Rum Glazed Eggnog Bread

This is a beginner-friendly recipe that doesn’t require any fancy equipment or techniques. The steps are straightforward: mix your wet and dry ingredients, combine them, and bake. The butter might look a little clumpy in the batter, but it melts during baking and gives the bread its signature moistness. Even the glaze is as simple as whisking together a few ingredients. It’s festive, flavorful, and fuss-free—perfect for the holiday season!

How to Make Rum-Glazed Eggnog Bread

Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C).
2. Spray a loaf pan, mini loaf pans, or muffin tin with nonstick spray that includes flour. Set aside.

Mix Wet Ingredients

3. In a large mixing bowl with a paddle attachment, combine the eggs, eggnog, spiced rum, sugar, vanilla extract, and softened butter.
   • Note: The butter will appear clumpy at this stage. This is normal.

Prepare the Dry Ingredients

4. In a separate bowl, sift together the flour, instant pudding mix, baking powder, salt, and ground nutmeg.

Combine Wet and Dry Ingredients

5. Gradually add the dry mixture to the wet mixture. Mix until just incorporated. Avoid overmixing to keep the bread tender.
   • Note: The batter will still have visible clumps of butter, which will melt during baking.

Bake

6. Pour the batter into the prepared pan(s):
   • Mini loaf pans: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
   • Regular loaf pan: Bake for 45-55 minutes, checking doneness with a toothpick.
7. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Make the Glaze

8. In a small bowl, whisk together the confectioners’ sugar, eggnog, spiced rum, and ground nutmeg until smooth.

Glaze the Bread

9. Once the bread is completely cool, drizzle or spread the glaze evenly over the top. Allow the glaze to set before slicing and serving.

101 Guide to Succeeding with Rum Glazed Eggnog Bread

Tips for Success

• Don’t Overmix: Overmixing the batter can lead to dense bread. Mix just until the ingredients are combined.
• Room Temperature Ingredients: Ensure your eggs and butter are at room temperature to help the batter blend smoothly.
• Test for Doneness: Use a toothpick to test the bread. If it comes out clean or with just a few crumbs, it’s ready.
• Cool Before Glazing: Glaze will melt if applied to warm bread. Let the bread cool completely for the best results.

Flavor Adjustments

• No Rum? Replace the spiced rum with an equal amount of vanilla extract or rum extract for a non-alcoholic version.
• Extra Spice: Add a pinch of cinnamon or a dash of allspice for a warmer flavor profile.

Make It Ahead

• This bread can be made a day ahead. Store the unglazed loaf at room temperature in an airtight container. Glaze just before serving.

Rum-Glazed Eggnog Bread

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5 from 4 reviews

• Author: Robin Runner
• Total Time: 45-65 mins
• Yield: 4 small loaves or 1 large loaf 1x

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Description

This sweet holiday-bread is packed with the flavors of the season—creamy eggnog, spiced rum, and a little nutmeg to tie it all together. The rum glaze? Sweet, simple, and absolutely delicious. 

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Ingredients

Scale 1x2x3x

For the Bread

• 2 large eggs
• 1 1/2 cups (360 ml) regular eggnog (not low-fat)
• 2 teaspoons (10 ml) spiced rum
• 1 cup (200 g) granulated sugar
• 1 teaspoon (5 ml) vanilla extract
• 1/2 cup (115 g) unsalted butter, at room temperature
• 2 1/4 cups (280 g) all-purpose flour
• 1 package (3.4 oz or 96 g) instant French vanilla pudding mix
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg

For the Glaze

• 1 cup (125 g) sifted confectioners’ sugar
• 2 teaspoons (10 ml) eggnog
• 2 tablespoons (30 ml) spiced rum
• 1/8 teaspoon ground nutmeg

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Instructions

Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C).
2. Spray a loaf pan, mini loaf pans, or muffin tin with nonstick spray that includes flour. Set aside.

Mix Wet Ingredients

3. In a large mixing bowl with a paddle attachment, combine the eggs, eggnog, spiced rum, sugar, vanilla extract, and softened butter.
   • Note: The butter will appear clumpy at this stage. This is normal.

Prepare the Dry Ingredients

4. In a separate bowl, sift together the flour, instant pudding mix, baking powder, salt, and ground nutmeg.

Combine Wet and Dry Ingredients

5. Gradually add the dry mixture to the wet mixture. Mix until just incorporated. Avoid overmixing to keep the bread tender.
   • Note: The batter will still have visible clumps of butter, which will melt during baking.

Bake

6. Pour the batter into the prepared pan(s):
   • Mini loaf pans: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
   • Regular loaf pan: Bake for 45-55 minutes, checking doneness with a toothpick.
7. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Make the Glaze

8. In a small bowl, whisk together the confectioners’ sugar, eggnog, spiced rum, and ground nutmeg until smooth.

Glaze the Bread

9. Once the bread is completely cool, drizzle or spread the glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

Storage: Store glazed bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freezing: Wrap the unglazed loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature and glaze before serving.

• Prep Time: 15 mins
• Cook Time: 30-50 mins
• Category: Baking
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 23g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg

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