Eggnog Bread with Rum Glaze
Recipes Bread Desserts Holidays Seasonal cooking Vegetarian
Description
Treat yourself and others during the holiday season with this wonderful bread. Serve it at a party or bring it for a hostess gifts wrapped in a festive cellophane bag tied with a pretty ribbon or bow.
Ingredients
2 eggs
1 1/2 c. regular eggnog (not low-fat)
2 t. Spiced Rum (or orange juice)
1 c. white sugar
1 t. vanilla extract
1/2 c. butter, room temperature
2 1/4 c. all-purpose flour
3.4 oz. package instant French Vanilla pudding mix
2 t. baking powder
1/2 t. salt
1/2 t. ground nutmeg
Rum Glaze:
1 c. sifted powdered sugar
2 t. regular eggnog
2 T. Spiced Rum
1/8 t. ground nutmeg
Directions
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Preheat oven to 350 degrees. Spray a regular loaf, muffin etc. pan (or 4 mini-loaf pans) with non-stick cooking spray, then flour.
In mixer using the paddle, mix together eggs, eggnog, rum, sugar, vanilla and butter. The butter will remain clumpy, but that's fine.
In a separate bowl, sift flour, pudding mix, baking powder, salt and nutmeg. Add the dry mixture to the wet; blend until incorporated, avoiding over mixing. Butter will remain clumpy and is to be expected. Don't worry, the butter will melt when cooking. The dough will be thicker, so be aware.
Pour into prepared pan(s). Bake the mini - loaves for about 30 minutes or until a toothpick comes out clean. A regular loaf pan will take about 45-55 minutes. Cool.
Rum Glaze:
Whisk glaze ingredients together; pour over the cooled eggnog bread.
Serve.