Name: Eggnog Bread with Rum Extract Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 teaspoon baking soda; ¼ teaspoon baking powder; ¼ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; ½ cup unsalted butter, softened to room temperature; 1 cup granulated sugar; 1 large egg, at room temperature; 1 teaspoon rum extract; ½ teaspoon vanilla extract; 1 cup full fat eggnog; 1 cup powdered sugar; 3 tablespoons full fat eggnog

If you’re anything like me, holiday baking is an absolute must, and I have a soft spot for recipes that blend nostalgia with just a touch of fancy. That’s why this Eggnog Bread with Rum Extract Recipe quickly became one of my favorite seasonal treats. It’s wonderfully moist, spiced just right, and that delicate rum flavor really elevates it without being overpowering. Trust me, once you try this, you’ll want to have a loaf on hand all season long!

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Why You’ll Love This Recipe

Festively flavorful: The combination of spices and rum extract perfectly captures the holiday spirit in every bite.
Simple and approachable: You don’t need fancy ingredients or advanced techniques to nail this bread.
Moist and rich texture: Thanks to full-fat eggnog and butter, it’s tender and satisfying without being heavy.
Delicious glaze finish: The sweet eggnog glaze adds a beautiful shine and extra flavor kick.

The image shows a single slice of moist, golden-brown cake with a thick layer of smooth white frosting on the bottom side, sitting on a white plate with a subtle textured rim. The cake slice has a slightly rough texture on top, indicating it is soft inside. Around the plate, there are cinnamon sticks and whole nutmegs scattered on a white marbled surface, with a colorful plaid cloth partially visible underneath. In the background, there is a clear glass filled with a light yellow creamy drink, and a second plate holding another slice of the same cake. Small warm fairy lights add a cozy touch to the scene. Photo taken with an iphone --ar 2:3 --v 7 - Eggnog Bread with Rum Extract, holiday eggnog bread recipes, festive holiday bread, spiced eggnog bread, rum extract holiday baking

Ingredients You’ll Need

This Eggnog Bread with Rum Extract Recipe comes together with ingredients you can easily find during the holidays, many of which you might already have in your pantry. The key is to use good quality full-fat eggnog and real rum extract — that’s what really gives this bread its special kick.

Flat lay of a small white ceramic bowl of all purpose flour, a small white ceramic bowl of granulated sugar, a few whole brown cinnamon sticks alongside small heaps of ground cinnamon and ground nutmeg on the white surface, a small white ceramic bowl of baking soda, a small white ceramic bowl of baking powder, a small white ceramic bowl of salt, a half cup of softened unsalted butter shaped in a smooth slab, one large whole uncracked egg with a clean shell, a small white ceramic bowl of dark rum extract, a small white ceramic bowl of vanilla extract, a small white ceramic bowl filled with creamy full fat eggnog, and a small white ceramic bowl of powdered sugar placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Eggnog Bread with Rum Extract, holiday eggnog bread recipes, festive holiday bread, spiced eggnog bread, rum extract holiday baking

All purpose flour: The backbone of the bread, provides the right structure without making it dense.
Baking soda and baking powder: A little of each helps the bread rise perfectly.
Ground cinnamon and nutmeg: Classic spices that bring warmth and cozy flavor.
Salt: Enhances all the sweet and spiced flavors.
Unsalted butter: Softened to room temperature for easy mixing and rich taste.
Granulated sugar: Just enough to sweeten without overwhelming.
Large egg: Room temperature eggs mix better for an even texture.
Rum extract: This little secret boosts the eggnog flavor without any alcohol concerns.
Vanilla extract: Adds depth and sweetness to the flavor profile.
Full fat eggnog: The star ingredient that makes this bread uniquely festive and moist.
Powdered sugar: For the smooth glaze that ties everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making this Eggnog Bread with Rum Extract Recipe your own. Over the years, I’ve enjoyed experimenting with different twists depending on the occasion or personal vibes in the kitchen. Don’t be afraid to customize!

Nutty addition: My family loves adding chopped pecans or walnuts into the batter for a bit of crunch and added warmth.
Spice it differently: Sometimes I swap ground nutmeg for a pinch of ground cloves or ginger for a slightly different festive spice combo.
Alcohol swap: Instead of rum extract, you can use bourbon extract or even a tablespoon of actual rum if you want a little extra adult kick.
Gluten-free option: I’ve had success using a 1:1 gluten-free baking flour blend—just watch baking time as it can vary slightly.

How to Make Eggnog Bread with Rum Extract Recipe

Step 1: Prep your oven and pan

First things first, preheat your oven to 350°F (or 160°C if using a fan oven). Line a 9×5 inch loaf pan with parchment paper so your bread lifts out effortlessly later — trust me, this little prep saves so much frustration.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt. Setting this mixture aside keeps everything organized and ready for the next step.

Step 3: Cream butter and sugar

In a large bowl, beat the softened butter and granulated sugar together for about 2 minutes until the mixture becomes light and fluffy. This is where that tender crumb magic begins. I love watching it transform — you’ll see the mixture lighten right before your eyes.

