The Best Cinnamon Spiced Eggnog Bread is a Christmas favorite! It’s perfect for dessert or breakfast.
I start scouting the stores in October looking for Eggnog. I never in a million years thought that I would like it growing up, and truth be told I didn’t try it until after I was married, 17 years ago.
Now, I can’t get enough of it during the holidays, and I’m always finding more ways to incorporate it throughout my day, besides just in a glass.
Eggnog helps this bread stay super moist, along with the eggs and butter. However, it’s the cinnamon and nutmeg that really make this The Best Cinnamon Spiced Eggnog Bread.
The glaze helps set it a part from others, because I didn’t use rum. So many eggnog breads call for a rum glaze, but since we don’t really keep alcohol in the house, I decided to make this one with stuff we had on hand.
Plus not everyone keeps rum in their house, and I wanted y’all to be able to make this as soon as you bought eggnog!
How did eggnog become a Christmas drink?
During the 18th century there was plenty of rum and eggs around, which made it easy to make eggnog. The funny thing is back then eggnog was enjoyed warm! Do you drink warm eggnog?
What can you use eggnog for?
Besides drinking, you can pour eggnog in your oatmeal, add to pancake and waffle mixes. You can also use eggnog in your french toast and rice pudding!
How do you make the best cinnamon spiced eggnog bread?
- Whisk together the dry ingredients and set aside.
- Cream together the butter and sugar. Beat in the eggs. Add the eggnog and vanilla.
- Mix in the dry ingredients, being careful to not over mix.
- Pour into a prepared loaf pan and bake for 55 minutes.
- Once it’s cooled, mix together the glaze, and pour over the top.
Here are a few of our recipes using eggnog:
- 2 ¼ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup sugar
- 1 stick butter, room temperature
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup eggnog, room temperature
- 1 cup powdered sugar
- 1 to 2 tablespoons eggnog
- dash of cinnamon
- Preheat oven to 350 degrees. Spray a loaf pan with non stick spray and line with parchment paper. Set aside.
- Whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- Cream together the butter and sugar. Add in the eggs and vanilla. mix. Stir in the eggnog.
- Stir in the dry ingredients, being careful not to over mix.
- Pour into the prepared loaf pan and bake for 50 minutes or until a knife inserted in the center comes out clean.
- Allow to cool in the pan for 15 minutes, and then remove and finish cooling on a cooling rack.
- Once cooled, mix together the ingredients for the glaze, and drizzle on top.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 65mgSodium: 255mgCarbohydrates: 42gFiber: 1gSugar: 24gProtein: 5g