Holiday Eggnog Bread Recipe

Why You’ll Love This Recipe

I adore this recipe because it’s simple to make yet feels so special. The eggnog gives the bread a rich, velvety texture and a subtle sweetness that pairs beautifully with the spices. I like how the aroma fills the kitchen while it bakes—it smells like Christmas itself. It’s a perfect make-ahead treat that stays soft and flavorful for days, making it ideal for the busy holiday season.

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 until everything is well combined.

3. In another bowl, I mix the eggnog, vegetable oil, eggs, and vanilla extract until smooth.

4. I pour the wet ingredients into the dry ingredients and gently stir until just combined. Overmixing can make the bread dense, so I stop as soon as everything is incorporated.

5. If I’m using pecans, I fold them into the batter at this stage.

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

7. I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

8. Once done, I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Then I slice and serve.

Servings and Timing

This recipe makes one loaf (about 12 slices). The prep time is 10 minutes, and the baking time is 50–60 minutes, for a total of approximately 1 hour and 10 minutes.

Variations

• I sometimes add a glaze made with powdered sugar and eggnog for a sweet finishing touch.

• For an extra festive twist, I mix in white chocolate chips or dried cranberries.

• If I prefer a nut-free version, I simply skip the pecans or replace them with chopped toffee bits.

• A pinch of cloves or allspice can be added to enhance the holiday spice blend.

• To make mini loaves for gifting, I divide the batter into smaller pans and adjust the baking time to 30–35 minutes.

Storage/Reheating

I store the cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes beautifully—I wrap slices or the whole loaf tightly in plastic wrap and foil, then freeze for up to 2 months. To serve, I thaw it overnight at room temperature and warm individual slices in the microwave for about 10 seconds.

FAQs

Can I use light eggnog instead of regular?

Yes, I can use light eggnog, though the flavor may be a bit less rich. I sometimes add a touch more nutmeg to boost the taste.

Can I make this bread gluten-free?

Absolutely. I replace the all-purpose flour with a 1:1 gluten-free baking blend for great results.

Why did my bread come out dry?

Overmixing or overbaking can cause dryness. I make sure to stir gently and check for doneness with a toothpick at the 50-minute mark.

Can I add a topping?

Yes! I like to sprinkle a bit of coarse sugar or cinnamon sugar on top before baking for a lovely crust.

How do I make a glaze for the top?

I mix 1/2 cup powdered sugar with 2–3 tablespoons eggnog and drizzle it over the cooled loaf for extra sweetness and shine.

Conclusion

I love how this Christmas Eggnog Bread brings all the warmth and cheer of the holidays into one simple loaf. It’s soft, spiced, and full of festive flavor—perfect for sharing with loved ones or savoring with a hot cup of coffee. Whether I bake it as a holiday gift or just to enjoy at home, this bread always makes the season feel a little more special.

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