Eggnog Bread

Teresa Jacobson


This one always surprises people. Even people who don't like eggnog like this bread! It was a holiday favorite at my coffee shop and has earned a place in my "holiday traditions" file. It makes great muffins too and freezes well.
* The Eggnog Bread is the one on the far right of photo. Also pictured, Double Chocolate Zucchini Bread, Lemon Poppyseed Bread/Muffins, and Cranberry Orange breads.


★★★★★ 4 votes

3 mini loaves
20 Min
35 Min


  • 2 large
  • 1 c
  • 2 tsp
    rum or rum extract (optional)
  • 1 c
  • 1 tsp
  • 1/2 c
    butter, softened
  • 2 1/4 c
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1/4 tsp
    freshly grated nutmeg

How to Make Eggnog Bread


  1. Preheat oven to 350 degrees F. Coat preferred pan(s) with nonstick spray.
  2. In a large bowl, combine eggs, eggnog, rum extract, sugar, vanilla, and butter until well blended; set aside.
  3. In a separate bowl, sift together the flour, baking powder, salt, and nutmeg. Add to eggnog mixture and stir until just blended; pour into prepared pan(s) and bake.
    standard muffins: about 20 minutes
    jumbo muffins: about 25-30 minutes
    mini loaves: 35-40 minutes
    9x5 loaf pan: 40-60
  4. VARIATION*** Add about 3/4 - 1 cup fresh cranberries to the batter. Very nice flavor and color!

Printable Recipe Card

About Eggnog Bread

Course/Dish: Muffins Sweet Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #butter #eggs #rum

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