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Eggnog Bread
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| Holiday Eggnog Bread adapted from Mommy's Kitchen 2 - eggs | |
| 1 1/4 - cups | sugar |
| 1 3/4 cups | eggnog |
| 1/2 - cup | butter, melted |
| 1/4 - teaspoon | nutmeg |
| 1 - teaspoon spiced rum | |
| 1 - teaspoon | vanilla extract |
| 2 1/4 - cups | all purpose flour |
| 2 teaspoon | baking powder |
| 1/4 - tsp | salt |
| 1 - 3.4 oz package instant french vanilla or vanilla pudding -powder Eggnog Glaze | |
| 1 - Cup | Powdered Sugar |
Enough eggnog to make a glaze to drizzle over bread
splash of vanilla extract
Preheat oven to 350 degrees. Grease loaf pan or mini loaf pans ( this made 1 regular loaf and 1 mini loaf for me). Beat eggs, add sugar, eggnog, butter, rum and vanilla extract. Sift together the flour, baking powder, salt and nutmeg. Add the flour mixture to the batter and mix well.
Add the instant pudding powder and blend. Pour into greased loaf pans. Bake at 350 degrees for about 55 minutes for large loaf or 20-25 minutes for mini pans. Bread will be golden brown and a toothpick inserted comes out clean. Cool in pans 10 minutes. Remove and cool completely on a baking rack. When cool drizzle eggnog glaze on top.
To make the glaze:
Mix (1) cup powdered sugar, vanilla and enough eggnog to make a pourable glaze. Drizzle over cooled loaves. Let glaze set before storing bread.
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