Description
This sweet holiday-bread is packed with the flavors of the season—creamy eggnog, spiced rum, and a little nutmeg to tie it all together. The rum glaze? Sweet, simple, and absolutely delicious.
Ingredients
Scale
For the Bread
- 2 large eggs
- 1 1/2 cups (360 ml) regular eggnog (not low-fat)
- 2 teaspoons (10 ml) spiced rum
- 1 cup (200 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (115 g) unsalted butter, at room temperature
- 2 1/4 cups (280 g) all-purpose flour
- 1 package (3.4 oz or 96 g) instant French vanilla pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
For the Glaze
- 1 cup (125 g) sifted confectioners’ sugar
- 2 teaspoons (10 ml) eggnog
- 2 tablespoons (30 ml) spiced rum
- 1/8 teaspoon ground nutmeg
Instructions
Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Spray a loaf pan, mini loaf pans, or muffin tin with nonstick spray that includes flour. Set aside.
Mix Wet Ingredients
- In a large mixing bowl with a paddle attachment, combine the eggs, eggnog, spiced rum, sugar, vanilla extract, and softened butter.
- Note: The butter will appear clumpy at this stage. This is normal.
Prepare the Dry Ingredients
- In a separate bowl, sift together the flour, instant pudding mix, baking powder, salt, and ground nutmeg.
Combine Wet and Dry Ingredients
- Gradually add the dry mixture to the wet mixture. Mix until just incorporated. Avoid overmixing to keep the bread tender.
- Note: The batter will still have visible clumps of butter, which will melt during baking.
Bake
- Pour the batter into the prepared pan(s):
- Mini loaf pans: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Regular loaf pan: Bake for 45-55 minutes, checking doneness with a toothpick.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Make the Glaze
- In a small bowl, whisk together the confectioners’ sugar, eggnog, spiced rum, and ground nutmeg until smooth.
Glaze the Bread
- Once the bread is completely cool, drizzle or spread the glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
Storage: Store glazed bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Wrap the unglazed loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature and glaze before serving.
- Prep Time: 15 mins
- Cook Time: 30-50 mins
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 23g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg