Eggnog Bread

Steps 1

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1. 1

   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.