This recipe is my family's cozy holiday staple: Vintage Eggnog Bread has been warming our kitchen for years, filling the house with a smell that immediately says, "seasonal comfort." I first developed this loaf during a blustery December when I wanted to bottle the flavors of holiday parties — eggnog, vanilla, and a hint of rum — into an easy loaf that could be sliced for guests or tucked into holiday gift boxes. The texture is soft and slightly dense, with the richness of eggnog balanced by a light sifted pudding mix that keeps every slice moist without becoming heavy.

I remember serving this to neighbors the first year I baked it: the glaze set with a gentle crackle and the first bite drew an audible pause, followed by requests for the recipe. The subtle spices of nutmeg and allspice peek through without overpowering the creamy base, and the rum extract gives just enough holiday warmth to remind you of cozy evenings. It’s a loaf that travels well, freezes beautifully, and makes a simple cup of coffee feel like a celebration.

Ingredients

• All-purpose flour: 2 1/4 cups — choose a reliable brand such as King Arthur or a supermarket equivalent for consistent structure. Spoon and level rather than scooping to avoid dense bread.
• Vanilla instant pudding mix: 3.4 ounces (one small box) — this is a textural trick: it adds moisture and tenderness without extra liquid, and the vanilla deepens the eggnog flavor.
• Baking powder: 2 teaspoons — ensures the loaf rises evenly; check the expiration date for best lift.
• Salt: 1/2 teaspoon — balances sweetness and enhances the spices.
• Ground nutmeg: 1/4 teaspoon plus more for the glaze — freshly grated nutmeg is ideal for aroma, but ground works perfectly.
• Ground allspice: 1/4 teaspoon — adds a gentle clove-like warmth that complements nutmeg.
• Unsalted butter: 1/2 cup, melted and cooled — imparts richness; if using salted butter, reduce added salt slightly.
• Granulated sugar: 1 cup — sweetens without overpowering, creating the right balance for the glaze to shine.
• Large eggs: 2, room temperature — they emulsify the batter and support structure; room temperature eggs combine more evenly.
• Eggnog: 1 1/4 cups — whole milk eggnog gives the best richness; store-bought is fine, or use homemade if available.
• Vanilla extract: 1 teaspoon — real vanilla enhances depth; avoid artificial vanilla if you can.
• Rum extract: 1 teaspoon — provides the signature boozy aroma without adding liquid alcohol; swap for 1 tablespoon dark rum for a spirited loaf.
• For the glaze: 1 cup sifted powdered sugar, 1/4 teaspoon rum extract, 1/8 teaspoon ground nutmeg, 2 tablespoons eggnog, and 1 to 2 tablespoons milk (whole or 2%) to thin as needed.

Instructions

Prepare the pan and oven: Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment so the paper overhangs — this makes removal simple and prevents sticking. Position an oven rack in the lower third of the oven for an even bake. 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 in a medium bowl. Sifting aerates the mixture and helps distribute the leavening evenly so the loaf rises uniformly. Mix wet ingredients: In a large bowl, use an electric mixer on medium speed to cream together 1/2 cup melted and cooled unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 1/4 cups eggnog, 1 teaspoon vanilla extract, and 1 teaspoon rum extract until smooth and homogenous. Scrape the bowl once to ensure even mixing. Combine and finish batter: Add the dry ingredients to the wet mixture and mix on low speed just until combined. Avoid overmixing — stop when no streaks of flour remain and the batter is slightly thick; overworking develops gluten and makes the loaf tougher. Bake: Transfer batter to 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. If the top browns too quickly, tent the loaf with foil after 40 to 45 minutes. Allow the loaf to cool in the pan for 10 minutes before lifting out onto a wire rack to cool completely. Prepare the glaze: Whisk together 1 cup sifted powdered sugar, 1/4 teaspoon rum extract, 1/8 teaspoon ground nutmeg, and 2 tablespoons eggnog until thick and smooth. Add 1 to 2 tablespoons milk, starting with 1 tablespoon, to reach a thin, pourable consistency. Glaze the loaf: Place a sheet of parchment under your wire rack to catch drips. Spoon the glaze evenly across the top of the cooled loaf and let it set at room temperature until firm enough to slice, about 20 to 30 minutes depending on humidity.

Storage Tips

Store the cooled and glazed loaf in an airtight container at room temperature for up to two days; if your kitchen is warm, refrigeration helps maintain the glaze but will slightly firm the crumb. For longer storage, slice the loaf, layer slices with parchment, and freeze in a rigid container for up to three months. To reheat frozen slices, thaw in the refrigerator overnight and warm gently in a 300°F oven for 8 to 10 minutes or briefly in a toaster oven. Avoid microwaving for extended times as the texture can become gummy.

Ingredient Substitutions

To make this loaf dairy-free, substitute a plant-based buttery spread and use a dairy-free eggnog alternative; replace eggs with two flax egg equivalents for a vegan version, though the texture will be slightly denser. For a spirited adult version, swap the rum extract for 1 tablespoon dark rum and reduce the eggnog by 1 tablespoon to compensate for additional liquid. If you can’t find vanilla pudding mix, use 3 tablespoons of cornstarch plus 1 teaspoon vanilla and increase the sugar by 2 tablespoons to maintain sweetness.

Serving Suggestions

Serve slices with a cup of coffee, mulled cider, or a milky hot chocolate for a cozy winter pairing. For brunch, present thin slices on a wooden board with seasonal fruit like pear slices and candied pecans; a smear of mascarpone or a pat of salted butter elevates each bite. The bread also makes a decadent base for French toast — dip thin slices in a simple egg–milk batter and cook until golden for a holiday morning treat.

Cultural Background

Eggnog has roots in medieval European posset and evolved into a festive drink in colonial America where dairy, eggs, and spirits were readily used to celebrate winter gatherings. Translating eggnog into a baked loaf is a classic way to preserve those flavors in a portable form — many families across the U.S. developed similar holiday baked goods that reuse seasonal drinks. This loaf echoes those traditions by preserving the nostalgic aroma of eggnog and making it shareable at holiday tables.

Seasonal Adaptations

In summer, swap the glaze for a lemon glaze and reduce nutmeg to create a lighter citrus loaf using the same technique. For Thanksgiving or autumn, boost the spice profile with 1/2 teaspoon cinnamon and 1/4 teaspoon ground cloves; add 1/2 cup chopped toasted pecans for crunch. During winter holidays, fold in 1/3 cup dried cranberries and 1/3 cup white chocolate chips for a festive color contrast and textural interest.

Meal Prep Tips

Make a double batch and freeze one loaf unglazed to save on prep time for busy weeks. Label wrapped loaves with the date and glaze after thawing for freshest appearance. When packaging for gifts, wrap the cooled loaf in parchment and tie with kitchen twine; include a small refrigerated packet of glaze for recipients to apply on the day they plan to serve for a fresher finish.

Vintage Eggnog Bread is simple enough for weekday baking yet special enough for holiday presentation. Give it a try at the next gathering — it often becomes one of those recipes that friends request year after year.