Eggnog Rum Bread Archives

I admit I like a little eggnog during the holidays. Just a small taste and usually with a little rum (or bourbon) in it, but the taste reminds me of the holidays. So, when I ran across this recipe, I thought it might be an excellent way to make use of the inevitable half used carton of eggnog that we usually and regrettably end up getting rid of after the holidays.

The bread with the butter rum glaze

The recipe makes more of a bread than a cake and the bread by itself is not overly sweet. I added a Butter Rum Glaze to it and the glaze is quite sweet, but can be omitted if you’re looking for more of a breakfast or brunch bread. I got the initial recipe off of allrecipes.com, and after reading the reviews, made a few changes – like using REAL rum instead of rum extract!! Enjoy!

Print Recipe

Eggnog Rum Bread

Course: Holiday Rum Recipe

Servings: loaf

Author: Rum Therapy

Ingredients

Bread Ingredients:

2 Eggs beaten
1 1/2 c. Eggnog
4 Tbs. 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 Tbs. Olive Oil
1/4 tsp. Nutmeg

Glaze Ingredients:

1 c. Confectioners’ Sugar
1 Tbs. Butter (softened)
Pinch of Salt
2 Tbs. Eggnog (or heavy cream)
1 Tbs. Dark Rum
1 tsp. Vanilla Extract
1 tsp. Nutmeg

Instructions

Bread:

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.

Glaze:

To glaze the bread, combine the sugar, butter and a pinch of salt in a 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.