Best Christmas Eggnog Bread with Rum Glaze: A Festive Loaf Rich in Holiday Warmth

Why You’ll Love This Recipe

Christmas baking often carries a sense of nostalgia, and this Eggnog Bread with Rum Glaze captures that spirit beautifully. It is moist, sweet, warmly spiced, and infused with the unmistakable flavor of holiday eggnog. The rich glaze adds elegance and a luxurious finish that makes each slice feel celebratory. What I enjoy most about this recipe is its simplicity paired with a festive payoff—it looks impressive but comes together with minimal fuss. I once substituted homemade eggnog when I ran out of store-bought, and the result was even more aromatic. You can bake it as a classic loaf or divide it into mini loaves for gifting. With its tender crumb, delicate spice notes, and irresistible glaze, this bread is the kind of seasonal treat you will want to enjoy with morning coffee or serve as a cozy dessert on chilly evenings. It is a holiday staple worth revisiting year after year.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Eggnog

Eggnog is the star ingredient, adding richness, subtle spice, and a creamy sweetness. It keeps the bread wonderfully moist while imparting that signature holiday flavor. I have tried making this with almond milk eggnog and it worked surprisingly well, although slightly less sweet.

All-Purpose Flour

Flour creates the structure of the loaf, allowing it to rise into a tender, well-formed bread. It absorbs the eggnog beautifully without becoming dense.

Sugar

Sugar provides sweetness and helps develop a golden crust. You can use white sugar for a cleaner flavor or mix in a bit of brown sugar for a deeper caramel tone.

Eggs

Eggs bind the batter and lend richness to the bread’s texture. They help achieve that soft, cake-like crumb that makes this loaf so delightful.

Butter

Butter contributes moisture and a velvety depth. It also enhances the flavor of the rum glaze, giving it a silky, luxurious finish.

Baking Powder

Baking powder ensures the loaf rises properly, creating a light, airy structure that pairs perfectly with the dense richness of the eggnog.

Nutmeg

Nutmeg brings warm, holiday spice notes that echo traditional eggnog seasoning. It complements the sweetness without overwhelming it.

Vanilla Extract

Vanilla deepens the flavor of both the bread and the glaze. It ties together the sweetness, spice, and creaminess of the eggnog.

Rum (or Rum Extract)

Rum infuses the glaze with festive warmth and complexity. If preferred, rum extract works beautifully while keeping the loaf alcohol-free.

Powdered Sugar

Powdered sugar forms the base of the glaze, creating a smooth, silky topping that sets gently as the bread cools.

Directions

Begin by preheating your oven to 350°F (175°C). Grease a standard loaf pan and set it aside. In a mixing bowl, whisk together the flour, baking powder, nutmeg, and sugar. In a separate bowl, combine the eggs, melted butter, eggnog, and vanilla extract until the mixture is smooth and cohesive. Gently fold the wet ingredients into the dry mixture, stirring until just combined to avoid overmixing, which can toughen the loaf.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. While the bread cools slightly, prepare the rum glaze. Whisk powdered sugar, rum or rum extract, a touch of melted butter, and a small splash of eggnog until smooth and pourable. Drizzle the glaze generously over the warm loaf, allowing it to seep into the top and down the sides.

Let the loaf cool fully before slicing to ensure clean, even pieces. The glaze will set into a delicate, sweet shell that enhances every bite.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields 8–10 slices. Prep time is approximately 10 minutes, while baking takes 45–55 minutes depending on your oven. Cooling and glazing add another 20 minutes before serving.

Storage/reheating

Store leftover eggnog bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap the loaf (unglazed) tightly in plastic wrap and store for up to 2 months; add fresh glaze after thawing. To reheat slices, warm gently in a low oven for a few minutes to refresh texture—avoid microwaving, which may soften the glaze excessively.

Variations and Customizations

Spiced Christmas Loaf

Add cinnamon, cloves, or ginger for a more robust spice profile.

Citrus Twist

Incorporate orange zest into the batter or glaze for a bright, festive lift.

Streusel Topping

Top the loaf with a crumb mixture before baking for added sweetness and crunch.

Nutty Addition

Fold in chopped pecans or walnuts to enhance texture and richness.

Chocolate Chip Version

Add white chocolate chips for a sweet, creamy contrast to the eggnog flavor.

Eggnog Mini Loaves

Bake the batter in mini loaf pans to create delightful edible gifts.

Rum-Free Glaze

Use rum extract or extra vanilla to keep the flavor festive without alcohol.

Cranberry Mix-In

Fold in dried cranberries to introduce tartness and seasonal color.

Brown Butter Glaze

Replace melted butter in the glaze with browned butter for a deeper, nutty aroma.

Extra Moist Variation

Add a spoonful of sour cream or Greek yogurt to the batter for enhanced softness.

FAQs

Can I use low-fat eggnog?

Yes, but the loaf may be slightly less rich. Full-fat eggnog provides the best texture.

How do I prevent the loaf from becoming dense?

Avoid overmixing the batter and ensure your baking powder is fresh.

Can I make this without alcohol?

Absolutely; rum extract or additional vanilla works well in the glaze.

Should the bread be cooled before glazing?

Glaze while warm so it absorbs gently but does not melt completely.

Can I add fruit to the batter?

Dried cranberries or raisins work best, as fresh fruit may add too much moisture.

How do I know when the loaf is fully baked?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I double the recipe?

Yes, simply use two loaf pans and bake them simultaneously on the center rack.

Can I use gluten-free flour?

A high-quality 1:1 gluten-free blend can be substituted with good results.

Why did my loaf sink in the middle?

It may have been underbaked or the batter overmixed. Allow the full bake time and check doneness carefully.

Can I pour glaze later instead?

Yes, glazing once fully cooled will create a thicker, more opaque topping.

Conclusion

Christmas Eggnog Bread with Rum Glaze is a wonderful way to celebrate the season with warmth and sweetness. Its tender crumb, delicate spice, and festive aroma make it a comforting addition to holiday breakfasts, dessert tables, or gift baskets. With numerous ways to customize it, you can tailor the loaf to your preferred flavors while keeping its holiday charm intact. Whether enjoyed fresh from the oven or shared with loved ones, this eggnog bread is a timeless seasonal treat that captures the heart of Christmas baking.

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