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
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- 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
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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.
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In a mixing bowl, add all dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg), and whisk to combine.
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In a separate, larger mixing bowl, add eggs and whisk. Whisk in sugar, then vegetable oil, melted butter, eggnog, vanilla extract and rum.
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Add dry ingredients to eggnong mixture, using a rubber spatula or wooden spoon to stir until JUST combined.
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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.
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Let cool in the loaf pan for 10 minutes, then turn out onto wire cooling rack to cool completely.
GLAZE
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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.
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Whisk in the rum and eggnog, adding the eggnog 1 Tbsp at a time, until desired consistency is reached.
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Drizzle over cooled bread and serve.