Eggnog Bread with Rum Glaze

This glazed eggnog bread combines the creamy richness of eggnog with a sweet and bold rum glaze, creating a festive loaf that's perfect for holiday gatherings or a cozy morning at home.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 45

Total Time 1 5

Servings slices

Calories 307

Author Lily Ernst

Ingredients

Bread

2 & 1/4 cups (280g) all-purpose flour
2 tsp baking powder
1/2 tsp nutmeg
1/4 tsp salt
1 cup (200g) granulated sugar
1 cup (250ml) eggnog
1/2 cup (125ml) vegetable oil
2 large eggs
4 tsp dark rum or 2 tsp rum extract
1 tsp vanilla extract

Glaze

1 cup (120g) powdered sugar
2 tsp dark rum or 1 tsp rum extract
2 tbsp eggnog

Instructions

Preheat oven to 350F and grease a 9x5" loaf pan.
In a medium bowl, toss together the flour, baking powder, nutmeg, and salt. Set aside.
2 & 1/4 cups (280g) all-purpose flour, 2 tsp baking powder, 1/2 tsp nutmeg, 1/4 tsp salt
In a large bowl, whisk together the sugar and eggnog.
1 cup (200g) granulated sugar, 1 cup (250ml) eggnog
Whisk in vegetable oil, eggs, rum, and vanilla extract.
1/2 cup (125ml) vegetable oil, 2 large eggs, 4 tsp dark rum, 1 tsp vanilla extract
Add the flour mixture and stir together until just combined. Transfer the batter to the prepared pan.
Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before glazing.
In a small bowl, whisk together the powdered sugar, rum, and eggnog until smooth. Pour over bread and let it stand for 15 minutes or so for the glaze to set before serving.
1 cup (120g) powdered sugar, 2 tsp dark rum, 2 tbsp eggnog

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days. Please note that the glaze does start to dissolve into the bread after a day or two.

Nutrition