Step 4: Add egg and extracts

Beat in the room-temperature egg until well combined. Then stir in the rum extract and vanilla extract. This step is where the personality of your eggnog bread starts to shine, so be sure to mix thoroughly.

Step 5: Combine dry and wet mixtures, then add eggnog

Gradually add the dry ingredients into the wet mixture, stirring just until combined. Overmixing here can make your bread tough, so be gentle. Then pour in the full-fat eggnog and mix until the batter is smooth and uniform. You’ll notice the batter is quite pourable but thick enough to promise a great loaf.

Step 6: Bake the bread

Pour your batter into the prepared loaf pan and pop it in the oven. Bake for 50-55 minutes, but keep an eye on it after 45 minutes. You can test doneness by inserting a toothpick; if it comes out clean, you’re good. If it looks like the top is browning too quickly, tent it with foil to prevent burning — I learned this trick the hard way!

Step 7: Cool and glaze

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Meanwhile, whisk the powdered sugar and eggnog together until smooth to make the glaze. Once the bread is fully cooled, drizzle the glaze generously over the top. Let it set for about 15 minutes before slicing to let those drips firm up.

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Pro Tips for Making Eggnog Bread with Rum Extract Recipe

Use room temperature ingredients: Having butter and egg at room temp helps everything blend flawlessly and gives you a more tender crumb.
Don’t overmix the batter: Stir just until the dry ingredients are incorporated to avoid dense, rubbery bread.
Cover if browning too fast: Tent the loaf with foil during the last half of baking if the top darkens too quickly — saves your loaf from looking too burnt.
Glaze after cooling completely: Wait for the bread to cool fully before glazing to prevent the sugar topping from melting off.

How to Serve Eggnog Bread with Rum Extract Recipe

The image shows a slice of thick, light brown cake with a moist texture, topped with a thick white frosting layer covering the top and sides. The slice is placed on a white plate with a subtle embossed design along the edge. A golden fork is cutting into the cake slice. The background has a white marbled texture with blurred elements including cinnamon sticks and a glass cup. Warm lighting highlights the soft texture of the frosting and the crumb of the cake. Photo taken with an iphone --ar 2:3 --v 7 - Eggnog Bread with Rum Extract, holiday eggnog bread recipes, festive holiday bread, spiced eggnog bread, rum extract holiday baking

Garnishes

I love sprinkling just a tiny pinch of freshly grated nutmeg over the glaze—it adds such a fresh aroma and looks elegant. Chopped toasted pecans on top of the glaze can also bring a lovely crunch and make it look extra festive.

Side Dishes

This bread pairs beautifully with a hot cup of spiced chai, rich coffee, or even a cozy mug of hot cocoa. For brunch, serve slices alongside fresh fruit or a simple cream cheese spread to balance the sweetness.

Creative Ways to Present

When I’ve taken this to holiday parties, I like cutting the bread into smaller finger-sized slices and arranging them on a pretty platter with sprigs of fresh rosemary or pine—to make it feel like a special festive centerpiece. If you’re feeling fancy, drizzle extra glaze in a criss-cross pattern for a charming homemade touch.

Make Ahead and Storage

Storing Leftovers

I keep leftover eggnog bread wrapped tightly in plastic wrap and then stored in an airtight container at room temperature—it stays moist for up to 3 days like this. If you prefer, refrigerate it, but it might firm up slightly, so I recommend warming slices gently before serving.

Freezing

Freezing works like a charm with this bread. I slice it beforehand, wrap individual slices in parchment and plastic wrap, and store them in a freezer bag. That way, I can grab a slice or two anytime, and they thaw quickly at room temperature or in the microwave.

Reheating

To enjoy leftover slices, I pop them in the toaster oven for a few minutes or microwave them for about 15 seconds. It brings back that fresh-from-the-oven warmth and soft texture, especially if you add a little spread of butter on top.

FAQs

Can I use store-bought eggnog for this recipe?

Absolutely! Using good quality store-bought full-fat eggnog works perfectly and is what I usually do. It adds all the creamy festive flavor, making the bread moist and tender.
Is rum extract alcoholic?

Nope! Rum extract is a flavoring made by infusing vanilla and other spices, but it doesn’t contain alcohol, so it’s safe for kids and anyone avoiding alcohol while still providing that warm rum flavor.
Can I make this bread dairy-free?

You can try substituting the butter with a plant-based margarine and using a non-dairy eggnog alternative, but I recommend testing smaller batches because texture and moisture levels may change.
How long does eggnog bread stay fresh?

Stored properly at room temperature, it stays fresh for about 3 days. Beyond that, refrigeration or freezing helps keep it edible and delicious for up to a week or several months if frozen.

Final Thoughts

I absolutely love how this Eggnog Bread with Rum Extract Recipe turns out every single time — it brings that cozy holiday feeling straight to my kitchen, and sharing it with family makes it even more special. Give this a try the next time you want a festive treat that feels both comforting and a little bit indulgent. You’ll find it’s one of those recipes that tastes like a warm hug on a chilly morning, and I promise, your friends and family will be asking you for the recipe too!