Eggnog Bread Recipe

Why You’ll Love This Recipe

I love this recipe because it captures the essence of the holidays in every bite. It’s quick to make, doesn’t require any fancy ingredients, and fills the kitchen with the warm, spicy scent of Christmas while it bakes. The combination of brown sugar, eggnog, and spices gives it a deep, rich flavor, while the optional pecans add a bit of festive crunch. It’s versatile, too—I’ve served it for brunch, dessert, and even as a snack.

Ingredients

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

• 2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 2 teaspoons baking powder

• 1/2 teaspoon nutmeg

• 1/2 teaspoon cinnamon

• 1/2 teaspoon salt

• 1 cup eggnog

• 1/2 cup vegetable oil

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup chopped pecans (optional)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a large bowl, I whisk together the flour, granulated sugar, brown sugar, baking powder, nutmeg, cinnamon, and salt.

3. In a separate bowl, I combine the eggnog, vegetable oil, eggs, and vanilla extract until smooth.

4. I pour the wet mixture into the dry ingredients and stir gently until just combined. If I’m using pecans, I fold them in at this point.

5. I pour the batter into the prepared loaf pan and smooth the top with a spatula.

6. I bake the bread for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

7. Once baked, I let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf, which yields about 12 slices.

• Prep time: 10 minutes

• Cook time: 50–60 minutes

• Total time: About 1 hour 10 minutes

Variations

• Nut-Free Version: I simply skip the pecans if I want a smoother texture or if I’m baking for someone with allergies.

• Extra Spice: Sometimes I add a pinch of ground cloves or allspice to boost the holiday flavor even more.

• Gluten-Free Option: I’ve made this successfully with a 1:1 gluten-free flour blend.

• Eggnog Glaze: For a fancier finish, I whisk together a simple glaze with powdered sugar and eggnog to drizzle on top once the bread cools.

Storage/Reheating

I store the cooled bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. It also freezes beautifully—just wrap slices or the whole loaf in plastic wrap and foil, then freeze for up to 2 months. When I’m ready to eat it, I let it thaw at room temperature or warm it up slightly in the microwave or oven.

FAQs

What type of eggnog should I use?

I use a full-fat, creamy eggnog for the best flavor. Homemade or store-bought both work great, but I avoid the low-fat versions—they don’t give the same richness.

Can I make this bread dairy-free?

Yes, I’ve used dairy-free eggnog and it works well. Just make sure to choose a thicker, creamier variety for similar results.

Can I make this ahead of time?

Absolutely. I often bake it a day or two before serving—it actually tastes better the next day as the flavors settle.

How do I know when the bread is done?

I check by inserting a toothpick into the center—it should come out clean or with a few moist crumbs, but not wet batter.

What can I serve this with?

I love serving this with a hot cup of coffee, chai, or even a glass of eggnog. It also pairs beautifully with a smear of cinnamon butter or cream cheese.

Conclusion

This Christmas Eggnog Bread is one of those holiday recipes I look forward to baking year after year. It’s rich, spiced, and just festive enough to feel special without being complicated. Whether I’m making it for guests, gifting it to neighbors, or treating myself, it always brings a little holiday magic with every slice.

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