A friend just emailed me for this recipe and I thought I would add it quickly to my website. I will be making this shortly for Christmas gifts for friends/neighbors (as well as taking better photos of it). But for now, here are my not-so-fabulous pics of my very fabulous eggnog bread.
I want to preface this recipe by stating that I make it in mini loaf pans (4 to be exact) for one batch. If you don’t wish to use alcohol try using juice as a nice substitution. Now onto the recipe:
- 2 eggs
- 1 and 1/2 cups of regular eggnog (not low fat)
- 2 tsp Spiced Rum
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter @ room temperature
- 2 1/4 cup all purpose flour
- 1 (3.4 ounces of powdered) package of instant French vanilla pudding mix (see pic above)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 cup sifted confectioners sugar
- 2 tsp eggnog
- 2 tbl Spiced Rum
- 1/8 tsp of ground nutmeg
- Preheat oven to 350.
- Spray your loaf, muffin etc. pan with non stick spray with flour.
- In your mixer using the paddle – mix together the eggs, eggnog, rum, sugar, vanilla and butter.
- The butter will remain clumpy but that is just fine. In a separate bowl, sift the flour, pudding mix, baking powder, salt and nutmeg.
- Add the dry mixture to the wet and blend until incorporated.
- Avoid over mixing.
- Again, the butter will remain clumpy and this is to be expected.
- The butter will melt when cooking.
- The dough will be thicker – be aware.
- Pour into your prepared choice of pan(s).
- Bake your mini loaves for approximately 30 minutes or until a toothpick comes out clean.
- A regular loaf pan will take about 45-55 minutes.
- Glaze: Whisk together and pour over your cooled eggnog bread.
— Knead to Cook