Vintage Eggnog Bread

Eggnog Bread

• Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper leaving enough to overhang the sides of the pan for easier removal of the baked loaf.
• Sift together the flour, dry instant pudding mix, baking powder, salt, nutmeg, and allspice in a medium bowl then set aside.
• In a large mixing bowl, use an electric mixer on medium speed to cream together the butter, granulated sugar, eggs, eggnog, vanilla, and rum extract until smooth and fully combined.
• Add the dry ingredients to the bowl of wet ingredients and mix on low speed just until fully combined. The batter will be slightly thick.
• Transfer the batter to the prepared loaf pan and spread to an even layer.
• Bake for 55-60 minutes or just until a toothpick inserted into the center comes out clean or with a few moist crumbs. You can tent the bread with aluminum foil after 40-45 minutes of bake time to prevent overbrowning if desired.
• Allow the bread to cool in the pan for 10 minutes before lifting out, removing the parchment paper, and transferring to a wire rack to cool completely before adding the glaze.

Eggnog Glaze

• Whisk together the powdered sugar, rum extract, ground nutmeg, and eggnog until smooth. The glaze will be thick.
• Add 1-2 tablespoons milk to thin the glaze to a thin and pourable consistency. Start with 1 tablespoon, then add the second only if needed for desired consistency.
• Place a piece of parchment paper under the wire rack (to catch any drips) and spoon the glaze evenly over the top of the eggnog bread.
• Allow the bread to sit at room temperature until the glaze has firmed up enough to slice and serve.