Ingredients:
Eggnog Bread
- 2 ¼ cups all-purpose flour
- 3.4 oz vanilla instant pudding mix
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 ¼ cups eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
Eggnog Glaze
- 1 cup powdered sugar, sifted
- ¼ teaspoon rum extract
- ⅛ teaspoon ground nutmeg
- 2 tablespoons eggnog
- 1 to 2 tablespoons milk (as needed for consistency)
Instructions:
Make the Bread
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together the flour, pudding mix, baking powder, salt, nutmeg, and allspice.
- In a large bowl, combine the melted butter and granulated sugar. Mix until smooth.
- Add the eggs and beat until well incorporated.
- Stir in the eggnog, vanilla extract, and rum extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Glaze
- In a small bowl, whisk together the powdered sugar, rum extract, nutmeg, and eggnog.
- Add milk a little at a time until the glaze reaches a pourable consistency.
Glaze the Bread
- Drizzle the glaze over the cooled loaf. Allow it to set before slicing.
Serving and Storage
- Serve slightly warm or at room temperature.
- Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days.
Optional Variations
- Add white chocolate chips or chopped pecans to the batter.
- Sprinkle extra nutmeg on top of the glaze for added holiday flavor.
- Serve toasted with a little butter for a comforting treat.
This Eggnog Bread is rich, festive, and full of holiday warmth perfect for celebrating the season.