Eggnog Bread With Rum Glaze Recipes

EGGNOG BREAD WITH SUGAR RUM GLAZE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl combine the eggs, sugar, butter, eggnog, vanilla, and rum. Because the eggnog is cold, there will be small clumps of butter. Don't worry about that.
• In a separate bowl, whisk the flour, pudding mix, baking powder, salt and nutmeg.
• Add the dry ingredients to the eggnog mixture in 3 batches, mixing well in between.
• The batter will be thick.
• Put into prepared baking pan(s.)
• I recommend using four small loaf pans. Bake for 30 to 35 minutes. If using a large loaf pan, baking time will need to be adjusted.
• Watch at the end so it does not over-bake. It's done when a knife inserted in the center of a loaf comes out clean.
• Cool for 5 minutes. Turn out onto a cooking rack.
• Cool completely.
• Combine 1 cup powdered sugar, 2 teaspoons eggnog, 1 teaspoon rum, 1 teaspoon milk.
• Stir well. If your glaze is too thin, add a little more sugar. If it's too thick, add a tiny bit more milk. The glaze should pour, but should not be runny.
• Drizzle glaze over cooled loaves.

EGGNOG BREAD

Steps:

• Preheat the oven to 350 degrees.
• In a medium bowl, stir together the sugar, eggnog, oil, eggs and extract. In a separate bowl, combine the flour, baking powder, salt, nutmeg and cinnamon. Add the dry ingredients to the wet ingredients and stir until just combined.
• Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• To make the glaze, combine the powdered sugar, eggnog and extract in a small bowl. Mix until it is smooth.
• Once the bread has mostly cooled, spread the glaze on top of the bread. Sprinkle with nutmeg.
• This bread is delicious when served fresh.

EGGNOG BREAD

Steps:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease an 8×4-inch loaf pan, then line it with parchment paper so that some of the paper hangs out the sides like handles. Lightly grease the pan once more, then set it aside.
• In a large mixing bowl, beat together the butter and sugar until smooth. Add the eggs one at a time, beating for 1 minute and scraping down the bowl after each addition. Beat in the vanilla extract.
• In a separate bowl, stir together the all-purpose flour, white whole wheat flour, baking powder, nutmeg, and salt.
• With the mixer running on low speed, add one-third of the flour mixture, then half of the eggnog and all of the rum, the next one-third of the flour mixture, the remaining half of the eggnog, then the final one-third of the flour. Fully incorporate the ingredients between additions before adding the next. Scrape the batter into the prepared loaf pan.
• Bake the eggnog bread until pale golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then remove from the pan by lifting with the parchment handles. Place on a cooling rack.
• When the loaf is mostly cooled but still warm to the touch, whisk together the glaze ingredients (powdered sugar and rum/brandy/bourbon or eggnog) in a small bowl.
• Drizzle the glaze over the loaf, then allow the loaf to stand until the glaze is set and dry. Slice and serve.

HOLIDAY RUM EGGNOG BREAD

Steps:

• Preheat oven to 350°.
• Grease only the bottom of a 9x5 loaf pan (or three 5 3/4 x 3 1/4 inch loaf pans). In a large bow beat the eggs.
• Blend in sugar, eggnog, butter, rum extract and vanilla extract.
• Combine the flour, baking powder, walnuts, salt and nutmeg, stirring to combine.
• Mix into the eggnog mixture; stir just enough to moisten the dry ingredients.
• Pour the batter into pan(s).
• If baking bread in large pan, bake 40-60 minutes, or until a tester in the center comes out clean.
• If baking the breads in the smaller pans, bake 35-40 minutes.
• Cool 10 minutes, then remove from pan.
• Cool breads completely, then wrap tightly. Keep in the refrigerator.