Vintage Eggnog Bread

Eggnog Bread

• 2 ¼ cups all-purpose flour
• 3.4 ounces vanilla instant pudding mix
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ½ cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 ¼ cups eggnog
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract

Eggnog Glaze

• 1 cup powdered sugar, sifted
• ¼ teaspoon rum extract
• ⅛ teaspoon ground nutmeg
• 2 tablespoons eggnog
• 1 to 2 tablespoons milk, whole or 2% (as needed for consistency)