Sweet Mini Eggnog Bread Loaves

Eggnog season is the best season. I’m one of those people who buys way too much eggnog every December and then scrambles to use it up before it goes bad. Drinking it straight is great, but there’s only so much you can pour into your coffee before you need to get creative.

That’s where these mini eggnog bread loaves come in. They’re perfect for baking up a bunch at once and giving them away as gifts, or keeping them all to yourself. I won’t judge. The smaller loaves bake faster than one big loaf, which means less time waiting around and more time eating warm bread with butter.

The warm spices make your house smell like Christmas morning. And the best part? You probably have most of these ingredients in your pantry already. Just grab some eggnog from the store and you’re ready to go.

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What Kind of Eggnog Should I Use?

Any store-bought eggnog will work great for this recipe, whether you go with a traditional dairy version or a non-dairy alternative like almond or oat milk eggnog. The key is to use eggnog that’s meant for drinking, not the thicker, custard-style eggnog you might find in specialty shops. If you’re baking during the off-season when eggnog isn’t available in stores, you can make a quick substitute by mixing milk with a bit of extra nutmeg and cinnamon, though the flavor won’t be quite as rich. Just make sure your eggnog is fresh and hasn’t been sitting in the fridge for too long, as you want that creamy consistency to help keep your bread moist.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Eggnog: If you don’t have eggnog, you can make a quick substitute by mixing 1 cup of whole milk with 1/4 teaspoon of nutmeg and 1 tablespoon of sugar. It won’t be exactly the same, but it’ll still give you a tasty bread.
• Butter: You can swap butter for vegetable oil or melted coconut oil using the same amount. The texture will be slightly different but still moist and good.
• Rum essence: No rum essence? Try using actual rum (1-2 tablespoons) or substitute with more vanilla essence. You could also use almond extract for a different flavor profile.
• Spices: If you’re missing one of the spices, you can use 1 1/2 teaspoons of pumpkin pie spice or apple pie spice instead of the cinnamon, nutmeg, and allspice combination.
• All-purpose flour: Don’t substitute the flour in this recipe – it’s what gives the bread its proper structure and texture. Stick with all-purpose flour for best results.

Watch Out for These Mistakes While Baking

The biggest mistake with eggnog bread is overmixing the batter once you combine the wet and dry ingredients, which develops too much gluten and creates a tough, dense loaf instead of a tender one – mix just until the flour disappears and you still see a few small lumps.

Another common error is not checking for doneness early enough, since mini loaves can go from perfectly moist to dry and crumbly in just a few minutes, so start testing with a toothpick around the 25-minute mark.

To get an even rise and prevent a domed top, make sure your oven temperature is accurate by using an oven thermometer, and fill your pans only about two-thirds full to give the batter room to expand.

Finally, resist the urge to remove the loaves from the pans too quickly – letting them cool for at least 10 minutes helps them firm up and prevents them from breaking apart when you turn them out.

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What to Serve With Mini Eggnog Bread Loaves?

These mini loaves are perfect for holiday breakfast or brunch alongside a hot cup of coffee or spiced chai tea. I love serving them warm with a pat of salted butter that melts right into the bread, or you can spread on some cream cheese for extra richness. They also make great gifts when wrapped up in cellophane with a ribbon, and they’re wonderful as an afternoon snack with hot chocolate. If you want to dress them up for a party, try slicing them thin and serving with a dollop of whipped cream and a sprinkle of cinnamon on top.

Storage Instructions

Store: These mini eggnog loaves stay moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, keep them in the fridge for up to a week.

Freeze: Eggnog bread freezes really well, which makes it perfect for holiday gift-giving or making ahead. Wrap each loaf individually in plastic wrap, then place in a freezer bag and freeze for up to 3 months. They thaw beautifully on the counter in just a couple hours.

Serve: These loaves taste great at room temperature, but if you want to serve them warm, just pop a slice in the microwave for about 10-15 seconds. You can also add a simple glaze or dust with powdered sugar right before serving to make them look extra festive.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 28-32 g
• Fat: 85-95 g
• Carbohydrates: 350-370 g

Ingredients

For the dry ingredients:

• 2.5 cups flour (I use King Arthur all-purpose flour)
• 2.5 tsp baking powder
• 3/4 tsp salt
• 3/4 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 tsp allspice

For the wet ingredients:

• 2 eggs (room temperature for better emulsification)
• 1 cup eggnog
• 1 cup sugar
• 1/2 cup butter (melted and cooled)
• 2.5 tsp vanilla extract
• 2 tsp rum extract
• 1 tsp molasses

Step 1: Prepare the Mise en Place and Preheat Oven

• Loaf pans
• 2 eggs

Preheat your oven to 350°F and grease your mini loaf pans (or one large loaf pan if preferred) with butter or cooking spray.

