Holiday Rum Eggnog Bread
Infuse your holiday celebrations with the warm, festive flavors of this Holiday Rum Eggnog Bread! This moist and tender quick bread combines the creamy richness of eggnog, a splash of dark rum, and aromatic spices like nutmeg and cinnamon that will fill your kitchen with the scents of the season. Topped with an optional rum-infused eggnog glaze and a sprinkle of nutmeg, this loaf is perfect for dessert, brunch, or gifting to loved ones. Easy to make in under an hour, this recipe is a delightful way to bring cozy holiday cheer to your table. Serve it with a mug of warm coffee or your favorite holiday drink for the ultimate seasonal indulgence!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 Large eggs
- 1 cup Eggnog
- 2 tablespoons Dark rum
- 1 teaspoon Vanilla extract
- 0.5 cup Confectioners' sugar (optional, for glaze)
- 1 tablespoon Eggnog (optional, for glaze)
- 1 teaspoon Dark rum (optional, for glaze)
- 0.25 teaspoon Ground nutmeg (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, baking powder, ground nutmeg, ground cinnamon, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition.
Mix in the eggnog, dark rum, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix, as this can make the bread dense.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the optional glaze, whisk together the confectioners' sugar, eggnog, and dark rum in a small bowl until smooth. Drizzle the glaze over the cooled bread.
Sprinkle a light dusting of ground nutmeg on top for garnish before serving, if desired.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 35.3 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
