Eggnog bread glaze with rum flavor!
The super moist eggnog bread is full of eggnog and nutmeg flavors, topped with the most delicious glaze! This is the most popular holiday instant bread.
If you are an eggnog lover, you will like this bread very much! You can always use the remaining eggnog to make some eggnog snickers or eggnog milkshakes.
Christmas instant bread
You know how much I like sweet, non-yeast bread recipes. They are my favorite! ! Today I am going to share another great instant bread recipe. This is eggnog bread. Yes-it sounds delicious, right? !
I know not everyone likes eggnog, but if you like the flavor, butter and deliciousness of nutmeg, then I know you will like this recipe. Not to mention, it has a super delicious eggnog-flavored glaze that goes perfectly with the eggnog in the bread!
You can bake a loaf of eggnog bread to your friends or neighbors for a holiday brunch or party, or just let yourself enjoy a cup of hot cocoa! Whatever your reason, be sure to enjoy a loaf of eggnog instant bread this Christmas season!
Bake with eggnog
You can make them yourself or buy cartons at the grocery store. Either way, if you find that you have leftovers, you can use eggnog to make several recipes. We even have some recipes, in addition to this delicious eggnog bread, you can also try it on Lil Luna:
How to make eggnog instant bread
mix. Using the paddle attachment in the mixer, mix the eggs, eggnog, rum, sugar, vanilla and butter. In a separate bowl, sift the flour, pudding mixture, baking powder, salt and nutmeg. Add to your blender and mix together. Your butter may clump, it’s okay. It will melt during cooking.
bake. Pour into a greased pan. If using mini bread, bake at 350°F for about 30 minutes, if using a regular bread pan, bake for 45-55 minutes.
glaze. Stir the glaze ingredients together and pour on your cool down Eggnog bread.
Variety: As always, I share my favorite recipe version with you, but that doesn’t mean it’s the only delicious version. You can easily replace this kind of bread in the following ways:
- Glazed or unglazed
- Glaze Thickness: Adjust the amount of powdered sugar to obtain a thicker or thinner glaze.
- Add chopped nuts in the batter or on top
- Sprinkle cinnamon or other spices on the glaze
- Use room temperature ingredients because they combine better with other ingredients.
- Don’t stir too much. Mix until combined. The batter may be a bit lumpy, but it will become smooth when baked.
- Freshness is best-make sure not only the eggnog and eggs are fresh, but also the baking soda and baking powder. The expired powder will not rise properly.
- If the cake is colored too quickly, cover the top with a piece of foil until the center is also baked.
Service and storage
Serve with a cup of cocoa:
Store: Store the bread in an airtight container. I like to use Ziploc bags or wrap them in plastic wrap. It can be stored for 2-3 days at room temperature, about 5 days in the refrigerator or up to 3 months in the refrigerator.
For more quick bread recipes, please check:
Preparation time 10 minutes
30 minutes cooking time
Total time 40 minutes
2 mini breads (or 1 regular bread)
Calories 1979 kcal
Author Little Luna
- 2 eggs
- 1 1/2 cups eggnog (not low-fat)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter at room temperature
- 2 1/4 cups all-purpose flour
- 3.4 ounces white chocolate pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup sifted confectioner’s sugar
- 2 tablespoons eggnog
- 1/8 teaspoon ground nutmeg
Using the paddle attachment in the mixer, mix the eggs, eggnog, sugar, vanilla and butter.
In a separate bowl, sift the flour, pudding mixture, baking powder, salt and nutmeg. Add to your blender and mix together. Your butter may clump, it’s okay. It will melt during cooking.
Pour into a greased pan. Bake at 350 degrees. Mini bread takes about 30 minutes, while a regular bread pan takes about 45-55 minutes.
Stir the glaze ingredients together and pour on the cooled eggnog bread.
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