These Eggnog Mini Loaves are just the thing to make this Holiday season! Moist, fluffy, and filled with spiced eggnog flavor throughout! Perfect to enjoy with a cup of coffee, or to give as a gift to friends, neighbors, and more!
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If you love eggnog, this is the quick bread for you. Even if you don’t, you may still fall in love with this bread due to its spiced flavor! Not only is this recipe easy to make, but you can adapt it into muffins, a large loaf, or keep as mini loaves. We prefer to use mini loaf pans so we can make a few loaves to share with neighbors, teachers, and friends!
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Why You’ll Love this Eggnog Bread
- Easy to make– this bread comes together using simple ingredients you may already have on hand.
- Packed with Holiday flavor– with eggnog, spices, and Rum extract combined, this quick bread is a Holiday favorite!
- A great addition to any Holiday goodie tray– add this seasonal bread to the middle of each cookie tray you give away and it may just be the star of the show!
- Freezes perfectly– if you want to save on time, make a batch and freeze them until closer to the Holidays. These mini eggnog loaves freeze perfectly!
Ingredients Needed for this Eggnog Mini Loaves Recipe
- Flour– I use all-purpose flour and it works great in this recipe
- Baking Powder– ensure your baking powder is fresh as this gives the bread its fluffy texture and rise
- Salt– this combines with the baking powder to give the bread its texture and rise
- Cinnamon– ground cinnamon adds such a warmth to the bread
- Nutmeg– ground nutmeg adds a spiced flavor that pairs perfectly with the eggnog
- Allspice– if you don’t have any on hand, feel free to use pumpkin pie spice or any other warm spice desired
- Eggs– large eggs at room temperature work best as they combine into the batter easier
- Eggnog– any type works, I have used cinnamon as well as classic and vanilla
- Sugar– you may cut this back by up to ¼ cup if you don’t want the bread as sweet
- Butter– unsalted works best as you are already adding salt to the recipe
- Vanilla Extract– ensure its pure versus imitation as the depth of flavor is so much more when pure
- Rum Extract– you can also use actual Rum, Brandy, or Whiskey if you don’t have extract on hand
How to make the best Eggnog Mini Loaves
- In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and allspice.
- In a medium bowl, combine the eggs, eggnog, sugar, melted butter, vanilla extract, and rum extract.
- Combine the wet mixture to the dry ingredients mixture and stir until just combined.
- Pour batter into a greased loaf pan or 4 greased mini loaf pans.
- Bake in a preheated oven, 350 degrees, for about 30 minutes if mini loaves or 50 minutes if large loaf. *All ovens cook differently so be sure to keep an eye on the bread a few minutes before suggested.
- Remove from oven and allow to cool for 2-3 minutes before removing from pans and serving!
Variations of Eggnog Mini Loaves
- You can add ½ cup chopped nuts into the batter.
- Add ½ cup dried cranberry into the batter for a tasty addition.
- Use Rum, Brandy, or Whiskey in place of Rum Extract.
- You can spread some cream cheese frosting on each loaf once cooled completely for a sweeter treat to enjoy.
- Crushed candy canes can be added into the batter for a peppermint addition.
How to store Eggnog Bread with Rum Extract
- Room Temperature– allow to cool completely before placing in an airtight container or bag for up to 4 days.
- Refrigerator– place in an airtight container or bag for up to 6 days.
- Freezer– wrap in plastic wrap or place in a freezer safe container for up to 3 months. Allow to thaw before enjoying.
Tips for the best eggnog loaf
- Be sure not to over-mix the batter as it will cause the bread to become dense and not as fluffy.
- Don’t overfill the loaf pans as the bread does rise as it bakes and will make a mess. Never fill more than ¾ full.
- Use a toothpick inserted in the center of the bread to check doneness. Over baking will make the bread dry. Once toothpick comes out clean, the loaves are ready to be removed from the oven.
More Holiday Recipes to try
Christmas Puppy Chow– an easy to make Holiday favorite! Rice Chex Cereal coated in a chocolate peanut butter mixture and finished off with a powdered sugar coating with Holiday M & M’s sprinkled throughout.
Bacardi Rum Cake– a classic since the 70’s! Soft, fluffy, and bursting with flavor in every bite! Perfect for Holiday gatherings!
Pretzel Turtles– one of the easiest treats you’ll ever make! Crisp salty pretzel layered with sweet caramel chocolate and finished with a crunchy pecan. Only 3 ingredients needed!
Cinnamon Roll French Toast Casserole– combines all the flavors of ooey, gooey cinnamon rolls with the convenience of a breakfast casserole! Easy to make, ready for the oven in under 10 minutes, and perfect for Christmas morning breakfast, brunch, or a weekend treat!
Buckeye Balls– the classic recipe of peanut butter balls dipped in melted chocolate. Incredibly simple to make, no-bake, and packed with flavor, this is a great treat during the Holiday season or anytime of year!
This Eggnog Bread Recipe is a delightful and festive treat that is sure to impress family and friends during the holiday season. With its rich and fluffy texture, warm spices, and subtle hint of eggnog flavor, it truly captures the essence of winter celebrations. Whether enjoyed as a breakfast dish or a sweet indulgence with a cup of tea, this bread is guaranteed to bring comfort and joy to all who taste it. So why not gather your ingredients, preheat that oven, and embark on a baking adventure that will fill your home with the heavenly aroma of freshly baked eggnog bread? Give this recipe a try – you won’t be disappointed!
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Eggnog Mini Loaves Recipe
Equipment
Ingredients
- 2 ¼ cups flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 2 eggs
- 1 cup eggnog (I use cinnamon, but any works great)
- ¾ cup sugar
- ½ cup butter, melted
- 2 teaspoon vanilla extract
- 2 teaspoon rum extract
Instructions
- In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and allspice.
- In a medium bowl, combine the eggs, eggnog, sugar, melted butter, vanilla extract, and rum extract.
- Combine the wet mixture to the dry mixture and stir until just combined.
- Pour batter into a greased loaf pan or 4 greased mini loaf pans.
- Bake in a preheated oven, 350 degrees, for about 30 minutes if mini loaves or 50 minutes if large loaf. *All ovens cook differently so be sure to keep an eye on the bread a few minutes before suggested.
- Remove from oven and allow to cool for 2-3 minutes before removing from pans and serving!
CJ says
What size are the pans? Mini 3X 5-3/4?
Kristin says
I use 3″D x 5.74″W x 2.12″H, however, any size will work! Enjoy!
Aunt Gail says
This was very moist. I had no eggs so skipped them & used 1/4 cup of heavy whipping cream with 3/4 cup eggnog. Also used amaretto for my liquor! Will definitely try again & compare with eggs!
Kristin says
Great idea on the substitutions, yum!!! Glad you enjoyed!!!
Jennifer P. says
Could you use eggnog extract in place of some of the ingredients?
Kristin says
Which ingredients are you trying to replace it with?
Renee says
Can you make just one regular loaf?
Kristin says
Absolutely! Just increase the baking time by at least 15 minutes, probably about 60 minute cook time though!
Jon Pope says
If I use REAL RUM, how much please
Kristin says
2 tsp as you would simply use it in place of the extract, however, you could choose to omit the vanilla as well and increase to 4 tsp. Hope that helps! Enjoy!