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utehyta
First off, I’ve never like eggnog, in fact, I’d go so far as to say I actually hate it!! My spouse, on the other hand, loves it, which is why I had some in the fridge. All that aside, maybe it’s the combination of the eggnog, butter, and spices working together, I couldn’t say, but this bread was ahhhh-maaaazing!!
It would be perfect for Christmas morning breakfast (or anytime.. like right now!).
Glazed Eggnog Bread
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 (3.4 oz) box instant vanilla pudding mix (any brand)
1 stick (1/2 c) butter, softened, not not melted
2 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon rum extract
1 1/2 cups eggnog, room temperatureGLAZE:
1 cup confectioners sugar
1/4 teaspoon ground allspice
pinch salt
1/4 teaspoon butter extract
2 tablespoons eggnogYou’ll want all of your ingredients to be room temperature or your cooking time will increase by about 10-15 minutes.Preheat oven to 350° F. Grease and flour a 9×5 loaf pan and set aside.
In a mixing bowl, whisk together the flour, baking powder, salt, allspice, and dry pudding mix. Set aside.
In a separate large mixing bowl, beat together on low speed of a mixer the butter, eggs, sugar, vanilla, rum extract, and eggnog for 2-3 minutes.Add the dry ingredients, gradually to the wet mixture, beating with a stand or hand mixer, just until each addition is moistened. Pour into loaf pan and let it spread out evenly.
Bake for 60-65 minutes, or until the center tests done with a wooden toothpick. Do not test until at least 60 minutes has passed.
Cool for 15 minutes in the pan set on a wire cooling rack.While bread is cooling, combine all the Glaze ingredients together in a bowl, mixing until smooth.
After 15 minutes, use a spatula or butterknife loosen the bread from the sides of the pan and transfer it to a cooling rack. Cool completely before glazing.
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