Saturday, December 19, 2015

Eggnog Bread



I found this recipe on pinterest and it looked so good I made it for breakfast on Thanksgiving morning it was yummy! It's a moist bread and not too sweet, the frosting is sweeter but goes great with the bread. I have made this into muffins and it works, they are just a tad dryer than the bread. 
Great for mini loaves for neighbor gifting. 
Enjoy!

EGGNOG Bread 
Ingredients:
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
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
Directions:

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. 

Rum glaze:
1 cup sifted confectioners sugar
2 tsp eggnog
2 tbl Spiced Rum ( I used Butter Rum extract in the frosting instead of Rum, just use 1 teaspoon though)
1/8 tsp of ground nutmeg


Whisk together and pour over your cooled eggnog bread.