If you like eggnog, you will like this bread. It is heavier, more of a pound cake texture. The spiced rum in both the cake and glaze give it a little extra flavor. They don't take a lot of preparation time, which is always nice for the busy holiday time. It's a nice holiday treat to enjoy with a cup of coffee or tea.
Eggnog Bread with Rum Glaze
1 1/2 cups of regular eggnog (not low fat)
2 teaspoons Spiced Rum
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter, at room temperature
2 1/4 cup all purpose flour
1 (3.4 ounces of powdered) package of instant French vanilla pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Preheat oven to 350. Spray three mini loaf pans with baking spray.
In a mixer, with the paddle attachment, mix together the eggs, eggnog, rum, sugar, vanilla and butter. The butter will remain clumpy but that is just fine. In a separate bowl, sift the flour, pudding mix, baking powder, salt and nutmeg. Add the dry mixture to the wet and blend until incorporated. Avoid over mixing. Again, the butter will remain clumpy and this is to be expected. The butter will melt when cooking. The dough will be thick. Pour into your prepared pans. Bake for approximately 30 minutes or until a toothpick comes out clean. (A regular loaf pan will take about 45-55 minutes).
Cool, in pans, on wire rack for 10 minutes. Remove loaves from pans and cool completely.
1 cup sifted confectioners sugar
2 teaspoon eggnog
2 tablespoon Spiced Rum
1/8 teaspoon ground nutmeg
Whisk together glaze ingredients and pour over cooled cakes.
|Linda made each of us a Christmas house, made of paper, complete with battery lights in them.|