Rum and Eggnog Bread

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By Corinne

Rum and eggnog is perhaps the quintessential Christmas holiday drink. I felt like they would make a good match in a quick loaf, but unfortunately all the recipes I looked through either called for vanilla pudding mix or edible oil product flavoured coffee creamer, or only used artificial rum extract. Was it not possible to make a loaf with just… egg nog and… actual rum? It turns out that it is 🙂

And since you have the rum and eggnog and nutmeg out already, you know, you may as well make yourself a drink while you’re waiting for this to come out of the oven.

Makes: 1 loaf

Oven: 350F

Time: prep 10 minutes, bake 40-55 minutes until a toothpick comes out clean – baking time will depend a bit on the type of pan you use, and your individual oven. Check at 40 minutes – mine took 50 minutes.

You will need:

For the bread:

  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup spiced rum
  • 3/4 cup egg nog
  • 1 tsp vanilla extract

For the glaze:

  • 1 cup powdered sugar (sifted)
  • 2 tbsp spiced rum
  • 2 tsp egg nog
  • pinch of ground nutmeg

Preheat oven to 350F. Mix together flour, baking powder, salt and nutmeg. Using either a hand mixer or stand mixer, cream together butter and sugar until fluffy. Add 2 eggs, 1/4 cup spiced rum, 3/4 cup egg nog and 1 tsp vanilla extract to the butter and sugar and mix until thoroughly combined.

Add dry ingredients to wet, and stir together with a spoon until just combined. Batter should be lumpy. Pour into a lightly greased loaf pan.

Bake in a preheated 350F oven for 40-55 minutes, until a toothpick inserted comes out clean. Turn out and allow to cool completely before glazing.

For glaze, sift powdered sugar, and whisk in 2 tsp eggnog, 2 tbsp spiced rum, and a pinch of nutmeg. Drizzle over cooled loaf.

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