This Vintage Eggnog Bread has been a winter staple on my table for as long as I can remember. I first stumbled upon this combination one snowy December evening while rooting through the pantry for something to pair with a hot cup of coffee. The loaf that came out of the oven filled the house with the unmistakable scent of nutmeg and vanilla; one bite and I knew I had to make it for every holiday gathering from then on. It’s a simple batter with a rich, custardy flavor thanks to real eggnog and a touch of pudding mix for tenderness. The crumb is soft but sturdy enough to hold a glossy, spiced glaze that sets into a delicate shell on top.

What makes this loaf special is its blend of nostalgia and convenience: it tastes like a traditional holiday treat but comes together in under twenty minutes of active prep, using pantry-friendly ingredients and a 9x5 loaf pan. Over the years I’ve watched neighbors pick at the edges while it was still warm, and family members argue good-naturedly over the last slice. The rum and vanilla extracts deepen the flavor without needing liquor, making it approachable and kid-friendly. When you bake this, expect a fragrant, warmly spiced loaf that slices beautifully and keeps admirers coming back for more.

Ingredients

• All-purpose flour: 2 1/4 cups – Use a reliable brand like King Arthur or Bob's Red Mill for consistent texture; spoon into the measuring cup and level off to avoid packing too much flour that would dry the loaf.
• Vanilla instant pudding mix: 3.4 ounces (one standard package) – This adds moisture and a gentle vanilla backbone; any brand of instant vanilla pudding powder works.
• Baking powder: 2 teaspoons – Check its freshness; expired baking powder can lead to a flat, dense loaf.
• Salt: 1/2 teaspoon – Enhances sweetness and warms the spice flavors; use kosher or fine sea salt.
• Ground nutmeg: 1/4 teaspoon – Freshly grated nutmeg is best for its aromatic oils, but pre-ground is fine in a pinch.
• Ground allspice: 1/4 teaspoon – Adds depth and a cinnamon-clove-like warmth; optional if you prefer a simpler spice profile.
• Unsalted butter: 1/2 cup (melted and cooled) – Use real butter for the best flavor; if using salted, reduce added salt slightly.
• Granulated sugar: 1 cup – Balances the rich eggnog and spices; you can swap part or all for light brown sugar for a caramel note.
• Large eggs: 2 (room temperature) – Room temperature eggs emulsify better for a smooth batter and even rise.
• Eggnog: 1 1/4 cups – Choose full-fat for richness; store-bought works great, or use homemade for an even deeper custard flavor.
• Vanilla extract: 1 teaspoon – Use pure vanilla extract for best flavor.
• Rum extract: 1 teaspoon – Gives the loaf a festive warmth without alcohol; you can substitute with additional vanilla if you prefer no rum flavor.

Instructions

Preheat and prepare: Set the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper leaving an overhang on the long sides; this makes removing the loaf effortless. Lightly grease the parchment if you’re not confident in nonstick performance. Position an oven rack to the center to ensure even baking. Combine dry ingredients: Sift together 2 1/4 cups all-purpose flour, the 3.4-ounce vanilla instant pudding mix, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice into a medium bowl. Sifting incorporates air and evenly distributes the chemical leaveners, which helps produce a fine crumb. Create the wet base: In a large bowl, use an electric mixer on medium speed to blend 1/2 cup melted and cooled unsalted butter with 1 cup granulated sugar until smooth. Add 2 room-temperature eggs one at a time, then beat in 1 1/4 cups eggnog, 1 teaspoon vanilla extract, and 1 teaspoon rum extract. Mixing at medium speed emulsifies the fat into the liquid for a glossy, uniform batter. Combine wet and dry: Add the dry mixture to the wet in two additions, mixing on low speed just until combined. Overmixing develops gluten and can toughen the loaf; stop when no streaks of flour remain. The batter should be slightly thick but pourable—if it feels heavy, a gentle fold with a spatula helps finish the blending. Transfer and bake: Spoon the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. After 40–45 minutes, you can tent the loaf loosely with foil to prevent excessive browning. Visual cue: the edges will pull slightly away from the pan, and the top will be golden and spring back when touched. Cool before glazing: Cool the loaf in the pan on a wire rack for 10 minutes, then lift it out using the parchment overhang and remove the paper. Allow it to cool completely on the rack before glazing so the icing won’t sink into the warm crumb and will form a pretty sheen.

