Eggnog Quick Bread is the ultimate Christmas breakfast! Moist, sweet bread filled with warm, rich holiday flavors of eggnog, cinnamon, nutmeg, and vanilla.
A fresh loaf of Pumpkin Bread is a quick and delicious treat all autumn and winter long, but this new easy holiday Bread Recipe is a must have for Christmas morning.
EGGNOG QUICK BREAD
This holiday Eggnog Bread is a rich, eggy sponge loaf cake that you can make for breakfast but is sweet enough for dessert. The warm, spiced flavors from the eggnog and extra cinnamon and nutmeg make this the perfect treat for a Christmas Eve party and brunch the next day.
One of the many reasons to love this Eggnog Loaf is that it is a no-rise, no-knead bread recipe that’s quick and easy to make. Unlike a traditional sweet eggy breads, like a brioche or challah, Eggnog Bread is a yeast-free bread that you can mix together with a mixer or by hand. The bread “dough” is more like a cake batter and is ready for the oven in less than 10 minutes.
You’ll love all the extra holiday flavor and richness that you get the eggnog in this bread recipe. Like buttermilk, the eggnog makes your Eggnog Bread just melt-in-your-mouth rich and moist. The tender crumb is spongy and sweet and tastes delicious with a simple powdered sugar glaze, a dollop of Strawberry Jam, or all by itself.
MORE DELICIOUS QUICK BREAD RECIPES
Cinnamon Swirl Bread
Zucchini Bread
Pumpkin Bread
Easy Banana Bread (No Mixer!)
Tips for Making Eggnog Quick Bread
- If it’s not the winter holiday season and you can’t find any eggnog at the store, you can make some Homemade Eggnog in about 20 minutes
- Eggnog Bread is a rich and heavy bread thanks to the extra eggs in the eggnog so you don’t want to overmix and it too dense. Sift your dry ingredients before adding add fold into the wet ingredients until just combined.
- Look for your bread to rise and be slightly rounded in the center before removing from the oven. If the bread is flatter or concave, it is not fully cooked and will sink further when cooling.
- Make an eggnog powdered sugar glaze with by adding eggnog, a tablespoon at a time, to 2-3 cups of powdered sugar until it’s thin enough to drizzle. You could also use a Salted Caramel Sauce or Chocolate Ganache drizzle too!
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VARIATIONS ON EGGNOG QUICK BREAD
- Mix-Ins: Fold in up to 1/2 cup baking mix-ins like chopped pecans, golden raisins, chocolate chips, dried cherries or cranberries, or butterscotch chips.
- Eggnog: If you don’t want to use eggnog, you can replace it with buttermilk, greek yogurt, or coconut cream. Add more cinnamon and nutmeg, plus ground cloves, so you don’t miss out on the holiday flavor!
- Rum: Replace 1 teaspoon vanilla extract with 1 tablespoon rum or bourbon for a Spiked Eggnog Bread! You can also use rum extract for the boozy taste without using alcohol.
- Brown Sugar: You can add a brown sugar crumble to the bottom of the pan before adding the batter for an easy caramel topping that bakes on the cake. Combine 1/2 cup brown sugar with 1/4 cup cold butter with a fork until crumble forms.
- Mini Loaves: Bake your Eggnog Quick Bread in 3 mini loaf pans for easy edible holiday gifts. Bake in mini loaf pans for 35-40 minutes.
EASY HOLIDAY BREAKFAST IDEAS
Easy French Toast Bake
Gooey Monkey Bread
Easy Cinnamon Rolls (in 1 Hour!)
Breakfast Casserole
HOW TO STORE EGGNOG QUICK BREAD
- Serve: You can keep Eggnog Quick Bread at room temperature for up to 2 hours, but because of all the eggs and dairy, you want to keep this bread refrigerated.
- Store: Wrap your cooled loaf of Eggnog Bread in plastic wrap and refrigerate for up to 1 week. You can slice and store in an airtight container, lined with paper towels to absorb moisture.
- Freeze: Cool bread completely before wrapping in plastic wrap and aluminum foil. Freeze Eggnog Bread for up to 4 months and thaw in the refrigerator overnight before warming and serving.
Eggnog Quick Bread
Ingredients
- 1/2 cup butter , softened
- 1 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup eggnog
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees and spray a 9x5-inch loaf pan with baking spray.
- Add butter and sugar to your stand mixer on medium speed until light and fluffy, about 2 minutes.
- Lower the speed to the lowest setting and add the vegetable oil, eggs, eggnog and vanilla extract until smooth.
- Sift together the flour, baking powder, salt, nutmeg and cinnamon.
- Add to the stand mixer on lowest speed setting until just combined.
Pour into loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
Let cool 15 minutes before removing from pan.
