This quick bread recipe is made with eggnog, dark rum and topped with a rum infused glaze. It’s perfect to eat with a cup of your favorite coffee or tea during the holidays. Use up leftover eggnog.
I’m excited to present to you this delicious and festive Eggnog Quick Bread with Rum Infused Glaze from my friend Leslie at Play Dates to Parties blog. You’ll fall in love with this spectacular eggnog quick bread.
It’s full of all the warm flavors of the holiday season in a quick and easy holiday homemade gift!
First, I’d like to thank Leslie Ibanez for her wonderful guest post and incredible Eggnog Quick Bread with Rum Infused Glaze recipe.
I can’t wait to try this recipe and serve it to my friends along side my Tiramisu Eggnog Cocktail.
Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a very small commission but, the price you pay is the same.
Leslie Ibanez from Play Dates to Parties blog:
As you probably guessed from my blog name, I love parties.
And there’s no better time to celebrate than during the holiday season. It’s my favorite time of year to make creative sweet treats as gifts and party treats to brighten up the cold winter days.
Eggnog Quick Bread with Rum Infused Glaze
I hope you’ll visit Leslie at her blog Play Dates to Parties to check out all of her great party content.
Those Double Decker Triple Stuffed brownies sound amazing!
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Eggnog Quick Bread with Rum Infused Glaze
Ingredients
Eggnog Quick Bread
- 4 eggs (beaten)
- 2 cup white sugar
- 2 1/2 cups of eggnog
- 1/2 cup unsalted butter (melted)
- 6 1/2 tsp melted coconut oil
- 2 tbs dark rum
- 2 tsp vanilla extract
- 4 1/4 cups all purpose flour
- 3/4 cups sour cream
- 1/2 cup of powdered sugar
- 4 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp cinnamon
Instructions
Quick Eggnog Bread:
- Preheat oven to 350F or 180C.
- Line two 9" loaf pans with parchment paper.
- In a large bowl, whisk together flour, powdered sugar, baking powder, salt, nutmeg, and cinnamon
- In a stand mixer, cream together melted butter, oil and sugar. Add eggs and eggnog. Mix well.
- Slowly mix dry ingredients into wet ingredients, stirring by hand until just combined.
- Bake at 350F for 50 to 70 minutes (depending on your pan), until a toothpick inserted in the center comes out clean. Start checking every 5 minutes at about 45 minutes in the oven.
Rum Infused Glaze
- Pour all glaze ingredients into a small bowl and stir until smooth. Drizzle on top of Eggnog Quick Bread.
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Hi Ann. You can halve this recipe. The cooking time will depend on if you’re putting the batter in muffin tins or if you’re using a loaf pan. Muffin tins will take about 25-30 minutes at 375F. If using the loaf pan I’d follow the directions but, cook for about 40-45 minutes.
Can you cut this recipe in half?
This bread sounds really good! I am a big fan of egg nog at the holidays! 🙂
Oh, then you’d probably like my Tiramisu Eggnog cocktail. Check that one out.
Oh my goodness…I love, love, love eggnog – and this looks like perfection! Can you just send me a loaf? I’m still not done with my Christmas shopping and have no time. Lol! 😀
Such a great idea to use eggnog this way. Love the rum icing too. This cake is bound to make everyone merry… 🙂