Eggnog Bread

Instructions

1. Step 1

   Gather the ingredients. Preheat the oven to 350°F. Generously grease an 8 1/2 x 4 1/2-inch loaf pan with cooking spray. Line the bottom and two short sides with parchment paper.

2. Step 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

3. Step 3

   In a large bowl, whisk together the oil, rum or rum extract (if using), vanilla, and sugar.

4. Step 4

   Whisk the egg and yolk, one at a time, into the wet mixture.

5. Step 5

   Whisk the eggnog into the wet mixture.

6. Step 6

   Using a flexible spatula, gently fold the dry ingredients into the wet mixture. Do not over mix.

7. Step 7

   Transfer the batter to the prepared pan and smooth the top. Bake for 60-70 minutes, rotating the cake at 30 minutes, and testing it for doneness at 60 minutes. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two.

8. Step 8

   Once cooled enough to handle, run a paring knife around the edges of the cake to release it, and invert it right-side-up on a serving platter. Make the glaze

9. Step 9

   Gather your ingredients. In a small bowl, whisk together the sugar, eggnog, vanilla, nutmeg, salt, and rum or rum extract, if using. Add more eggnog if the glaze is too thick.

10. Step 10

    Drizzle the glaze over the room temperature bread.

11. Step 11

    The bread will keep on the counter for up to three days, tightly wrapped in plastic wrap.