Eggnog Bread is what I make when I want that cozy holiday flavor but I do not want to fuss with a complicated dessert. Maybe you have a carton of eggnog sitting in the fridge, and everyone keeps pouring a tiny glass and putting it back. Or maybe you are hosting, you need something sweet for the counter, and you do not have time to decorate anything. This loaf is my answer because it feels special, smells like nutmeg and vanilla, and it slices up nicely for breakfast or a quick snack. If you have ever wished eggnog could be a little more useful than a once a year drink, you are in the right place. 
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Eggnog Bread is a keeper: fast to prep with no weird tricks. Eggnog Bread is what I make when I want that cozy holiday flavor but I do not want to fuss with a complicated dessert. Maybe you…
How to Make Eggnog Bread
I like to think of this as a simple stir together loaf that tastes like the holidays. No mixer needed if you do not want one. I usually make it when the house is quiet, throw on some music, and let the smell do the heavy lifting.
My easy step by step method
Here is the basic flow. I am writing it how I actually do it at home, with little reminders that save me when I am distracted.
- Preheat your oven to 350 F. Grease a standard loaf pan, and if you are like me and hate sticking, add a strip of parchment too.
- In one bowl, whisk your dry ingredients so the baking powder and spices are evenly spread out.
- In a second bowl, whisk the wet ingredients until smooth, then stir in the sugar.
- Pour the wet into the dry and stir just until you do not see dry flour. Do not overmix or the loaf can turn dense.
- Pour into the pan, smooth the top, and bake until a toothpick comes out clean. In my oven it is usually 50 to 60 minutes.
- Cool in the pan about 10 minutes, then lift it out and cool fully before slicing. Warm is nice, but it can crumble if it is too hot.
If you love baking loaf breads like I do, you will probably enjoy browsing this bread collection when you are in a baking mood. I always end up adding something new to my list.
“I made this on a snowy Saturday and it tasted like a bakery treat. The nutmeg smell alone made my whole house feel festive, and the loaf stayed soft for days.”
Eggnog Bread Ingredients
Let us talk ingredients in plain language, because this is the part that helps you avoid surprises. The star is eggnog, obviously. It brings sweetness, creamy texture, and that holiday spice vibe all in one.
- Eggnog: Use the regular dairy kind for the richest result. Light eggnog works too, but the loaf may bake up a little less tender.
- All purpose flour: Nothing fancy needed. Spoon it into your measuring cup so you do not pack in too much.
- Baking powder: Gives the loaf its lift. Check the date if yours has been open forever.
- Salt: Just enough to balance the sweetness.
- Nutmeg and cinnamon: Nutmeg is the classic eggnog flavor. I like a little cinnamon too.
- Eggs: Help with structure and a softer crumb.
- Sugar: Eggnog already has sugar, but you still need some for the right texture.
- Oil or melted butter: Oil keeps it moist for days. Butter adds flavor. I pick based on my mood.
- Vanilla: Small detail, big difference.
- Optional add ins: A handful of white chocolate chips or chopped pecans can be really good.
When I am feeling extra bread obsessed, I will bake this loaf and then plan another one for later in the week, like this cozy Amish cinnamon bread. It scratches a similar comforting itch.
Substitution Tips
I am all for making a recipe work with what you have. Eggnog Bread is forgiving, as long as you keep the wet and dry balance pretty close.
Here are the swaps I have tried, plus a few I would feel confident recommending:
Eggnog swap: If you cannot find eggnog, you can mimic it with half and half plus a little sugar, vanilla, and nutmeg. It will not be exactly the same, but it will still be a warm spiced loaf.
Oil vs butter: If you want a richer flavor, melted butter is great. If you want the loaf to stay moist longer, use a neutral oil.
Flour options: If you want to use whole wheat flour, I would do half whole wheat and half all purpose so it does not get heavy.
Lower sugar idea: You can reduce the sugar a bit, but do not cut it in half unless you are okay with a less tender texture.
Add ins: Dried cranberries are sweet and tart and make the loaf feel even more holiday. Nuts add crunch. Chocolate chips make it feel like dessert, no argument.
If you like playing with flavors, you might also get a kick out of apple cinder donut bread when you want that fall bakery style vibe.
Storage Tips
This is one of my favorite parts. Eggnog Bread stores really well, which means you can bake it ahead for guests or just treat yourself through the week.
Room temperature: Once the loaf is completely cool, wrap it tightly in plastic wrap or keep it in an airtight container. It stays soft for about 3 days on the counter. I like to place a paper towel under it in the container if my kitchen is humid.
Fridge: I do not always refrigerate quick breads because they can dry out, but if your house runs warm or you added a sweet glaze, the fridge is fine. Just wrap it well and let slices come to room temp before eating.
Freezer: This freezes like a dream. Wrap the whole loaf or individual slices in plastic wrap, then put into a freezer bag. It keeps well for about 2 to 3 months. I thaw slices on the counter, or I toast them lightly if I am impatient.
Little tip that has saved me: if you plan to freeze it, skip any glaze until the day you serve it. The texture stays nicer that way.
What to Serve with Eggnog Bread
This loaf can do breakfast, snack, or dessert. I have served it in pajamas with coffee and I have served it on a pretty plate for company, and it works either way.
- Hot coffee or chai: The spices in the drink and the loaf play so well together.
- Salted butter: Simple, but honestly perfect on a warm slice.
- Greek yogurt with a drizzle of honey: If you want something a little tangy on the side.
- Fresh fruit: Orange slices or berries brighten up the richness.
- Vanilla ice cream: If you are turning it into dessert, this is the move.
For a fun savory contrast at a holiday get together, I sometimes put out something cheesy like beer cheese bread too. People bounce between sweet and savory and it disappears fast.
Common Questions
Can I use store bought eggnog, or does it need to be homemade?
Store bought is totally fine. I use it all the time. Just shake the carton first since the spices can settle.
How do I know when Eggnog Bread is done baking?
A toothpick in the center should come out clean or with a few dry crumbs. If you see wet batter, give it more time and check again in 5 minute jumps.
Why did my loaf sink in the middle?
Usually it is from underbaking or opening the oven door too early. Also double check your baking powder, because old leavening can cause weak rise.
Can I make muffins instead of a loaf?
Yes. Fill the muffin cups about two thirds full and start checking around 18 to 22 minutes. They are great for grab and go mornings.
Can I add a glaze on top?
Definitely. A simple powdered sugar and eggnog glaze is my favorite. Wait until the loaf is fully cool so the glaze sets instead of melting right in.
A cozy loaf you will want to bake again
If you want a bake that feels festive without a lot of effort, Eggnog Bread is a solid win. Keep it simple with a warm slice and butter, or dress it up with a glaze and serve it to friends. If you want to compare versions, I have also enjoyed reading Eggnog Bread Recipe – Two Peas & Their Pod and Holiday Eggnog Bread – The Foodie Affair for extra ideas. Put on the oven, grab that carton of eggnog, and bake a loaf that makes your kitchen smell like the holidays.
Eggnog Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan, using parchment if desired.
- In a bowl, whisk the dry ingredients together to evenly distribute the baking powder and spices.
- In another bowl, whisk the wet ingredients together until smooth, then stir in the sugar.
- Combine the wet and dry mixtures, stirring just until no dry flour is visible. Avoid overmixing.
- Pour the batter into the greased loaf pan, smooth the top, and bake for 50 to 60 minutes, until a toothpick comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely before slicing.
