Eggnog Quick Bread with Rum Infused Glaze

Why You’ll Love This Recipe

I love this recipe because it’s a delicious way to use up leftover eggnog and brings that nostalgic holiday flavor straight to my kitchen. The bread is tender and rich with a perfectly spiced crumb, and the rum glaze on top gives it that extra special something. It’s easy to make, makes two loaves, and is perfect for gifting—or keeping both for myself to enjoy all week long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Eggnog Quick Bread:

• 4 eggs, beaten

• 2 cups white sugar

• 2½ cups eggnog

• ½ cup unsalted butter, melted

• 6½ teaspoons melted coconut oil

• 2 tablespoons dark rum

• 2 teaspoons vanilla extract

• 4¼ cups all-purpose flour

• ¾ cup sour cream

• ½ cup powdered sugar

• 4 teaspoons baking powder

• 1 teaspoon salt

• ½ teaspoon ground nutmeg

• ¼ teaspoon cinnamon

For the Rum Infused Glaze:

• ½ cup powdered sugar

• ¼ teaspoon vanilla

• 1½ tablespoons eggnog

• ½ teaspoon rum

• 1 teaspoon corn syrup

Directions

Step 1 – Preheat and Prep:
I preheat my oven to 350°F (180°C) and line two 9-inch loaf pans with parchment paper for easy removal later.

Step 2 – Mix the Dry Ingredients:
In a large mixing bowl, I whisk together the flour, powdered sugar, baking powder, salt, nutmeg, and cinnamon.

Step 3 – Combine the Wet Ingredients:
Using a stand mixer (or hand mixer), I cream together the melted butter, coconut oil, and sugar. Then I mix in the eggs, eggnog, dark rum, vanilla extract, and sour cream until everything is well blended.

Step 4 – Combine Wet and Dry:
I slowly stir the dry ingredients into the wet mixture by hand until just combined—being careful not to overmix.

Step 5 – Bake the Loaves:
I divide the batter evenly between the prepared loaf pans and bake for 50 to 70 minutes, depending on the pan and oven. I begin checking at 45 minutes, inserting a toothpick into the center—if it comes out clean, it’s done.

Step 6 – Make the Glaze:
While the bread cools slightly, I stir together all the glaze ingredients in a small bowl until smooth.

Step 7 – Glaze and Serve:
I drizzle the rum-infused glaze generously over the cooled loaves. Then I let it set for a few minutes before slicing.

Servings and Timing

This recipe yields 2 loaves (about 16 servings total).

• Prep Time: 10 minutes

• Cook Time: 50 to 70 minutes

• Total Time: 1 hour 10 minutes

Variations

• No rum? I’ve swapped the rum for bourbon or vanilla extract for a non-alcoholic version—both work beautifully.

• Add-ins: Chopped pecans, walnuts, or white chocolate chips make great additions to the batter.

• Coconut oil substitute: I’ve also used vegetable oil or melted butter if I don’t have coconut oil on hand.

• Spice it up: I like to add a pinch of clove or allspice for a deeper spice profile.

Storage/Reheating

I keep this quick bread wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well—I wrap slices individually and freeze for up to 2 months. I reheat a slice in the microwave for about 10–15 seconds for that fresh-from-the-oven feel.

FAQs

Can I make this without rum?

Yes, I often substitute the rum with extra vanilla extract or a splash of almond extract for a delicious alcohol-free version.

Can I make this into muffins?

Absolutely! I divide the batter into greased or lined muffin tins and bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean.

What’s the best way to tell when it’s done baking?

I start checking with a toothpick around the 45-minute mark. Once it comes out clean (a few moist crumbs are okay), the bread is ready.

Why is there both powdered sugar and granulated sugar in the batter?

The powdered sugar adds a softer texture to the crumb, while the granulated sugar ensures sweetness and structure. It’s a balance I love.

Can I use low-fat eggnog?

Yes, I’ve used low-fat eggnog and it still turns out delicious, though full-fat eggnog gives it a slightly richer flavor and texture.

Conclusion

This Eggnog Quick Bread with Rum Infused Glaze brings the magic of the holidays to every bite. I love how the eggnog and warm spices create a cozy flavor, while the sweet rum glaze adds just the right finish. Whether I’m baking it for a holiday gathering or just to treat myself on a quiet morning, this recipe always delivers festive comfort and flavor.