A warm, cozy loaf of Christmas Eggnog Bread fills the kitchen with holiday spice and sweet comfort. This quick bread is tender, moist, and infused with rich eggnog and warming spices — nutmeg and cinnamon — for a festive flavor everyone will love. It’s an easy recipe that tastes like a holiday hug: soft crumb, a light glaze, and the option to add crunchy nuts for texture. Make it for a holiday breakfast, a neighbor gift, or a cozy treat with a mug of coffee; this Christmas Eggnog Bread brings seasonal cheer in every slice.
Why You’ll Love This Christmas Eggnog Bread
This bread is simple to mix but full of holiday flavor. The eggnog keeps the crumb extra moist while the spices give it that classic Christmas vibe. It’s not too sweet, so it works for breakfast, tea time, or dessert.
It’s also forgiving — the batter comes together quickly and tolerates small variations. You can make it with store-bought eggnog or a homemade version. Add nuts if you like a nutty crunch, or leave them out for a softer, kid-friendly loaf.
Ingredients You Need for Christmas Eggnog Bread
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon cinnamon
- 1 large egg
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted butter
- 1 cup eggnog, store-bought or homemade
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts optional
- ½ cup powdered sugar
- 2–3 tablespoons eggnog for the glaze
- Pinch of nutmeg for garnish
How to Make Christmas Eggnog Bread
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground nutmeg, and cinnamon until evenly combined.
- In a large bowl, beat the egg with the granulated sugar and brown sugar until smooth. Whisk in the vegetable oil or melted butter, the eggnog, and the vanilla extract until the mixture is uniform.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just blended. Some small lumps in the batter are okay; avoid overmixing to keep the bread tender.
- Fold in the chopped pecans or walnuts if you want a crunchy texture and a touch of nuttiness in the loaf.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula so it bakes evenly.
- Bake in the preheated oven for 45–55 minutes. The bread is done when a toothpick or cake tester inserted in the center comes out clean or with just a few moist crumbs attached.
- Allow the loaf to cool in the pan for 10–15 minutes. Then turn it out onto a wire rack and let it cool completely before glazing.
- For the glaze, whisk the powdered sugar with 2–3 tablespoons of eggnog until smooth and pourable. Drizzle the glaze over the cooled bread and finish with a light dusting of nutmeg.
How to Serve Christmas Eggnog Bread
Serve slices of this bread at room temperature for the best texture. It’s lovely with morning coffee or tea and pairs nicely with a smear of butter or cream cheese. For dessert, warm a slice briefly and add a scoop of vanilla ice cream.
Offer small slices on a holiday brunch table alongside fruit, yogurt, and other baked goods. It also makes a thoughtful gift — wrap a cooled loaf in parchment and tie with a ribbon for neighbors or friends.
How to Store Christmas Eggnog Bread
Store the unglazed loaf wrapped in plastic wrap or in an airtight container at room temperature for up to three days. With the glaze on, keep it covered in the fridge and bring to room temperature before serving; it will stay fresh for 4–5 days refrigerated.
To freeze, wrap the cooled, unglazed bread tightly in plastic and then in foil. Freeze for up to three months. Thaw overnight in the fridge or at room temperature and add the glaze just before serving.
Tips for Perfect Christmas Eggnog Bread Every Time
Use room-temperature ingredients when possible — the egg and eggnog blend more smoothly and give better rise. Don’t overmix the batter; a few lumps keep the loaf tender. If using store-bought eggnog that’s rich, you may choose melted butter for extra flavor; vegetable oil keeps the crumb moist and neutral.
Check the loaf after 40 minutes and tent with foil if the top is browning too fast. Let the bread cool fully before glazing to prevent the icing from sliding off or melting into the loaf.
Variations and Add-Ins
Swap chopped pecans or walnuts for toasted almonds for a different nutty profile. For a citrus lift, fold in 1 tablespoon of orange zest into the batter. If you like a streusel top, mix ¼ cup flour with 2 tablespoons brown sugar and 1 tablespoon cold butter, rub to crumbs, and sprinkle on top before baking.
For a boozy note, add 1–2 tablespoons of rum or brandy to the glaze, or soak the cooled loaf lightly with a spoonful of rum (or use extra eggnog as a non-alcoholic option).
FAQ About Christmas Eggnog Bread
Can I prepare Christmas Eggnog Bread ahead of time?
Yes, you can make this bread a day or two in advance. Keep it unglazed at room temperature in an airtight container for up to three days, then add the glaze just before serving to keep the top fresh and shiny.
Is Christmas Eggnog Bread freezer-friendly?
Yes, this bread freezes well when wrapped tightly. For best results, freeze the unglazed loaf wrapped in plastic and foil for up to three months. Thaw fully before glazing or serving.
How can I make Christmas Eggnog Bread kid-friendly?
To appeal to children, skip the nuts and use a milder glaze with just a hint of nutmeg. Cut into small slices or mini loaf pans for little hands. You can also add small chocolate chips for a fun, kid-friendly twist.
Can I make Christmas Eggnog Bread dairy-free or gluten-free?
You can adapt this recipe by using a dairy-free eggnog and swapping butter for oil to make it dairy-free. For gluten-free, replace the flour with a 1:1 gluten-free baking blend and check that your baking powder is gluten-free. Texture may vary slightly but the flavors will still shine.
What’s the best way to reheat Christmas Eggnog Bread?
Reheat slices briefly in the microwave for 10–15 seconds or warm in a 325°F oven for 8–10 minutes. If the loaf is glazed, reheat gently to avoid melting the icing; you can also warm plain slices and add fresh glaze afterward.
Conclusion
I hope this Christmas Eggnog Bread becomes a new holiday favorite at your table. It’s easy to make, warmly spiced, and wonderfully moist — perfect for sharing with family and friends. If you want a quick reference or another version of eggnog bread, check out this Easy Eggnog Bread Recipe for inspiration: Easy Eggnog Bread Recipe.
Ready for more cozy holiday cooking? Try these Oumy Recipe favorites: Cozy pasta dishes, Simple side recipes, and Soup and casserole recipes. If you make this Christmas Eggnog Bread, please come back and leave a review — I’d love to hear how it turned out.
Christmas Eggnog Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground nutmeg, and cinnamon until evenly combined.
- In a large bowl, beat the egg with the granulated sugar and brown sugar until smooth.
- Whisk in the vegetable oil or melted butter, eggnog, and vanilla extract until uniform.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just blended. Avoid overmixing.
- Fold in the chopped pecans or walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick in the center comes out clean.
- Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Whisk the powdered sugar with 2–3 tablespoons of eggnog until smooth. Drizzle over cooled bread and dust with nutmeg.
Notes
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