Eggnog Bread with Spiced Rum Glaze
Prep time: 
Cook time: 
Total time: 
Yields: 1 loaf
For the bread:
  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg, plus more for sprinkling
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 2 tablespoons spiced rum or rum extract
  • 1 teaspoon vanilla
  • 1 cup eggnog
For the glaze:
  • 1 cup powdered sugar
  • 1 to 2 tablespoons eggnog
  • 1 teaspoon spiced rum
  1. Heat oven to 350°F. Line an 8½-by-4½-inch loaf pan with parchment paper. Spray bottom ONLY of pan with cooking spray.
  2. In a large bowl, whisk flour, baking powder, baking soda, cinnamon, salt and nutmeg until well combined. In a separate large bowl with electric hand mixer or in bowl of a stand mixer with the paddle attachment, beat sugars and butter 2-3 minutes until light, fluffy and smooth. Add eggs one at a time, beating after each addition. Stir in rum and vanilla.
  3. Alternate between adding flour mixture and eggnog to butter mixture, starting and ending with flour mixture (3 additions of flour mixture, 2 additions of eggnog); stir after each addition until batter is just combined.
  4. Pour and spread batter evenly in prepared loaf pan. Bake 1 hour to 1 hour 15 minutes until a toothpick inserted in the center comes out clean. Cool bread in pan 10 minutes, then use parchment paper to transfer bread from the loaf pan to a cooling rack. Cool completely.
  5. When bread is fully cooled, make the glaze: In a small bowl using a fork, beat powdered sugar, eggnog and rum to form a smooth, drippy glaze. Drizzle glaze evenly over cooled bread; sprinkle with nutmeg. Allow glaze to set before slicing.
Recipe by Girl Versus Dough at