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Eggnog Quick Bread with Glaze

Eggnog quick bread is baked in a 9x5-inch loaf pan until golden, then topped with a smooth eggnog glaze. The loaf has a tender crumb with warm nutmeg flavor in every slice.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1 Nonstick cooking spray for the pan
  • 2 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp ground nutmeg
  • 2 eggs large, at room temperature
  • 1 cup eggnog
  • 0.5 cup unsalted butter melted and cooled slightly
  • 1 tsp vanilla extract
For the glaze
  • 1 cup powdered sugar
  • 2 tbsp eggnog

Equipment

  • 1 9x5-inch loaf pan

Method
 

Make the bread
  1. Preheat the oven to 350°F.
  2. Coat a 9x5-inch loaf pan with nonstick cooking spray.
  3. Whisk the all-purpose flour, granulated sugar, baking powder, salt, and ground nutmeg in a large bowl.
  4. Whisk the eggs, eggnog, melted butter, and vanilla extract in a medium bowl until combined.
  5. Pour the egg mixture into the flour mixture.
  6. Fold just until no dry streaks remain.
  7. Transfer the batter to the prepared pan.
  8. Bake for 55 to 65 minutes, until the loaf is golden and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the loaf in the pan for 15 minutes.
  10. Turn it out onto a wire rack.
  11. Cool completely.
Make the glaze
  1. Whisk the powdered sugar and eggnog in a small bowl until smooth.
  2. Drizzle the glaze over the cooled loaf.
  3. Let the glaze set before slicing.

Notes

For a tender loaf, fold the batter only until no dry streaks remain. Store covered in the refrigerator for up to 3 days; freeze slices for up to 2 months. For a dairy-free swap, use dairy-free eggnog and plant-based butter.