
A nostalgic loaf that tastes like holiday mornings: spiced, tender eggnog bread with a boozy-scented glaze. Easy to make and perfect for gifting.

In my house this loaf has created small rituals: a slice with morning coffee on snowy mornings, a wrapped slice sent with neighbors, and a warm loaf sliced thin for a holiday brunch. Everyone remembers the smell of baking that fills the house — it's part of what makes this loaf so special.
One of my favorite things about this loaf is how quickly it becomes comforting company — the aroma alone makes guests linger in the kitchen. A neighbor once showed up with a mug of cider and left with half the loaf; small moments like that are why I keep this recipe on hand every holiday season.
Wrap the cooled loaf tightly in plastic wrap followed by a layer of foil to prevent freezer burn if freezing. At room temperature, store in an airtight container or wrapped loaf for up to 48 hours. If refrigerating, place in an airtight container and bring slices to room temperature or gently warm before serving; refrigeration can firm the loaf and slightly dull the flavors, but reheating revives them. When freezing slices, place parchment between slices to keep them from sticking together.
If you prefer real alcohol, substitute 1 teaspoon rum extract with 1 tablespoon dark rum. For a lower-fat loaf, use low-fat eggnog, understanding the crumb will be slightly less tender. Swap all-purpose flour for 1-to-1 gluten-free flour blend if you need a gluten-free version, but omit the instant pudding or use a gluten-free pudding mix. For a dairy-free adaptation, use dairy-free eggnog and a plant-based butter alternative — the texture will be different but still pleasant.
Serve slices warm with a pat of butter, mascarpone, or a smear of cream cheese for breakfast. For dessert, pair with vanilla ice cream and a dusting of cinnamon. Garnish with a light dusting of extra nutmeg or a few toasted pecans on top of the glaze for texture. This loaf also makes a lovely gift when wrapped in parchment and tied with twine.
Eggnog itself has roots that trace back to medieval European posset and egg-based warm drinks enjoyed by the wealthy. The American version evolved into a rich, dairy-forward beverage often laced with rum or bourbon, and incorporating eggnog into baked goods is a classic way to capture holiday nostalgia. This loaf is part of a larger tradition of turning seasonal drinks into portable treats that celebrate familiar flavors year after year.
In winter, emphasize warming spices: increase nutmeg to 1/2 teaspoon and add 1/4 teaspoon cinnamon. For spring or summer, swap eggnog for a thicker vanilla custard or buttermilk and reduce the rum extract for a lighter profile. For holiday variations, fold in 1/2 cup chopped toasted pecans or 1/2 cup dried cranberries to add texture and color.
To prepare ahead for gatherings, bake several loaves and freeze unglazed. Thaw overnight in the refrigerator and bring to room temperature before glazing. Slice as needed and toast individual portions for guests. Use sturdy, reusable containers for transport and keep glaze in a separate jar to pour at the last minute for the freshest appearance.
This loaf is simple, comforting, and full of memories; I hope it earns a spot on your holiday table and in the small traditions you share with family and friends.
Bring eggs and eggnog to room temperature before mixing to ensure a smooth, stable batter and even rise.
Do not overmix once the dry ingredients are added; stop as soon as the flour disappears to avoid a dense loaf.
Tent with foil after 40 to 45 minutes if the top browns too quickly to prevent burning while the center finishes baking.
Sift powdered sugar before making the glaze to avoid lumps and ensure a glossy finish.
This nourishing vintage eggnog bread recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Vintage Eggnog Bread recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment leaving an overhang for easy removal. Position the oven rack in the center for even browning.
In a medium bowl, sift together 2 1/4 cups all-purpose flour, 3.4 oz vanilla instant pudding mix, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice. Set aside.
In a large bowl, beat 1/2 cup melted cooled unsalted butter with 1 cup granulated sugar until combined. Add 2 room-temperature eggs, 1 1/4 cups eggnog, 1 teaspoon vanilla extract, and 1 teaspoon rum extract; mix until smooth.
Add the dry ingredients to the wet in two additions, mixing on low speed until just combined. Do not overmix; the batter should be slightly thick and a bit lumpy.
Transfer batter to the prepared pan and bake 55 to 60 minutes or until a toothpick comes out clean or with a few moist crumbs. Tent with foil after 40–45 minutes if browning too quickly.
Cool in the pan 10 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely before glazing.
Whisk together 1 cup sifted powdered sugar, 1/4 teaspoon rum extract, 1/8 teaspoon nutmeg, and 2 tablespoons eggnog until smooth. Thin with 1 to 2 tablespoons milk to reach a pourable consistency.
Place parchment under the rack and spoon the glaze over the cooled loaf. Let the glaze set at room temperature 30 to 60 minutes before slicing.
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This recipe looks amazing! Can't wait to try it.
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