Eggnog Bread with Rum Glaze
Elevate your holiday baking with this dense, moist bread infused with the flavors of eggnog and nutmeg. A rum glaze adds a sweet finish that perfectly complements the seasonal spices, making it an irresistible holiday indulgence.
Prep time: 15 minutesCook time: 1 hourServes: 10
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
2 large eggs
1 cup eggnog
1 teaspoon vanilla extract
1/2 cup dark rum
1 cup powdered sugar
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, salt, and nutmeg.
3. In another bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the eggnog, vanilla extract, and 1/4 cup of the dark rum.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. While the bread is baking, prepare the glaze by mixing the remaining 1/4 cup of rum with the powdered sugar until smooth.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
10. Pour the rum glaze over the warm bread and let it set before slicing.
Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating
Reheat slices in a toaster oven for a few minutes or in the microwave for 10-15 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