Gather all ingredients and allow the eggs to sit at room temperature for at least 15 minutes—room temperature eggs emulsify better with the wet ingredients, creating a more tender crumb.

Having everything ready before you start mixing ensures you won’t have lumpy batter from overmixing.

Step 2: Combine Dry Ingredients

• 2.5 cups flour
• 2.5 tsp baking powder
• 3/4 tsp salt
• 3/4 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 tsp allspice

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice.

Whisk for about 30 seconds to evenly distribute the leavening agent and spices throughout the flour—this ensures even rise and consistent spice flavor in every slice.

Set the dry mixture aside.

Step 3: Create the Wet Ingredient Base

• 2 eggs
• 1 cup eggnog
• 1 cup sugar
• 1/2 cup butter
• 2.5 tsp vanilla extract
• 2 tsp rum extract
• 1 tsp molasses

In a separate bowl, whisk together the room temperature eggs, eggnog, sugar, melted and cooled butter, vanilla extract, rum extract, and molasses.

Whisk until the mixture is smooth and the sugar is fully dissolved, about 1-2 minutes.

I like to add the molasses here because it enriches the flavor and adds depth to the crumb—it’s a subtle touch that makes these loaves taste more decadent than a basic quick bread.

Step 4: Combine and Fill Pans

• Wet ingredient mixture from Step 3
• Dry ingredient mixture from Step 2

Pour the wet ingredient mixture from Step 3 into the bowl with the dry mixture from Step 2.

Using a spatula, fold gently until just combined—do not overmix, as this creates tunnels and a tough crumb.

The batter should look slightly lumpy; a few streaks of flour are fine.

Divide the batter evenly among the prepared mini loaf pans, filling each about two-thirds full.

Step 5: Bake Until Golden and Set

Place the pans in the preheated 350°F oven.

For mini loaves, bake for 28-32 minutes; for a single large loaf, bake for 48-55 minutes.

The loaves are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs—don’t overbake, as eggnog bread can dry out quickly.

The tops should be golden brown and spring back slightly when gently pressed.

Step 6: Cool and Release

Remove the loaves from the oven and let them cool in the pans for 2-3 minutes.

This brief cooling allows the structure to set just enough so the loaves won’t fall apart, but they’ll still release cleanly from the pan.

Turn the loaves out onto a wire rack to cool completely—this prevents the bottoms from becoming soggy from condensation.

Sweet Mini Eggnog Bread Loaves

Delicious Sweet Mini Eggnog Bread Loaves recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 16 slicesof=

Calories 2400 kcal

Ingredients

  

For the dry ingredients::

• 2.5 cups flour (I use King Arthur all-purpose flour)
• 2.5 tsp baking powder
• 3/4 tsp salt
• 3/4 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 tsp allspice

For the wet ingredients::

• 2 eggs (room temperature for better emulsification)
• 1 cup eggnog
• 1 cup sugar
• 1/2 cup butter (melted and cooled)
• 2.5 tsp vanilla extract
• 2 tsp rum extract
• 1 tsp molasses

Instructions

 

• Preheat your oven to 350°F and grease your mini loaf pans (or one large loaf pan if preferred) with butter or cooking spray. Gather all ingredients and allow the eggs to sit at room temperature for at least 15 minutes—room temperature eggs emulsify better with the wet ingredients, creating a more tender crumb. Having everything ready before you start mixing ensures you won't have lumpy batter from overmixing.
• In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice. Whisk for about 30 seconds to evenly distribute the leavening agent and spices throughout the flour—this ensures even rise and consistent spice flavor in every slice. Set the dry mixture aside.
• In a separate bowl, whisk together the room temperature eggs, eggnog, sugar, melted and cooled butter, vanilla extract, rum extract, and molasses. Whisk until the mixture is smooth and the sugar is fully dissolved, about 1-2 minutes. I like to add the molasses here because it enriches the flavor and adds depth to the crumb—it's a subtle touch that makes these loaves taste more decadent than a basic quick bread.
• Pour the wet ingredient mixture from Step 3 into the bowl with the dry mixture from Step 2. Using a spatula, fold gently until just combined—do not overmix, as this creates tunnels and a tough crumb. The batter should look slightly lumpy; a few streaks of flour are fine. Divide the batter evenly among the prepared mini loaf pans, filling each about two-thirds full.
• Place the pans in the preheated 350°F oven. For mini loaves, bake for 28-32 minutes; for a single large loaf, bake for 48-55 minutes. The loaves are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs—don't overbake, as eggnog bread can dry out quickly. The tops should be golden brown and spring back slightly when gently pressed.
• Remove the loaves from the oven and let them cool in the pans for 2-3 minutes. This brief cooling allows the structure to set just enough so the loaves won't fall apart, but they'll still release cleanly from the pan. Turn the loaves out onto a wire rack to cool completely—this prevents the bottoms from becoming soggy from condensation.