Eggnog Bread with Rum Glaze Recipe

This Eggnog Bread with Rum Glaze is a delightful holiday treat that combines the rich flavors of eggnog with a sweet, buttery glaze. Perfect for festive gatherings, this recipe makes a wonderful addition to your collection of Christmas desserts.

The bread is moist and flavorful, making it ideal for breakfast or as a sweet snack. With simple ingredients and straightforward steps, you can easily whip up this festive loaf to share with family and friends.

Festive Eggnog Bread Recipe

This Eggnog Bread features a tender crumb infused with eggnog and warm spices, topped with a luscious rum glaze that adds a festive touch. The recipe takes about 1 hour and 15 minutes from start to finish and yields one loaf.

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup eggnog
1 teaspoon vanilla extract
1/4 cup dark rum
1 cup powdered sugar (for glaze)
2 tablespoons milk (for glaze)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Combine Wet Ingredients: Stir in the eggnog and vanilla extract until well combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Bake the Bread: 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.
Prepare the Glaze: While the bread is baking, whisk together the powdered sugar, milk, and rum in a small bowl until smooth.
Cool and Glaze: Once the bread is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the rum glaze over the warm bread before slicing.