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Cinnamon Swirl Eggnog Bread with Rum Glaze

Make this holiday eggnog bread with rum glaze for Christmas. It’s a cinnamon swirl pound cake recipe with either a rum extract or a real rum glaze for cake.   And the glaze is topped with sliced almonds for a gorgeous but oh so delicious Christmas treat. 

eggnog bread with rum glaze

 

We brought this delicious cinnamon swirl pound cake to a whole new level by making it with eggnog and topping it with a rum glaze for the cake.  But if you would rather, it’s also delicious alcohol free by replacing the rum with rum extract. 

 

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a loaf holiday eggnog bread with rum glaze and sliced almonds

 

You could also add an extra degree of flavor and elegance by topping the rum glaze with sliced almonds as we did.  And hidden inside is the cinnamon swirl which is so pretty when sliced. 

 

What you will need to make this cinnamon swirl eggnog bread:

 

eggnog loaf ingredients such as flour, sugar, rum, butter and eggs

 

Eggnog Bread Ingredients:

  • One and 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg
  • 3/4 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 2/3 cup eggnog
  • 1 teaspoon dark rum or rum extract
 

Cinnamon Swirl Ingredients:

  • 1/2 cup white sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons nutmeg
 

Rum Glaze for cake ingredients:

  • 1/2 cup powdered sugar
  • 1 teaspoon nutmeg
  • 2 Tablespoons eggnog, as needed
  • 1 teaspoon dark rum or rum extract
  • Sliced almonds, optional

 

Equipment Needed:

 

How to make this holiday eggnog bread:

Scroll down for the Printable Recipe

 

Mixing up this cinnamon swirl pound cake with sugar and butter

 
Start your eggnog bread recipe by preheating your oven to 350° F.   Then grease or spray a  loaf pan with a nonstick cooking spray and set it aside.   In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.  And set it aside.  In the large mixing bowl, add white sugar and the butter.
 
mixing the sugar and butter

 

Beat for about 2 minutes until light and fluffy. 

 

adding flour to the bread batter

 
Beat in the eggs one at a time until well combined.  Then add half of the flour mixture, beat to incorporate fully.   
 
Adding eggnog to bread batter
 
Add the eggnog and rum or rum extract and beat fully, then add the remaining flour mixture.   And beat the mixture until just combined and no dry patches remain.
 
Half the eggnog bread batter poured into a loaf pan
 
 
Pour or scoop about half of the batter into your prepared loaf pan.
 
 
sugar cinnamon swirl
 
In the last small bowl combine the cinnamon swirl ingredients very well.  
 
 
Cinnamon Swirl ingredients on eggnog loaf
 
Sprinkle the cinnamon swirl mixture over the batter and use a spoon or knife to press down about 1″ to 2″ into the batter.
 
 
Cinnamon Swirl Eggnog Bread ready to be baked
 
Then top with the remaining batter and carefully spread evenly.   Place the eggnog bread in your preheated oven and bake for 45-55 minutes.  But if the top is starting to brown too quickly, cover loosely with aluminum foil.
 
 
baked eggnog loaf in pan
 
Remove from oven when a toothpick inserted in center comes out clean. Turn upside down on a wire rack and remove the pan.  Flip the bread over and allow it to cool completely before adding the rum glaze for cake. 
 
 

How to Make the Rum Glaze for Cake:

 
rum glaze for cake
 
Make the rum glaze by combining the powdered sugar, nutmeg and 1 Tablespoon of eggnog and the rum extract or rum whichever you are using.   Add additional eggnog as needed to get a good consistency.
 
 
cinnamon swirl eggnog bread with rum glaze and almonds
 
Drizzle the rum glaze over the cooled bread and then press on silvered almonds.   And allow the glaze to set before serving or storing.
 

Other Sweet Bread Recipes:

 

Click HERE to save this Holiday Eggnog Bread with Rum Glaze to Pinterest

 

Cinnamon Swirl Eggnog Bread with Rum Glaze

Make this holiday eggnog bread with rum glaze for Christmas. It’s a cinnamon swirl pound cake recipe with either a rum extract or a real rum glaze for cake. And the glaze is topped with sliced almonds for a gorgeous but oh so delicious Christmas treat.
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: cinnamon swirl pound cake, eggnog bread with rum glaze, holiday eggnog bread, rum glaze for cake
Servings: 12
Calories: 256kcal
Author: Evelyn

Equipment

Ingredients

Eggnog Bread Ingredients

Cinnamon Swirl Ingredients

Rum Glaze

Instructions

Bread Instructions

  • Start your eggnog bread recipe by preheating your oven to 350° F. Then grease or spray a loaf pan with a nonstick cooking spray and set it aside.
  • In a small mixing bowl, whisk together your flour, baking powder, baking soda, salt and nutmeg. And set it aside also.
  • In a large mixing bowl, add the white sugar and the butter. Beat for about 2 minutes until light and fluffy.
  • Beat in the eggs one at a time until well combined. Then add half of the flour mixture, beat to incorporate fully.
  • Add the eggnog and rum or rum extract and beat fully then add the remaining flour mixture. Then beat the mixture until just combined and no dry patches remain.
  • Pour or scoop about half of the batter into your prepared loaf pan.
  • In the last small bowl combine the cinnamon swirl ingredients very well
  • Sprinkle the cinnamon swirl mixture over the batter and use a spoon or knife to press down about 1″ to 2″ into the batter.
  • And top with the remaining batter and spread evenly. Place the eggnog bread in your preheated oven and bake for 45-55 minutes. But if the top is starting to brown too quickly, cover loosely with aluminum foil
  • Remove from oven when a toothpick inserted in center comes out clean. Turn upside down on a wire rack and remove the pan. Flip the bread over and allow it to cool completely before adding the rum glaze for cake.

Rum Glaze Instructions:

  • Make the rum glaze by combining the powdered icing sugar, nutmeg and 1 Tablespoon of eggnog and the rum extract or rum whichever you are using. Add additional eggnog as needed to get a good consistency.
  • Drizzle the rum glaze over the cooled bread and then press on silvered almonds. And allow the glaze to set before serving or storing.

Nutrition

Calories: 256kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 276mg | Potassium: 88mg | Fiber: 1g | Sugar: 27g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg



 

Recipe Rating