Eggnog Bread with Rum Glaze
User Reviews
5
Eggnog Bread with Rum Glaze
Description
This Eggnog Bread uses a rich combination of eggnog, spiced rum, eggs, and butter to create a moist and flavorful quick bread. The addition of vanilla and warming spices like nutmeg and cinnamon enhances the festive profile, while instant French vanilla pudding mix in the dry ingredients helps achieve a tender, slightly dense crumb. The batter is baked in a greased loaf or mini loaf pans until a toothpick shows it’s clean, indicating doneness.
Once cooled, the bread is finished with a rum glaze made by whisking powdered sugar together with eggnog, spiced rum, and complementary spices. This glaze adds sweetness and moisture to the top, complementing the bread’s subtle spice and contributing a glossy finish. The bread pairs well with breakfast, brunch, or as a festive dessert.
The recipe allows for flexibility in pan size and bake time, with smaller mini loafs requiring less time. Proper cooling before glazing is important to prevent melting or running. This bread stores well at room temperature wrapped tightly or in an airtight container.
Ingredients
Bread Ingredients:
- 2 egg large
- 1 1/2 cups eggnog full-fat
- 2 teaspoons spiced rum
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter softened, salted
- 2 1/4 cup all-purpose flour
- 1 instant French vanilla pudding mix 3.4 oz box
- 2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Glaze Ingredients:
- 1 cup powdered sugar sifted
- 2 teaspoon eggnog full-fat
- 2 tablespoon spiced rum
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Instructions
Bread Directions:
- Preheat oven to 350 degrees and spray your 9 x 5 inch bread pan or mini loaf pans with baking spray.
- In the bowl of a stand mixer, combine eggs, eggnog, spiced rum, granulated sugar, vanilla extract. and softened butter and beat until combined.
- In a medium bowl, combine flour, French vanilla pudding mix, baking powder, salt, nutmeg, and cinnamon and whisk until combined.
- Gradually pour the dry ingredients into the stand mixer on low speed and mix just until combined.
- Pour batter into the prepared bread pan and bake for 45-55 minutes for mini loafs or 65-70 minutes for a 9x5 loaf, or until a toothpick inserted into the center of the bread comes out clean.
- Allow bread to cool.
Rum Glaze Directions:
- Whisk together all glaze ingredients until smooth.
- Drizzle over the bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 9 | |
| Calories | 400kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 181mg | 8% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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