Go Back
+ servings
eggnog bread with rum glaze fi
Print

Eggnog Bread with Sugar Rum Glaze

Easy eggnog bread with rum glaze is perfect for holiday gift-giving, parties, and family gatherings. Simple to make and so moist!
Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 4 small loaves

Ingredients

  • 2 eggs
  • 1 cup Sugar
  • 1 1/2 cup eggnog not low fat
  • 1 teaspoon vanilla
  • 2 teaspoons rum
  • 1/2 cup butter softened
  • 2 1/4 cups Flour
  • 1 pkg. French Vanilla Jello Instant Pudding Mix 3.4 oz.
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg

Instructions

For the bread

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl combine the eggs, sugar, butter, eggnog, vanilla, and rum. Because the eggnog is cold, there will be small clumps of butter. Don't worry about that.
  • In a separate bowl, whisk the flour, pudding mix, baking powder, salt and nutmeg.
  • Add the dry ingredients to the eggnog mixture in 3 batches, mixing well in between.
  • The batter will be thick.
  • Put into prepared baking pan(s.)
  • I recommend using four small loaf pans. Bake for 30 to 35 minutes. If using a large loaf pan, baking time will need to be adjusted.
  • Watch at the end so it does not over-bake. It's done when a knife inserted in the center of a loaf comes out clean.
  • Cool for 5 minutes. Turn out onto a cooking rack.
  • Cool completely.

For the glaze

  • Combine 1 cup powdered sugar, 2 teaspoons eggnog, 1 teaspoon rum, 1 teaspoon milk.
  • Stir well. If your glaze is too thin, add a little more sugar. If it's too thick, add a tiny bit more milk. The glaze should pour, but should not be runny.
  • Drizzle glaze over cooled loaves.

Notes

I got 4 small loaves from this recipe. Pan size: 6 x 3.5 x 2 inches.
I prepare my baking pans with Baker's Joy.
1 teaspoon rum extract with 1 teaspoon water may be substituted for 2 teaspoons rum.