My Favorite Eggnog Bread Recipe

Just about when I think my holiday baking is done, and I cannot clean another pan, a friend surprises me with warm bread from their kitchen or fresh chocolate fudge.  While I love to bake, it is so much fun to enjoy goodies from the kitchen of someone I love.  I am sharing one of my all time fave recipes today that has become a staple for us to serve around Christmas and for gift-giving as well.  It also freezes very well, so I usually make some ahead of time (now) and thaw it out for gift giving at Christmas.  It also make an excellent hostess gift or gift for a new mom. 
Another quick idea before we get baking, you can measure and freeze eggnog in 1 1/2 cup servings and you will have eggnog year around to make this bread anytime you want! It freezes and keeps well for quite a few months.


1 1/2 cups of eggnog

2 teaspoons rum flavored extract
1 teaspoon vanilla extract

1 cup white sugar

1/2 cup of butter flavor shortening (Crisco etc…)

 2 1/4 cups all-purpose flour (or gluten free baking mix)

2 teaspoons of baking powder

1/2 rounded teaspoon ground nutmeg
Powdered sugar for dusting after baked loaves have cooled (if you are freezing these wait until they defrost completely to dust with powdered sugar)
Lightly grease the bottoms of your baking pan(s) and pour mixture into pans evenly.  If baking one loaf in a 9″x5″ pan, bake for about 50 minutes, until golden and center springs back to the touch.  If baking in three mini loaf pans, bake for about 35 minutes or until done as described above.
Allow baked bread to cool in pans about 20 minutes and remove carefully by gently running a flat mini-spatula around the edges of the bread to loosen (or a dinner knife) allow bread to completely cool on wire racks or parchment paper spread out on your kitchen counter.
What kinds of home baked breads and candies do you like to give or receive? If you are not typically a baker, give this little bread recipe a try.  It is super easy and always get rave reviews.  I hope you enjoy this as much as I do.
Hugs & blessings, happy baking & merry-making!
xoxo, Tanya

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  1. I love anything bread! I am going to pick up few ingredients at the store as soon as I feel better to get out, and make this

  2. This looks wonderful!

  3. Ooh, egg nog bread sounds intriguing. I have never had it but it looks delicious.

  4. I've never heard of eggnog bread but it looks yummy! I like to make cookies this time of year. The women in my family get together for a cookie exchange each Christmas so I get to try lots of different cookies – I love it!

  5. Yum, can't wait to try this.

  6. Eggnog is one of my favorite things during Christmas time. I didn't know you could make bread with it! Oh that looks soooo good!
    Marcela (

  7. Hi Tanya,

    Your eggnog bread looks delicious! I can't say I have ever thought about making bread with it. It looks so easy I might give it a try 🙂

  8. This looks delicious! I've always wanted to make eggnog bread!

  9. I think I'm going to have to try this. It looks easy enough to try & it sure does sound yummy. Thanks for sharing this! 🙂

  10. My husband and three boys are HUGE eggnog fans. Me, not so much, but this bread sounds amazing! Thanks for the idea! We'll be trying it today.

  11. I LOVE eggnog but usually can't find it where I live. If I do though…I'll buy extra for this recipe. YUM!

    • It’s so easy to make your own… and makes the recipe REALLY homemade!

      1140ml/2 pints whole milk
      6 free-range eggs
      50g/2oz caster sugar
      1 vanilla pod, split
      200ml/7fl oz brandy
      cocoa powder, for dusting

      Preparation method
      1.Place the milk, eggs, sugar and vanilla pod in a medium pan and heat gently, without boiling, until the mixture thickens enough to coat the back of a spoon.
      2.The egg nog can be chilled at this stage or served hot.
      3. Divide the brandy between the glasses and pour the egg nog over. Dust with cocoa powder and serve.
      (You would probably omit the brandy for this recipe!)

  12. I am trying this right now, but, I added 1/2 tsp pumpkin pie spice instead of just the nutmeg. Excited for it to come out of the oven! It smells wonderful!

  13. I am trying this right now, but, I added 1/2 tsp pumpkin pie spice instead of just the nutmeg. Excited for it to come out of the oven! It smells wonderful!

  14. This looks delicious, Tanya!! I would love for you to link this post to my Tasty Thursdays linky party going on right now. Thanks, Nichi

  15. Mmm your eggnog bread sounds delicious! I've been wanting to make some this Christmas, I've never made it before but it sounds so good!

