EGGNOG BREAD

INGREDIENTS

DRY INGREDIENTS
2 1/4 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp kosher salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
WET INGREDIENTS
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
2 Tbsp unsalted butter – melted
1 cup eggnog
1 1/2 tsp vanilla extract
1 Tbsp rum – (or 1 – 2 tsp of rum extract)
GLAZE
1 cup powdered sugar – whisked until no clumps remain
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 tsp rum or rum extract
2 – 4 Tbsp eggnog – (depending on how thick or thin you want the glaze to be)

INSTRUCTIONS

Preheat oven to 350 F degrees. Line a 9×5″ loaf pan with parchment paper, or spray with baking spray (this is the one I use). Set aside.
In a mixing bowl, add all dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg), and whisk to combine.
In a separate, larger mixing bowl, add eggs and whisk. Whisk in sugar, then vegetable oil, melted butter, eggnog, vanilla extract and rum.
Add dry ingredients to eggnong mixture, using a rubber spatula or wooden spoon to stir until JUST combined.
Pour into prepared loaf pan and bake for 50-65 minutes, until lightly golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let cool in the loaf pan for 10 minutes, then turn out onto wire cooling rack to cool completely.
GLAZE
While loaf is cooling, make the glaze by combining powdered sugar, cinnamon and nutmeg in a small mixing bowl. Whisk to remove any lumps from the powdered sugar.
Whisk in the rum and eggnog, adding the eggnog 1 Tbsp at a time, until desired consistency is reached.
Drizzle over cooled bread and serve.