Description
This Eggnog Bread with Rum Glaze is a festive and moist quick bread that perfectly captures the warm, spiced flavors of the holiday season. Infused with eggnog, spiced rum, and aromatic spices like nutmeg and cinnamon, this bread is a delightful treat that’s perfect for breakfast, dessert, or gift-giving. Finished with a luscious rum glaze, it offers a sweet and glossy topping that enhances the rich, creamy flavors inside.
Ingredients
Scale
Bread Ingredients
- 2 large eggs
- 1 1/2 cups full-fat eggnog
- 2 teaspoons spiced rum
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup salted butter, softened
- 2 1/4 cups all-purpose flour
- 1 (3.4 oz) box instant French vanilla pudding mix
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Rum Glaze Ingredients
- 1 cup powdered sugar, sifted
- 2 teaspoons full-fat eggnog
- 2 tablespoons spiced rum
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the Batter: In a large mixing bowl, beat together the softened salted butter, granulated sugar, and eggs until the mixture is light and fluffy. Add the full-fat eggnog, spiced rum, and vanilla extract, mixing well to combine. In a separate bowl, whisk together the all-purpose flour, instant French vanilla pudding mix, baking powder, kosher salt, ground nutmeg, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined and a smooth batter forms.
- Bake the Bread: Preheat the oven to 350°F (175°C). Grease and flour a standard loaf pan. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Rum Glaze: In a small bowl, whisk together the sifted powdered sugar, full-fat eggnog, spiced rum, ground nutmeg, and ground cinnamon until smooth and glossy. Adjust consistency by adding more eggnog if needed for drizzling.
- Glaze the Bread: Once the bread is completely cooled, drizzle the rum glaze over the top of the loaf evenly, letting it drip down the sides. Allow the glaze to set before slicing and serving.
Notes
- Ensure the bread is fully cooled before glazing to prevent the glaze from melting off.
- If you prefer a non-alcoholic version, omit the spiced rum and replace it with an equal amount of eggnog or milk.
- Instant pudding mix adds moistness and richness; do not substitute with regular pudding.
- For stronger spice flavor, increase nutmeg and cinnamon slightly, but be careful not to overpower the eggnog flavor.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
