort and joy.
Baking this bread is my way of embracing tradition, and I invite you to share in this festive ritual.
Final Thoughts
Give this delightful Eggnog Bread with Rum Glaze a try for a festive treat that’s sure to impress your friends and family! Feel free to tweak the recipe by adding your favorite spices or swapping the rum for extra eggnog to suit your taste.
Frequently Asked Questions
Can I Use a Different Type of Flour for This Recipe?
I’ve tried using different types of flour, like whole wheat or almond flour, and it worked well! Just remember, each flour alters texture and flavor a bit, so adjust liquids or leavening if needed. Happy baking!
How Can I Make This Recipe Gluten-Free?
I recommend swapping the all-purpose flour with a 1:1 gluten-free flour blend. Confirm it’s suitable for baking to maintain texture. This simple change invites everyone, including those avoiding gluten, to indulge in deliciousness. Enjoy baking!
What Can I Use Instead of Eggnog in the Recipe?
I’d recommend using a blend of milk and a pinch of nutmeg to replace eggnog in the recipe. This substitution keeps the creamy texture and festive flavor, ensuring your creation remains delicious and satisfying. Give it a try!
Is There a Way to Reduce the Sugar Content?
I’d suggest cutting the sugar in half or trying a sugar substitute like Stevia or monk fruit. These options can reduce the sweetness while maintaining flavor. You’ll still enjoy a delightful treat without the sugar overload!
How Do I Prevent the Bread From Sticking to the Pan?
I always grease my loaf pan with butter or non-stick spray thoroughly to prevent sticking. You can also line the bottom with parchment paper. This guarantees easy removal and maintains the bread’s delightful structure. Enjoy baking!
Eggnog Bread with Rum Glaze
Equipment
- 1 Loaf pan
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1 tablespoon rum
- 1 cup powdered sugar
- 2 tablespoons rum for glaze
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan with butter or non-stick spray.
- In a mixing bowl, whisk together the flour, baking powder, salt, and nutmeg.
- In another bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs one at a time to the sugar mixture, mixing well after each addition.
- Gradually mix in the eggnog, vanilla extract, and 1 tablespoon of rum.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a cooling rack.
- For the glaze, whisk together the powdered sugar and 2 tablespoons of rum until smooth.
- Drizzle the glaze over the cooled bread.
Notes
