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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.
Course Dessert
Cuisine American
Keyword cinnamon swirl pound cake, eggnog bread with rum glaze, holiday eggnog bread, rum glaze for cake
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 256kcal
Author Evelyn



Eggnog Bread Ingredients

Cinnamon Swirl Ingredients

Rum Glaze


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.


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