  16. i have never heard of eggnog bread, but i might have to make sure my egg nog loving inlaws see this recipe!

  17. What a great way to use egg nog. I love how simple and seasonal this loaf is. I am pinning this. Please share it with us on foodie friday today.

  18. Your bread look wonderful!!! I'm sure nobody had the will-power to pass that up!! Thank you for linking up the Adorned From Above Blog Hop! We appreciate you sharing with us!
    Debi @
    Joye & Myrna @

  19. Yummy, I love eggnog and love that you used it in your bread. Would love for you to share on Thursdays Treasures

  20. This sounds fabulous! These would be cute all wrapped up for neighbour gifts too. It's pinned and hopefully I will be able to get to it this year! Thanks so much for coming out to the party at Clean and Scentsible. I will be featuring this on Sunday. Enjoy your weekend and happy holidays!
    Jenn 🙂

  21. Hi Tanya,
    Your recipe looks amazing. I love homemade bread and eggnog~so I think this is definitely something I should make and eat! I am visiting from the Six Sisters Stuff Party. You have a great blog!

  22. Thanks so much for linking to Make the Scene Monday @ Alderberry Hill. You are being featured later this evening!
    Have a fantastic week ahead!

  23. Oh my goodness, that looks so good! Saw this at Alderberry Hill. I'm going to have to pin this and try it! Thanks for sharing your recipe.

  24. I don't use butter-flavored crisco… would just using straight butter work?

  25. Yum, I love eggnog and this looks wonderful! Thanks for sharing at The Fun In Functional!

  26. Oh my yumminess! So gonna have to try this girl! Thanks for sharing it at Show & Share, I must feature it tomorrow! 😉 {I pinned too!}

  27. Stopping by again to let you know I featured this today on my blog! You can check it out and grab a Featured button here: The Fun In Functional link party

  28. This sounds wonderful! So glad you shared it at Thursday's Treasures, I'm featuring it this week! Can't wait to see what you bring this time!

  29. Hey Tanya, OMG I can't wait to try this – for my hubby's sake. He LOVES egg nog!

    Thanks so linking up last week at the Humble Brag. YOU WERE FEATURED!!! Hope you'll come back tomorrow to link up. Also the Silhouette Cameo giveaway ends this weekend!

  30. I make banana, pumpkin, and cherry nut quick breads, but never eggnog. I think I will add this to my list. I'm gonna use butter though, no butter Crisco at my house!

  31. I am baking the bread now and the house smells wonderful! We don't drink a lot of eggnog, so to use it up I made 2 loaves – one with the butter-flavored Crisco and one with butter, to see if I can tell the difference. Thanks so much for sharing, and happy holidays!

  32. Fabulous recipe! My guy would love this, thank you for linking this up at Simply Creation's Link Party!

  33. I got lazy and didn't sift my flour. The batter was looking too thick so I added an egg. I had to bake it longer and it came out too dense. I got an idea about toasting it. I sliced it into 1" strips and put them on a greased baking sheet and sprayed them with Pam. I baked them at 450 for 10 min, turned them over and 10 min more. Then I reduced the heat to 325 and baked the

  34. Really you have gorgeous ideas and have great blog

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  36. Hi Tanya,
    Can’t wait to try this! Do you think it would be okay to leave out the 1 cup of sugar since the eggnog already has so much in it? Or do you think I should use a sugar substitute, such as Stevia?

    • Hi Tam!

      Thank you so much for your excellent question. I usually use Splenda as a sugar substitute, however Stevia would work great as well, just make sure it’s and equal ratio. That is a great way to keep this yummy bread sweet but cut down on some of the sugar. Hope this helps, I will email you as well 🙂

      xo, Tanya

  37. This sounds amazing!
    My fiance and I both have a weakness for eggnog. If you were to make mini loaves (in my efforts for them to last longer around him) How would you suggest changing the baking time’temp??
    Thanks so much!


  38. The Internet Is Evil says

    Dont use shortening people. Never use shortening.
    And knock it off withe the gluten free.
    You’re gonna use shortening and gluten free mix… great 😐

  39. QVxdSJ Thanks for the article post.Really thank you! Awesome.

  40. LIsa Hiland says

    Can the loaf be frozen?

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Thank you so much for reading, and as always, may your heart and home be full of everything you love! xo, Tanya         linking up to: And these awesome parties: