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, 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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