Vintage Eggnog Bread Delight

This vintage eggnog bread captures the warm, cozy flavors of the holiday season in a soft, moist loaf. It’s perfect for sharing with friends and family during chilly afternoons or festive gatherings. The subtle spices combined with creamy eggnog and a hint of rum create a deliciously nostalgic treat.

I first baked this on a quiet winter weekend and was amazed at how the house smelled like a holiday bakery. Now it’s a tradition every December in my home that always gets compliments.

Ingredients

• All-purpose flour: for structure and softness choose a good quality, unbleached flour if possible
• Vanilla instant pudding mix: keeps the bread moist and tender while adding a subtle vanilla flavor
• Baking powder: for leavening makes the loaf rise perfectly light
• Salt: enhances all the other flavors so do not skip it
• Ground nutmeg and allspice: bring the classic holiday spice notes that make eggnog special
• Unsalted butter: melted and cooled provides richness and a tender crumb use good quality butter for the best taste
• Granulated sugar: sweetens the bread balanced well with spices
• Eggs: at room temperature help the bread rise and bind ingredients together
• Eggnog: is the star ingredient use a fresh, flavorful brand for the best results
• Vanilla extract: boosts the vanilla notes in the pudding mix and batter
• Rum extract: adds that nostalgic holiday kick without adding alcohol
• For the Eggnog Glaze
• Powdered sugar: for a smooth, sweet glaze sifted for easy mixing
• Rum extract and ground nutmeg: enhance the glaze’s festive flavor
• Eggnog: thins the glaze and ties it flavor-wise back to the bread
• Milk: adjusts the glaze consistency start with one tablespoon and add as needed

Instructions

Preheat the Oven and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit. Line a 9 by 5 inch loaf pan with parchment paper leaving enough to hang over the edges. This makes removing the bread easy and clean.

Mix Dry Ingredients:

In a medium bowl sift together the all-purpose flour vanilla instant pudding mix baking powder salt nutmeg and allspice. Sifting ensures these ingredients blend evenly and prevents lumps.

Cream Wet Ingredients:

In a large mixing bowl use an electric mixer on medium speed to cream the melted butter granulated sugar eggs eggnog vanilla extract and rum extract. Mix until the texture is smooth and the ingredients are fully combined.

Combine Dry and Wet Ingredients:

Add the dry mixture to the wet ingredients. Using low mixer speed combine just until the flour disappears. Be careful not to overmix. The batter should feel slightly thick but smooth.

Transfer and Bake:

Pour the batter into the prepared pan and spread it evenly. Place in the oven. Bake for 55 to 60 minutes checking with a toothpick around the 55-minute mark. If it comes out clean or with just a few moist crumbs your bread is ready. Optionally after 40 to 45 minutes cover the top with aluminum foil tented loosely to prevent overbrowning.

Cool Before Glazing:

Let the bread cool in the pan for about 10 minutes then lift it out using the parchment paper. Transfer to a wire rack to cool completely. The glaze sticks best when the bread is fully cooled.

Make the Glaze:

In a bowl whisk together the sifted powdered sugar rum extract ground nutmeg and eggnog until smooth and thick. Add milk tablespoon by tablespoon until the glaze reaches a pourable consistency.

Glaze and Serve:

Place parchment under your wire rack to catch drips. Spoon the glaze evenly over the top of the cooled bread. Let it sit at room temperature until the glaze firms up enough to slice and enjoy.

Many friends who tried this recipe said it became their go-to holiday gift item. One friend baked multiple loaves to send to family during the holiday season and loved hearing how much they enjoyed the nostalgic flavors. It’s a wonderful recipe to share kindness and warmth.

Storage Tips

Allow the bread to cool completely before storing in an airtight container at room temperature. It keeps fresh for about three days this way. For longer storage wrap tightly with plastic wrap and foil then freeze for up to three months.

Ingredient Substitutions

If you do not have vanilla instant pudding mix substitute with a tablespoon of cornstarch and an extra teaspoon of vanilla extract to keep the moist texture. You can swap rum extract with brandy extract or omit it for a milder flavor. Use almond milk or oat milk if you prefer a dairy-free eggnog alternative but adjust sweetness accordingly.

Serving Suggestions

Serve slices with a cup of coffee or hot chocolate for a perfect holiday treat. This bread is wonderful toasted lightly with butter or cream cheese spread on top. For a festive centerpiece add a sprinkle of chopped nuts or dried cranberries to the glaze before it sets.

This bread combines traditional holiday flavors with ease and comfort—perfect for celebrating festive moments with loved ones.

FAQs about Recipes

→ What spices enhance the eggnog bread?

Nutmeg and allspice add warm, aromatic notes that complement the creamy eggnog base beautifully.

→ How should the bread be baked to avoid overbrowning?

After 40-45 minutes, cover the bread loosely with foil to prevent the crust from getting too dark while finishing baking.

→ What gives the glaze its characteristic flavor?

The glaze combines powdered sugar, eggnog, rum extract, and a touch of nutmeg for a sweet, spiced finish.

→ Can I substitute extracts in this loaf?

Vanilla and rum extracts are key for depth, but almond or bourbon extracts can offer interesting variations.

→ What is the best way to serve this loaf?

Cool completely, allow glaze to set, and slice to serve as a comforting treat ideal for festive occasions.