Eggnog Rum Bread
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.
Servings: 1 loaf
Ingredients
Bread Ingredients:
- 2 Eggs beaten
- 1 1/2 c. Eggnog
- 4 Tbs. 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 Tbs. Olive Oil
- 1/4 tsp. Nutmeg
Glaze Ingredients:
- 1 c. Confectioners’ Sugar
- 1 Tbs. Butter (softened)
- Pinch of Salt
- 2 Tbs. Eggnog (or heavy cream)
- 1 Tbs. Dark Rum
- 1 tsp. Vanilla Extract
- 1 tsp. Nutmeg
Instructions
Bread:
- 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.
Glaze:
- To glaze the bread, combine the sugar, butter and a pinch of salt in a 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.