Eggnog Rum Bread

I admit I like a little eggnog during the holidays. Just a small taste and usually with a little rum (or bourbon) in it, but the taste reminds me of the holidays. So, when I ran across this recipe, I thought it might be an excellent way to make use of the inevitable half used carton of eggnog that we usually and regrettably end up getting rid of after the holidays.

The recipe makes more of a bread than a cake and the bread by itself is not overly sweet. I added a Butter Rum Glaze to it and the glaze is quite sweet, but can be omitted if you’re looking for more of a breakfast or brunch bread. I got the initial recipe off of allrecipes.com, and after reading the reviews, made a few changes – like using REAL rum instead of rum extract!! Enjoy!

Eggnog Rum Bread - copyright Rum Therapy
The bread by itself, warm and right out of the oven.

Eggnog Rum Bread - copyright Rum Therapy
Eggnog Rum Bread with Butter Rum Glaze

Bread Ingredients
2 eggs, beaten
1  1/2 c. eggnog
4 tbsp. dark rum
1 c. sugar
1 tsp. vanilla extract
1/2 c. butter, softened
2  1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp salt
1 tbsp. olive oil
1/4 tsp. ground nutmeg

Glaze Ingredients
1 c. confectioners’ sugar
1 tablespoon butter, softened
A pinch of salt
2 tablespoons eggnog or heavy cream
1 tbsp. dark rum
1 tsp. vanilla extract
1 tsp. freshly ground nutmeg

Preheat oven to 350. Grease bottom of 9 x 5 inch loaf pan. Beat together the eggs, eggnog, rum, olive oil, sugar and vanilla until smooth. Add butter, stir until smooth. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir. Pour into lightly oiled pan. Bake bread for 40 to 60 minutes. Test center with toothpick. Cool 10 minutes and remove from pan. Wrap tightly to keep it fresh and moist.

To glaze the bread, combine the sugar, butter and a pinch of salt in a large mixing bowl. Add the eggnog or cream, rum, vanilla extract and nutmeg and beat with a mixer or by hand, until smooth and creamy. Drizzle over bread, sprinkle with a little nutmeg and serve.

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Comments

  1. Melinda A. says:

    ooooh, I will definitely be making this very soon!! ~Thanks!!

  2. Can’t wait to try this!!! Around Thanksgiving they come out with a pumpkin spice eggnog, thinking it would be great in this bread!!!

  3. Sunday Funday starts with Eggnog Rum Cake

  4. Tammy Miller says:

    How much oil would you put into this great recipe for a moister bread? Thanks so much going to make for our company Christmas party.

    • Tammy – I think I’d add about 1 TBSP of oil to add just a little more moistness. We also found that the flavor really came out after sitting for a day with the glaze on it. Hope it works great for your Christmas Party!

  5. Sooo gonna make this for my christmas day dessert for sure :-) Cannot wait I love eggnog <3 !!!! Thanx for the awesome recipe you rock Rum Therapy :-D !!!!

  6. I made this for the first time last year during the holidays. It is exquisite, and it makes such a good-looking bread it’s idea to take to holiday party’s. Make sure you get enough ingredients for more than one. Enjoy!