Rum Glazed Eggnog Bread

It’s time for another edition of the Fantastical Food Fight! This month’s theme was eggnog. I searched high and low for a different recipe and came across this one for quick bread. I have a few other recipes I’d like to try with the leftover eggnog…so be on the lookout for those in the coming weeks!

If you love eggnog, this bread is perfect for you! It’s moist and packed full of that delicious eggnog and nutmeg flavor that you get with a glass of eggnog. I can’t drink eggnog because of my issues with dairy, but I did try a glass of made with almond milk and it was delicious.

The rum glaze kicks up the bread another level! I make one with just eggnog for work so it was alcohol free and everyone seemed to enjoy it. I swapped out the rum for additional eggnog.

Rum Glazed Eggnog Bread | Join Us, Pull up a Chair

2 eggs
1 1/4 eggnog (not low fat)
2 tsp spiced rum
1 cup sugar
1 tsp vanilla extract
1 stick unsalted butter, softened at room temperature
2 1/4 cup flour
3.4 oz package instant French vanilla pudding mix
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg

1 cup confectioners sugar, sifted
2 tsp eggnog
2 Tbsp spiced rum
dash of ground nutmeg

Preheat your oven to 350 degrees. Spray a loaf pan with non stick cooking spray and then coat with flour. Set aside. I used two 8×4 loaf pans for this recipe.

In a bowl of a stand mixer, combine the eggs, eggnog, rum, sugar, vanilla and butter. The butter will be clumpy, but that is what is should do. In a separate bowl, whisk together the flour, pudding mix, baking powder, salt and nutmeg. Add the dry mixture to the wet and mix until just incorporated. The batter will be very thick. Divide between your two pans and bake for 45 to 55 minutes until a cake tester comes out clean.

Cool the bread completely before making the glaze. Whisk all the glaze ingredients together and drizzle over the bread.

Check out all the other great eggnog recipes in this month’s Fantastical Food Fight!

Source: Knead to Cook


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