Celebrate the holiday season with this festive and flavorful Eggnog Loaf! Brushed with a warm rum soak and a rum glaze-this loaf is for all my fellow eggnog lovers out there! Even if you’re not an eggnog fan, this loaf just might convert you. This moist and golden loaf is packed with the seasonal flavors of eggnog, rum and nutmeg-certain to fill everyone with the holiday spirit.
This festive eggnog bread is the perfect recipe to serve on Christmas morning. Like many quick breads, I found this bread to taste best the next day since the rum syrup has had time to seep deep into the bread. If you don’t have time to wait or can’t wait to dig into this loaf, don’t worry it’s still incredible the day that it’s baked.
Don’t forget to enter my $100 Holiday Baking Giveaway from Napkins.com just in time for the holidays! The cute red holiday loaf liners you see above are from Napkins.com and just perfect for holiday gift giving. This bread was super easy to make in the loaf liners too. Simply place the disposable loaf liners on a baking sheet and bake, give away and freeze all in the same container!
CLICK HERE for your chance to win!
Yield: 1 9x5-inch loaf
For the Bread:
2 cups plus 2 tablespoons all-purpose flour
1 (3.4 ounce) box instant vanilla pudding
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoons dark rum
1 teaspoon vanilla extract
1 1/2 cup eggnog
For the Rum Syrup and Glaze:
2 tablespoons unsalted butter
1/3 cup granulated sugar
1/4 cup dark rum
1 tablespoons water
1/2 cup confectioners' sugar
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan or or three 3x5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, whisk together flour, instant pudding, baking powder, salt and nutmeg; Set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together until very light, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and rum and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add eggnog and mix on low speed until just combined.
Pour the batter into the prepared pan and bake 40 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out with a few moist crumbs attached. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the warm loaf.
Meanwhile while the bread is baking, bring granulated sugar, rum, and water to boil in small saucepan and simmer over medium-low heat until sugar dissolves, about 2 minutes. Whisk in butter until smooth. Cool rum syrup to room temperature, about 30 minutes. Reserve 5 to 6 tablespoons of syrup to make the glaze. Brush warm bread with remaining rum syrup and cool completely, about 2 hours.
Whisk confectioners’ sugar into 4 tablespoons of reserved rum syrup until smooth. The mixture should be thick but pourable. Add up to 2 tablespoons of rum syrup if the mixture is too stiff. If it is still too stiff add eggnog to mixture one tablespoon at a time until the correct consistency. Pour the glaze over the top of the loaf and let it drip down the sides. Let the glaze harden, about 15 minutes, before serving.
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