For the bread:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg, plus more for sprinkling
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 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
- Heat oven to 350°F. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment paper. Spray bottom ONLY of pan with cooking spray.
- 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.
- 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.
- 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.
- 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.
Keywords: Christmas, Holidays, Holiday