Vintage Eggnog Bread (Printable Version)
Moist spiced loaf blended with eggnog and warm vanilla-rum notes topped with a delicate glaze.
# What You'll Need:
→ Bread
01 -
2 1/4 cups all-purpose flour
02 -
3.4 ounces vanilla instant pudding mix
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon ground nutmeg
06 -
1/4 teaspoon ground allspice
07 -
1/2 cup unsalted butter, melted and cooled
08 -
1 cup granulated sugar
09 -
2 large eggs, room temperature
10 -
1 1/4 cups eggnog
11 -
1 teaspoon vanilla extract
12 -
1 teaspoon rum extract
→ Glaze
13 -
1 cup powdered sugar, sifted
14 -
1/4 teaspoon rum extract
15 -
1/8 teaspoon ground nutmeg
16 -
2 tablespoons eggnog
17 -
1 to 2 tablespoons whole or 2% milk, as needed for consistency
# Step-by-Step Guide:
01 -
Preheat oven to 350°F (177°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on all sides for easy removal.
02 -
In a medium bowl, sift together the all-purpose flour, vanilla instant pudding mix, baking powder, salt, ground nutmeg, and ground allspice. Set aside.
03 -
In a large bowl, use an electric mixer on medium speed to cream the melted butter and granulated sugar. Add eggs, eggnog, vanilla extract, and rum extract; blend until smooth and fully combined.
04 -
Add the dry ingredients to the wet mixture and mix on low speed just until combined. The batter should be slightly thick but uniform.
05 -
Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Optional: tent with aluminum foil after 40-45 minutes to prevent overbrowning.
06 -
Allow the bread to cool in the pan for 10 minutes, then lift out using the parchment overhang. Remove parchment and transfer to a wire rack to cool completely before glazing.
07 -
Whisk powdered sugar, rum extract, ground nutmeg, and eggnog until smooth and thick. Add 1 to 2 tablespoons of milk gradually to achieve a pourable consistency.
08 -
Place parchment paper under the wire rack to catch drips. Spoon the glaze evenly over the cooled bread. Let sit at room temperature until glaze firms before slicing and serving.
# Additional Notes:
01 -
Tent the bread with foil during the last 15 minutes of baking to prevent excessive browning.