Eggnog Quickbread

12 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Eggnog Quick Bread is the ultimate Christmas breakfast! Moist, sweet bread filled with warm, rich holiday flavors of eggnog, cinnamon, nutmeg, and vanilla.

A fresh loaf of Pumpkin Bread is a quick and delicious treat all autumn and winter long, but this new easy holiday Bread Recipe is a must have for Christmas morning.

Eggnog Bread slices in stack


This holiday Eggnog Bread is a rich, eggy sponge loaf cake that you can make for breakfast but is sweet enough for dessert. The warm, spiced flavors from the eggnog and extra cinnamon and nutmeg make this the perfect treat for a Christmas Eve party and brunch the next day.

One of the many reasons to love this Eggnog Loaf is that it is a no-rise, no-knead bread recipe that’s quick and easy to make. Unlike a traditional sweet eggy breads, like a brioche or challah, Eggnog Bread is a yeast-free bread that you can mix together with a mixer or by hand. The bread “dough” is more like a cake batter and is ready for the oven in less than 10 minutes.

You’ll love all the extra holiday flavor and richness that you get the eggnog in this bread recipe. Like buttermilk, the eggnog makes your Eggnog Bread just melt-in-your-mouth rich and moist. The tender crumb is spongy and sweet and tastes delicious with a simple powdered sugar glaze, a dollop of Strawberry Jam, or all by itself.


Tips for Making Eggnog Quick Bread

  • If it’s not the winter holiday season and you can’t find any eggnog at the store, you can make some Homemade Eggnog in about 20 minutes
  • Eggnog Bread is a rich and heavy bread thanks to the extra eggs in the eggnog so you don’t want to overmix and it too dense. Sift your dry ingredients before adding add fold into the wet ingredients until just combined.
  • Look for your bread to rise and be slightly rounded in the center before removing from the oven. If the bread is flatter or concave, it is not fully cooked and will sink further when cooling.
  • Make an eggnog powdered sugar glaze with by adding eggnog, a tablespoon at a time, to 2-3 cups of powdered sugar until it’s thin enough to drizzle. You could also use a Salted Caramel Sauce or Chocolate Ganache drizzle too!

Eggnog Bread batter in loaf pan


  • Mix-Ins: Fold in up to ½ cup baking mix-ins like chopped pecans, golden raisins, chocolate chips, dried cherries or cranberries, or butterscotch chips.
  • Eggnog: If you don’t want to use eggnog, you can replace it with buttermilk, greek yogurt, or coconut cream. Add more cinnamon and nutmeg, plus ground cloves, so you don’t miss out on the holiday flavor!
  • Rum: Replace 1 teaspoon vanilla extract with 1 tablespoon rum or bourbon for a Spiked Eggnog Bread! You can also use rum extract for the boozy taste without using alcohol.
  • Brown Sugar: You can add a brown sugar crumble to the bottom of the pan before adding the batter for an easy caramel topping that bakes on the cake. Combine ½ cup brown sugar with ¼ cup cold butter with a fork until crumble forms.
  • Mini Loaves: Bake your Eggnog Quick Bread in 3 mini loaf pans for easy edible holiday gifts. Bake in mini loaf pans for 35-40 minutes.



  • Serve: You can keep Eggnog Quick Bread at room temperature for up to 2 hours, but because of all the eggs and dairy, you want to keep this bread refrigerated.
  • Store: Wrap your cooled loaf of Eggnog Bread in plastic wrap and refrigerate for up to 1 week. You can slice and store in an airtight container, lined with paper towels to absorb moisture.
  • Freeze: Cool bread completely before wrapping in plastic wrap and aluminum foil. Freeze Eggnog Bread for up to 4 months and thaw in the refrigerator overnight before warming and serving.

top-down view of Eggnog Bread slices in stack

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Eggnog Quick Bread

Eggnog Quick Bread is the ultimate Christmas breakfast! Moist, sweet bread filled with warm, rich holiday flavors of eggnog, cinnamon, nutmeg, and vanilla.
Yield 12 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Bread
Cuisine American
Author Sabrina Snyder


  • 1/2 cup butter , softened
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 cup eggnog
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon


  • Preheat oven to 350 degrees and spray a 9x5-inch loaf pan with baking spray.
  • Add butter and sugar to your stand mixer on medium speed until light and fluffy, about 2 minutes.
  • Lower the speed to the lowest setting and add the vegetable oil, eggs, eggnog and vanilla extract until smooth.
  • Sift together the flour, baking powder, salt, nutmeg and cinnamon.
  • Add to the stand mixer on lowest speed setting until just combined.
  • Pour into loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
  • Let cool 15 minutes before removing from pan.


Calories: 299kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 188mg | Potassium: 140mg | Fiber: 1g | Sugar: 19g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
Keyword: Eggnog Quick Bread

Eggnog Quickbread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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