Eggnog Bread with Rum Sauce
- Eggnog Bread:
- 1/2 cup butter; softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 cup eggnog
- 2 tsp vanilla
- 2 1/2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp all spice
- Rum Sauce:
Adapted from iwashyoudry.com
Preheat oven to 350 degrees.
Cream together butter, sugar and brown sugar in a medium/large bowl until smooth.
Add in eggs one at a time. Stir in eggnog and vanilla.
In a separate bowl whisk together flour, baking powder, salt, cinnamon, and allspice. Add dry ingredients to the wet ingredients 1/2 cup at a time, until it’s all combined.
Spray 4- 5″x3″ mini loaf pans or two larger loaf pans with non stick cooking spray.
Divide batter evenly among pans and bake for 30-40 minutes or until toothpick comes out clean when tested from the center.
Let cool on wire rack before removing from pan.
Rum Sauce:Heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes.
Remove the sauce from the heat.