Eggnog Glaze

Whisk together 1 cup sifted powdered sugar, 1/4 teaspoon rum extract, 1/8 teaspoon ground nutmeg, and 2 tablespoons eggnog until smooth. The glaze will be thick; add 1 to 2 tablespoons whole milk to reach a thin, pourable consistency — start with 1 tablespoon and add the second only if needed. Place parchment under the rack and spoon the glaze evenly over the chilled loaf, letting it drip down the sides for a classic look. Allow the glaze to set at room temperature before slicing.

Storage Tips

Store the loaf at room temperature, loosely covered with a clean tea towel or in an airtight container for up to 3 days to preserve the glaze texture. For longer storage, slice and wrap individual pieces in plastic, then place in a freezer-safe bag for up to 3 months. Reheat gently in a 325°F oven for 8–10 minutes from thawed, or microwave single slices for 12–18 seconds for a quick warm treat. When freezing, glaze after thawing for the freshest appearance and texture.

Ingredient Substitutions

If you need to swap ingredients, use 1 cup light brown sugar plus 2 tablespoons granulated sugar to introduce molasses notes, or replace half the butter with neutral oil (such as canola) to keep the loaf moist while slightly changing the mouthfeel. For dairy-free needs, use dairy-free eggnog and plant-based butter, but omit the instant vanilla pudding or choose a compatible dairy-free alternative, as pudding mixes may contain milk powder. To reduce sweetness, cut the granulated sugar to 3/4 cup and adjust the glaze accordingly.

Serving Suggestions

Serve slices slightly warm with coffee, spiced tea, or a mug of hot cocoa. For a festive brunch, offer thin slices alongside citrus marmalade or whipped cream lightly flavored with rum extract. Garnish with a dusting of nutmeg or a few whole cloves on the plate for a seasonal look. This loaf pairs beautifully with soft cheeses and fruit preserves if you want a savory-sweet board for holiday guests.

Cultural Background

Eggnog is a centuries-old holiday beverage with roots in medieval Europe, where warm milk-and-egg drinks were associated with celebration. In North America, the rich custardy drink evolved into a festive staple, and combining its flavors into baked goods is a natural progression. Quick loaves infused with eggnog encapsulate the comfort of holiday gatherings and reflect regional adaptations—some versions include brandy or rum, others emphasize vanilla and nutmeg depending on family tradition.

Seasonal Adaptations

For a winter party, fold in 1/2 cup dried cranberries and 1/2 cup chopped pecans to the batter for texture and seasonal color. For a lighter summer version, reduce the nutmeg slightly and add a tablespoon of lemon zest to brighten the flavor. During Thanksgiving, omit the rum extract and increase warm spices—1/2 teaspoon cinnamon and a pinch of cloves—for a pie-spice profile that complements turkey and sides.

Meal Prep Tips

To prep ahead, mix and bake the loaf up to two days before serving; store unglazed in an airtight container and glaze on the morning of service. Slice into individually wrapped portions for grab-and-go breakfasts; use parchment-wrapped stacks kept in a freezer bag and warm briefly before eating. Keep a kitchen scale handy for accurate flour measurement if you plan to double the batch for larger gatherings.

Whether shared warm from the oven or sliced later with your morning coffee, this Vintage Eggnog Bread is about conviviality and comfort. Make it your own with favorite mix-ins and enjoy how a simple loaf can become the centerpiece of holiday memories.