This Vintage Eggnog Bread has been a holiday ritual in my kitchen for years. I first discovered this version tucked into a worn family cookbook during a snowy December when I wanted something that captured the warmth of eggnog without the fuss of custard. The loaf is both lightly spiced and decadently moist: crumbly yet tender, with that unmistakable nutmeg-and-rum aroma that makes you think of cozy mornings and carolers outside. It’s the sort of bread that disappears faster than you expect — a slice with coffee in the morning, a thick wedge warmed and topped with butter in the afternoon.

What makes this loaf special is its simplicity and the way familiar flavors become new again when concentrated into a quick-bake loaf. The instant vanilla pudding mix adds silkiness to the crumb, while a hint of rum extract lifts the spices without requiring actual alcohol. The glaze delivers a glossy, faintly boozy finish that sets just enough to allow clean slices. Over the years I’ve brought this loaf to potlucks, gifted wrapped loaves to neighbors, and served it at holiday breakfasts; every time someone asks for the recipe, and I keep making it because it always reminds me of that first snowy afternoon in the kitchen.

Ingredients

• All-purpose flour (2 1/4 cups): Use a reliable brand like King Arthur or Gold Medal. Spoon into the measuring cup and level off for accurate volume; this is the structure of the loaf so accuracy matters.
• Vanilla instant pudding mix (3.4 ounces): One standard small box — Jell-O or similar brands — adds tenderness and a subtle vanilla backbone to the crumb.
• Baking powder (2 teaspoons): Check freshness; if older than six months, replace to ensure the loaf rises evenly.
• Salt (1/2 teaspoon): Balances the sweetness — kosher or fine sea salt both work.
• Ground nutmeg (1/4 teaspoon) and ground allspice (1/4 teaspoon): Freshly grated nutmeg heightens the eggnog vibe; allspice adds depth but keep quantities modest so the spices don’t overwhelm.
• Unsalted butter, melted and cooled (1/2 cup): Provides richness. Melt and let cool slightly so it doesn’t cook the eggs when combined.
• Granulated sugar (1 cup): Standard white sugar gives the right balance; you can swap half for brown sugar for a deeper caramel note.
• Eggs, large (2): Room temperature eggs emulsify more easily and yield a tender crumb; about 2 eggs at room temp is ideal.
• Eggnog (1 1/4 cups): Use your favorite store-bought eggnog or homemade; whole milk–based versions create a richer loaf.
• Vanilla extract (1 teaspoon) and rum extract (1 teaspoon): Together they mimic classic eggnog flavors; rum extract gives warmth without alcohol.
• For the glaze: Powdered sugar (1 cup), rum extract (1/4 teaspoon), ground nutmeg (1/8 teaspoon), eggnog (2 tablespoons), and 1 to 2 tablespoons milk to reach a pourable consistency.

Instructions

Prepare and preheat: Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper leaving a generous overhang to lift the loaf out easily. Proper lining prevents sticking and makes cooling and glazing cleaner. Dry mix: Sift together the flour, vanilla instant pudding mix, baking powder, salt, ground nutmeg, and ground allspice in a medium bowl. Sifting removes lumps in the pudding mix and evenly distributes the leavening with the spices, ensuring a uniform rise and flavor distribution. Wet mix: In a large mixing bowl, use an electric mixer on medium speed to combine the melted and cooled butter, granulated sugar, eggs, eggnog, vanilla extract, and rum extract until smooth and homogenous. Mixing at medium speed for about 1 to 2 minutes creates an emulsion that traps tiny air pockets for a light crumb. Combine: Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Overmixing develops gluten and can make the loaf tough; stop when no streaks of flour remain and the batter is slightly thick but pourable. Bake: Transfer the batter to the prepared loaf pan and spread it level. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 to 45 minutes to prevent overbrowning while the center finishes baking. Cool: Allow the loaf to cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely before glazing. If you glaze while too warm, the glaze will run off and not set.

Glaze: Whisk the sifted powdered sugar with rum extract, ground nutmeg, and 2 tablespoons eggnog until smooth. The glaze will be thick; add milk 1 tablespoon at a time until you reach a thin, pourable consistency. Place a sheet of parchment under the wire rack to catch drips and spoon the glaze evenly over the cooled loaf. Let the glaze set at room temperature before slicing.

Storage Tips

Store the loaf at room temperature, wrapped in plastic wrap or in an airtight container, for up to three days to preserve moisture. If you plan to keep it longer, freeze individual slices or the whole unglazed loaf. To freeze, wrap tightly in plastic and then in foil; label with the date. Reheat frozen slices in a toaster oven at 350°F for 6 to 8 minutes or thaw in the refrigerator overnight then bring to room temperature. If glazed before freezing, the glaze may crack — for best appearance, glaze after thawing.

Ingredient Substitutions

If you prefer a dairy-free version, use a plant-based eggnog substitute and dairy-free butter; the texture will change slightly but remain tender thanks to the instant pudding mix — choose a dairy-free vanilla pudding if available. For a lower-sugar variant, replace half the granulated sugar with a granulated alternative (erythritol blends work) and start with 3/4 cup powdered sugar for the glaze, adding more only if needed. For a boozier note, swap 1 tablespoon rum extract for 1 tablespoon dark rum but reduce the eggnog by that volume to keep batter consistency.

Serving Suggestions

Serve thick slices as part of a holiday breakfast alongside scrambled eggs and fresh fruit, or present thin slices on a dessert platter with coffee. A dusting of extra nutmeg or a few sugared cranberries on top of the glaze makes a festive presentation. For an adult-only gathering, pair with a small glass of spiced rum or a warm chai latte. Toasting slices briefly and spreading a touch of salted butter is an understated but delicious approach.

Cultural Background

Eggnog itself traces back to medieval European posset and was popularized in the American colonies where rum and spices were readily available. Turning liquid eggnog into baked goods is a more recent, practical evolution — concentrating those holiday flavors into breads and cakes that travel well and provide the same nostalgic sensation without the need for chilled custards. This loaf is a modern American adaptation that showcases those centuries-old flavor preferences in a home-baked form.

Seasonal Adaptations

In winter, stick to classic nutmeg and allspice; add a tablespoon of orange zest for a bright twist. For autumn, swap rum extract for maple extract and include 1/2 cup finely chopped toasted pecans for texture. At Easter or spring celebrations, reduce spices slightly and top the glaze with lemon zest for a lighter finish. Small adjustments like these shift the loaf’s profile without changing the basic technique.

Meal Prep Tips

Make the batter the night before and refrigerate in an airtight container; bring to room temperature and give it a gentle stir before transferring to the pan and baking. Alternatively, bake the loaf ahead and freeze unglazed slices; glaze the required number of slices when you need them. Use shallow airtight containers for single-serve portions to avoid crushing the glaze and streamline breakfasts across the week.

This Vintage Eggnog Bread is a dependable, heartwarming loaf that captures seasonal cheer in every bite. Bake a loaf for yourself and one to share — the memories will follow the aroma.