Easy (and Boozy) Eggnog Bread

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This recipe is basic. Trust me, I got the recipe from my mom. She can cook (I know she’s reading this so let me not drag her). My mom would just rather spend her time in other ways than creating intricate culinary masterpieces. This is an EASY dessert that is festive and makes an good gift for coworkers or friends. You can make the bread the regular (boring) way or add in my special twist for a boozier holiday treat. I used the best (and most expensive) rum, Plantation Aged Barbados Rum, this time but some Captain Morgan or Bacardi Oakheart will work as well.

Ingredients

2 eggs
1 cup sugar
1 cup eggnog (dairy)
1/2 cup butter, melted
2 tsp rum (choose your favorite/what you can afford)
1 tsp vanilla extract
2 1/4 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg

Directions

  1. Preheat oven to 350 degrees

  2. Grease bottom of 9x5 loaf pan

  3. Beat eggs in a large bowl

  4. Add sugar, eggnog, butter, rum and vanilla then blend well

  5. Add dry ingredients to bowl and stir until moistened

  6. Pour into greased pan

  7. Bake for 45 to 55 minutes or until a toothpick inserted in center comes out clean

  8. Clean your dishes while the bread cooks (don’t just put them in the sink)

  9. Cool 10 minutes then remove from pan*

  10. Cool completely

    Super optional (but recommended): Brush with rum

    2 tbsp rum

    1. Use a basting brush to brush the bread with rum before you pour the glaze

    Recommended: Rum Glaze

    1 cup powdered sugar
    4 tbsp rum

    1. Whisk together until smooth

    2. Drizzle glaze over the bread

*If you need help removing the bread from the pan, use a nonstick skillet. Swiftly flip the pan over into a nonstick skillet so that you can easily flip it back onto a plate or cooling rack.