Prep Time: 15 minutes | Cook Time: ~55 minutes | Total Time: ~1 hour 10 minutes (plus cooling) | Makes: 1 loaf (about 12 slices)
Introduction
Boozy Eggnog Bread with Rum Glaze is a festive, richly flavored quick-bread that captures the cozy, spiced charm of eggnog in a soft, moist loaf. Infused with rum and warm spices, then topped with a sweet rum glaze, it’s perfect for holiday breakfasts, desserts, or as a special treat with coffee. Its tender crumb and spiced-sweet aroma make every slice feel indulgent and seasonal.
Why This Bread Is So Loved
This recipe stands out because it transforms familiar eggnog flavors — nutmeg, cinnamon, creamy richness, and a hint of rum — into a soft, buttery loaf that tastes like holiday comfort. The rum gives a subtle warmth, the eggnog adds moisture and richness, and the glaze on top brings a sweet, aromatic finish. It’s easy to bake at home, yet feels special enough for festive occasions.
Ingredients You’ll Need
For the Bread
- Granulated sugar (1 cup)
- Eggnog (1 cup)
- Unsweetened apple sauce (¼ cup)
- Vegetable oil (½ cup)
- 1 large egg
- Vanilla or almond extract (1 teaspoon)
- Rum + rum extract (1 tablespoon rum + 1 teaspoon rum extract)
- All-purpose flour (2 cups)
- Baking powder (1 tablespoon)
- Salt (1 teaspoon)
- Ground cinnamon or nutmeg (¼ teaspoon)
For the Rum Glaze
- Powdered sugar (about 1½ cups)
- Rum (3 tablespoons)
- Vanilla extract (½ teaspoon, optional)
- Eggnog (¼ cup)
The Art of Making This Bread
The key is blending the wet and dry ingredients gently to keep the bread moist and tender, then letting the warm spices and rum infuse the batter. Baking at moderate heat ensures the loaf cooks evenly without drying out. Once cooled, a sweet rum glaze brings an extra layer of flavor and moisture — sealing in the rich, festive taste while giving the bread a glossy, irresistible finish.
Step-by-Step Instructions
Prepare the Batter
Preheat your oven to 175 °C (about 350 °F). Grease and flour a standard 9×5-inch loaf pan.
In one bowl, whisk together sugar, eggnog, apple sauce, vegetable oil, the egg, vanilla (or almond extract), rum, and rum extract until smooth.
In a separate bowl, sift together flour, baking powder, salt, and cinnamon (or nutmeg).
Combine & Pour
Gently fold the dry mixture into the wet ingredients just until combined — avoid overmixing. The batter will be fairly thick.
Pour the batter into the prepared loaf pan and smooth the top.
Bake
Bake in the preheated oven for about 55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too fast, cover loosely with foil for the last 10 minutes.
Remove from oven and let cool in the pan for ~15 minutes, then transfer to a wire rack to cool completely.
Make the Rum Glaze & Finish
Once the bread is cooled to room temperature, whisk together the powdered sugar, rum, vanilla (if using), and eggnog until smooth and pourable (thick enough to coat but not runny).
Drizzle the glaze evenly over the top of the loaf and let it set before slicing.
Serve
Slice and serve as is, or with a pat of butter, whipped cream, or a dusting of cinnamon. Great for breakfast, dessert, or as a festive treat with tea or coffee.
Tips for Best Results
- Use full-fat eggnog for best richness and moisture.
- Do not overmix the batter — overmixing can make the bread tough.
- Ensure oven is preheated before baking for consistent rise and texture.
- Let bread cool completely before glazing — warm bread can melt the glaze and make it runny.
- Use freshly ground nutmeg or cinnamon for the best, most aromatic flavor.
- Store leftover bread in an airtight container; it stays moist and flavorful for about 2–3 days.
Creative Variations
- Omit rum (and rum extract) for a non-alcoholic version — the bread remains delicious and festive.
- Add a pinch of cloves or allspice for extra warmth and holiday spice.
- Stir in chopped nuts (like pecans or walnuts) or dried cranberries for added texture and flavor.
- Use mini loaf pans or muffin tins to make smaller, shareable portions.
- Drizzle with maple glaze (maple syrup + powdered sugar) instead of rum glaze for a different sweet twist.
Serving & Pairing Ideas
Serve slices of this bread with:
- A warm cup of coffee, tea, or hot chocolate — especially on chilly mornings.
- Whipped cream or a dollop of mascarpone for a dessert-like treat.
- Fruit preserves or citrus marmalade to complement the spicy-sweet profile.
This bread also makes a lovely homemade gift when wrapped in parchment and tied with a ribbon.
Storage & Shelf Life
Keep the bread covered or in an airtight container at room temperature for up to 2–3 days. For longer storage, wrap tightly and refrigerate — it can last up to 5 days. If glaze becomes soft, re-chill before serving.
Conclusion
Boozy Eggnog Bread with Rum Glaze is a cozy, indulgent treat that transforms festive eggnog flavors into a soft, spiced loaf perfect for holiday breakfasts, desserts, or gifting. With warm spices, rich rum, and a sweet glaze, it’s a delightful way to celebrate the season — easy to make and full of holiday spirit. Enjoy every slice!
