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.
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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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 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:
- 9 x 5 Loaf Pan
- Three Mixing Bowls, one large and two small
- Mixer
How to make this holiday eggnog bread:
Scroll down for the Printable Recipe
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.
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. And 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.
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.
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:
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.
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.
Servings: 12
Calories: 256kcal
Equipment
- Three Mixing Bowls, one large and two small
Ingredients
Eggnog Bread Ingredients
- 1 1/2 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
- 1/2 cup powdered sugar
- 1 teaspoon nutmeg
- 2 Tablespoons eggnog as needed
- 1 teaspoon dark rum or rum extract
- Sliced almonds optional
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
