Cinnamon Swirl Eggnog Bread with Rum Glaze

Indulge in the ultimate holiday treat with this Cinnamon Swirl Eggnog Bread topped with a luscious Rum Glaze! A moist, tender pound cake infused with creamy eggnog and warm nutmeg, featuring a hidden ribbon of cinnamon sugar swirl that reveals beautiful marbled slices. And drizzled with a boozy (or non-alcoholic) rum glaze and garnished with sliced almonds.

Course Dessert

Cuisine American

Keyword cinnamon swirl pound cake, eggnog bread with rum glaze, holiday eggnog bread, rum glaze for cake

Prep Time 30

Cook Time 55

Total Time 1 25

Servings

Calories 256kcal

Author Evelyn Osborn

Equipment

10 x 5 Loaf Pan
Three Mixing Bowls, one large and two small
mixer

Ingredients

Eggnog Bread Ingredients

1 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon nutmeg
¾ cup white sugar
½ cup butter softened
2 eggs
⅔ cup eggnog
1 teaspoon dark rum or rum extract

Cinnamon Swirl Ingredients

½ cup white sugar
1 teaspoon cinnamon
2 teaspoons nutmeg

Rum Glaze

½ cup powdered sugar
1 teaspoon nutmeg
2 Tablespoons eggnog as needed
1 teaspoon dark rum or rum extract
Sliced almonds optional

Instructions

Bread Instructions

Kick off your Cinnamon Swirl Eggnog Bread by preheating the oven to 350°F.
Grease a 9×5-inch loaf pan generously with butter or nonstick cooking spray, then set it aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and nutmeg until well combined. Set this dry mixture aside.In a large mixing bowl (or the bowl of a stand mixer), add the softened butter and granulated sugar.
Cream them together on medium speed until light and fluffy, about 2-3 minutes—this step helps create that tender, moist texture we love in quick breads!
Next, add the eggs one at a time to the creamed butter-sugar mixture, beating well after each addition until fully incorporated and the batter looks smooth and fluffy.
Scrape down the sides of the bowl as needed, then add half of the reserved flour mixture.
Beat on low speed just until combined—avoid over mixing to keep the bread tender. This gradual addition helps create that perfect moist crumb!
Now add the eggnog along with the dark rum (or rum extract for a non-alcoholic version) to the batter.
Beat on medium speed until fully incorporated and the mixture is smooth.
Finally, add the remaining flour mixture and beat on low speed just until combined—stop as soon as no dry streaks or patches remain. Be careful not to over mix at this stage, as it keeps the bread beautifully tender and moist!
Spoon or pour approximately half of the prepared batter into your greased loaf pan, spreading it out gently with a spatula to create an even layer that covers the bottom completely. This sets the foundation for that beautiful cinnamon swirl in the middle!
In a small bowl, prepare the cinnamon swirl filling by combining the brown sugar, ground cinnamon, and a pinch of nutmeg (if desired).
Stir everything together thoroughly with a fork or small whisk until evenly mixed and no streaks remain—this fragrant mixture will create that gorgeous, flavorful ribbon throughout your eggnog bread!
Evenly sprinkle the entire cinnamon-sugar mixture over the batter in the loaf pan, covering it from edge to edge for a consistent swirl.
Then, take a butter knife, skewer, or the handle of a spoon and gently drag it through the batter in a swirling figure-8 or zigzag pattern, pressing down about 1 to 2 inches deep. This helps distribute the cinnamon filling beautifully without fully mixing it in—creating those stunning marbled ribbons when sliced!
Carefully spoon or pour the remaining batter over the cinnamon swirl layer, then use a spatula to gently spread it evenly to the edges, fully covering the filling for a beautiful hidden ribbon.
Place the loaf pan in your preheated 350°F oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
Keep an eye on the top—if it begins to brown too quickly before the bread is fully baked, loosely tent the pan with aluminum foil for the remaining time. This simple trick ensures a perfectly golden crust and a moist, tender interior every time!
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:

While the bread cools, prepare the luscious rum glaze. In a medium bowl, whisk together the powdered sugar, a pinch of nutmeg, 1 tablespoon of eggnog, and the rum (or rum extract, depending on your preference) until smooth.
Gradually add more eggnog, 1 teaspoon at a time, whisking constantly until you reach a thick yet pourable consistency—perfect for drizzling over the loaf without running off too quickly. Taste and adjust sweetness or rum flavor as desired for that ideal festive finish!
Once the eggnog bread has cooled completely (to prevent the glaze from melting off), generously drizzle the prepared rum glaze over the top, letting it cascade down the sides for a beautiful, professional look.
Immediately sprinkle or gently press the slivered almonds onto the wet glaze—they’ll adhere perfectly and add a delightful crunch with elegant flair.
Let the glaze set for about 15-20 minutes at room temperature (or pop it in the fridge for faster results) before slicing and serving. This ensures clean cuts and lets all those festive flavors shine!

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