This Vintage Eggnog Bread has been a holiday fixture at my kitchen table for more than a decade. I first baked it during a snowy December when a half-bottle of store-bought eggnog was about to expire; instead of drinking it all, I folded it into a batter with warm spices and a puddings mix for lift. The result was unexpectedly tender, with a rich, custardy crumb that tastes like the best parts of holiday parties and quiet mornings by the fire. Since then it's become my go-to for neighbor gifts and brunches—folks recognize it the moment they open the container and ask for the recipe.

The loaf balances nostalgia and technique: the instant vanilla pudding mix keeps the crumb moist and forgiving, while melted butter and room-temperature eggs give a satin finish. Nutmeg and allspice whisper holiday notes without overwhelming the vanilla-rum interplay. The glaze, bright with powdered sugar and just a touch of rum extract, finishes the loaf with a glossy, slightly spiced sheen that cuts through the richness. It’s easy to make, forgiving for beginner bakers, and reliably crowd-pleasing—perfect when you want something special without a lot of fuss.

Ingredients

• All-purpose flour (2 1/4 cups): Use unbleached, spooned and leveled cups for accurate measurement; King Arthur or Bob's Red Mill both yield reliable structure. The flour provides the framework for a tender crumb.
• Vanilla instant pudding mix (3.4 ounces): A single small box of instant pudding mix (Jell-O vanilla) adds moisture and a light custard flavor—do not prepare the pudding; use the dry mix directly in the batter.
• Baking powder (2 teaspoons) & salt (1/2 teaspoon): These give lift and balance sweetness. Make sure baking powder is fresh for the best rise.
• Ground nutmeg (1/4 teaspoon) and ground allspice (1/4 teaspoon): Freshly grated nutmeg is ideal; these warm spices are the heart of the vintage holiday aroma.
• Unsalted butter (1/2 cup, melted and cooled): Melted butter produces a denser, richer loaf compared with oil; cool slightly so it doesn’t cook the eggs when combined.
• Granulated sugar (1 cup): Standard table sugar provides sweetness and helps the crust caramelize.
• Large eggs (2, room temperature): Room-temperature eggs emulsify more smoothly into the batter for a cohesive structure.
• Eggnog (1 1/4 cups): Use classic whole eggnog for the richest flavor—store brands like Hood or a local dairy’s seasonal eggnog work well.
• Vanilla extract (1 teaspoon) & rum extract (1 teaspoon): Nielsen-Massey vanilla plus a quality rum extract give a warm, boozy aroma without alcohol; swap for real rum if preferred.

Instructions

Prepare the pan and oven: Preheat the oven to 3506F. Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. This prevents sticking and makes transferring the loaf to a cooling rack simple. Combine dry ingredients: Sift together the flour, dry vanilla instant pudding mix, baking powder, salt, nutmeg, and allspice in a medium bowl. Sifting removes lumps and evenly distributes the spices and leavening so the batter mixes consistently. Mix wet ingredients: In a large mixing bowl use an electric mixer on medium speed to blend the melted and cooled butter, granulated sugar, eggs, eggnog, vanilla, and rum extract until smooth. The batter should be cohesive and glossy; avoid overbeating once flour is added to keep the crumb tender. Combine and adjust: Add the dry ingredients to the wet mixture and fold on low speed or with a spatula just until incorporated. The batter will be slightly thick—do not overmix, or the loaf may become dense. Bake: Transfer the batter to the prepared loaf pan and smooth the top. Bake for 55 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent aluminum foil over the pan after 40 45 minutes. Cool and unmold: Allow the loaf to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack. Let cool completely before glazing to avoid melting the finish.

Eggnog Glaze

Make the glaze: Whisk together 1 cup sifted powdered sugar, 1/4 teaspoon rum extract, 1/8 teaspoon ground nutmeg, and 2 tablespoons eggnog until smooth. The glaze will be thick; add 1 to 2 tablespoons milk (start with 1 tablespoon) to reach a thin, pourable consistency. Spoon evenly over the cooled loaf placed on a wire rack with parchment underneath to catch drips.

Storage Tips

Store the cooled, glazed loaf at room temperature in an airtight container for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and aluminum foil and freeze for up to 2 3 months. To reheat slices, microwave on medium for 100 seconds or warm in a 3256F oven for 5 8 minutes until slightly warmed through—avoid high heat which will dry the crumb. When freezing individual slices, place parchment between slices to prevent sticking and thaw in the refrigerator overnight for best texture.

Ingredient Substitutions

If you prefer a dairy-free version, substitute vegan butter and use a nondairy eggnog alternative (almond or soy-based), but expect a slightly lighter mouthfeel. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum and reduce the baking powder by 1/4 teaspoon to prevent over-rise. Replace the rum extract with an equal amount of orange extract for a citrus twist; swap half the sugar for brown sugar to deepen caramel notes, though the crumb will be slightly moister.

Serving Suggestions

Serve thin slices with a cup of strong coffee, spiced tea, or a small dollop of whipped cream for dessert. For brunch, pair with a mixed berry compote and roasted nuts to cut richness. Garnish with a light dusting of freshly grated nutmeg or a few toasted pecans on top of the glaze for texture. This loaf also slices well for serving with soft cheeses on a holiday platter.

Cultural Background

Eggnog originated in medieval Europe as a warm milk-and-alcohol drink for the wealthy and became the festive, spiced beverage we know in Colonial America. Baking with eggnog captures that seasonal flavor in a stable form; adding puddings mix to quick breads became popular in mid-20th-century American home baking as a shortcut to moistness and flavor. This loaf is a modern heirloom: simple, nostalgic, and rooted in holiday traditions that celebrate warmth and conviviality.

Seasonal Adaptations

In winter, lean into warm spices—greater nutmeg and a pinch of cinnamon—to make it feel cozier. For a lighter spring or summer version, reduce the spices and add 1 tablespoon of lemon zest to brighten the profile. For adult gatherings, brush the warm loaf with 1 tablespoon of dark rum or bourbon immediately after baking for an infused finish; let rest overnight before glazing.

Meal Prep Tips

This loaf is excellent for make-ahead breakfasts: bake on a Sunday, slice, and portion into airtight containers for the week. Freeze individual slices for quick breakfasts—toast gently, then top with yogurt and fruit for a balanced start. The glaze can be prepared the night before and stored in the refrigerator; whisk in a teaspoon of eggnog to refresh before drizzling.

At the heart of this Vintage Eggnog Bread is comfort: a simple technique that yields a loaf full of holiday warmth and small pleasures. I hope a slice brings you the same quiet joy it brought my family on snowy mornings and festive gatherings.