Egg Nog Bread

I don’t know about you, but anything that has ‘bread’ in it’s name, I’m all over it!  I love slicing through freshly baked bread a few minutes after it comes out of the bread maker and slathering it with butter.  For a few minutes I’m in heaven…..that’s until the kids start screaming or someone’s tugging on my pant-legs to try a piece too!   I’ll gladly share but I want that first piece for myself.

When I had some extra egg nog on hand I decided to use it in a bread that we could warm up over the holidays and enjoy when company comes over.  I figured a bread with egg nog in it would be something different but also festive.  The only thing I’ll have to make when I thaw this is some Egg Nog Glaze to go on top.  Although it doesn’t need it as this cake is moist, dense and is perfect plain.  I just figure the more, the better!

Now with only a couple more weeks until Christmas, how many people are all set for the holidays?  I know I’m not.  I’ve decorated the house, froze a bunch of baking and bought most of my presents but there’s still some more I need to do.  I want to get it done this week so that I just have to pick up any last-minute things the week before Christmas.  This year we’re having everyone at our house so I’d like to be prepared so I can enjoy my company and relax over the holidays!

P.S.  Don’t forget to check out the Egg Nog Challenge page and submit something so we can convince Nina Roy to love egg nog.  You can WIN some great prizes!

Recipe from Smashed Peas and Carrots

Egg Nog Bread


  • 1 cup eggnog
  • 2 teaspoons rum flavored extract
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • 1/2 cup butter, softened
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt


Preheat your oven to 350 degrees.
Grease one loaf pan and set aside.
In your mixer, add the egg nog, rum flavored extract, sugar, vanilla, eggs, and butter and mix until well combined.
Sift together flour, baking powder, salt and nutmeg.
Add dry ingredients to the eggnog mixture and mix until just moistened.
Pour into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan for about 20 minutes and then remove from pan to baking rack to cool completely.
Wrap and refrigerate or freeze.
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  1. I know what you mean about fresh bread! I am all over it! :) This looks fantastic! I may have to find some time to make this before Christmas!

  2. No this looks to good! i need a piece right now! I will try to make this for Christmas! thanks for sharing!

  3. Okay, I LOVE bread and I LOVE eggnog, so this is right up my alley. I’ll trade you some for my cranberry bread?!? :-)

  4. Delish!! Thanks so much for linking up on Monday! You are featured on my favorite features post:


  5. Oooo, I have half a dozen Egg Nog Cake recipes sitting around Pinterest, but I can always use more!! This looks scrumptious :) Loaf cakes are my favorite cakes, they’re so homey! Thanks for sharing at Tasty Tuesdays :)
    ~April @DimplesandDelights

  6. I LOVE the texture of this bread, and I really wish we had here eggnog, as I’d looooooooove to try this recipe.
    Wonderful looking bread

  7. Can’t wait to try your recipe with the rum extract. I’m pinning this.

  8. I’m in love with this and I so want to make it!

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