Eggnog Rum Bread

By carolync

Ingredients

• Eggnog Rum Bread with Butter Rum Glaze
• Bread Ingredients
• 2 eggs, beaten
• 1 1/2 c. eggnog
• 4 tbsp. dark rum
• 1 c. sugar
• 1 tsp. vanilla extract
• 1/2 c. butter, softened
• 2 1/4 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp salt
• 1 tbsp. olive oil
• 1/4 tsp. ground nutmeg
• Glaze Ingredients
• 1 c. confectioners’ sugar
• 1 tablespoon butter, softened
• A pinch of salt
• 2 tablespoons eggnog or heavy cream
• 1 tbsp. dark rum
• 1 tsp. vanilla extract
• 1 tsp. freshly ground nutmeg

Preparation

Step 1

Preheat oven to 350. Grease bottom of 9 x 5 inch loaf pan. Beat together the eggs, eggnog, rum, olive oil, sugar and vanilla until smooth. Add butter, stir until smooth. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir. Pour into lightly oiled pan. Bake bread for 40 to 60 minutes. Test center with toothpick. Cool 10 minutes and remove from pan. Wrap tightly to keep it fresh and moist.

To glaze the bread, combine the sugar, butter and a pinch of salt in a large mixing bowl. Add the eggnog or cream, rum, vanilla extract and nutmeg and beat with a mixer or by hand, until smooth and creamy. Drizzle over bread, sprinkle with a little nutmeg and serve.