Enjoy eggnog any time of day with this quick bread that would be perfect for breakfast, snack time or dessert.
We finally got our tree up and decorated this week. I feel like we are so far behind the game, especially since so many people have had theirs up since Thanksgiving. But with Christmas only about a week and a half away, it was time to get on it! But now that it’s up, I’m realizing that I’m glad we didn’t do it any earlier. A 21-month old and a Christmas tree don’t mix. If we get through Christmas with decorations still on the tree, it will be a miracle!!
I am not done with the Christmas baking, though, and I am back with eggnog recipe #3. And after this, I will lay off the eggnog recipes – at least until next year!!
I was asked by Gold Medal Flour to create a few recipes that would be perfect for the holidays, and eggnog bread was one of the first ideas that came to me. Surprisingly, with 3 eggnog recipes, this is the only one that actually uses eggnog. I am always tempted to buy a carton of eggnog, but then after a small glass, I’m done with it. If you are like me, this recipe is perfect, because it’s a great way to use up some of that eggnog without having to actually drink it!
- 2¼ cups Gold Medal® all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 2 eggs
- 1½ cups eggnog
- 1 teaspoon rum extract
- 1 cup sugar
- ½ cup butter, at room temperature
- ¾ cup powdered sugar
- 3 tablespoons eggnog
- 1 teaspoon rum extract
- Preheat the oven to 350°F. Spray 2 7x3-inch loaf pans or 1 9x5-inch loaf pan with cooking spray. Set aside.
- In a medium bowl, combine the flour, baking powder, salt, nutmeg and pudding mix.
- In the bowl of a mixer, mix together the eggs, eggnog, rum extract, sugar and butter until completely combined. Add in the dry ingredients and mix just until combined. Pour batter into the prepared pan(s).
- Bake until a toothpick inserted in the center comes out clean, 40-60 minutes, depending on the size of pan. Cool for 10 minutes then turn out onto a cooling rack to cool completely.
- Once cool, make the glaze. In a small bowl, combine all glaze ingredients and pour over the bread.
More ways to use up that eggnog:
Nutella Eggnog Cookies from Roxana’s Home Baking
Eggnog Cupcakes from Annie’s Eats
Cranberry Eggnog Bread from Creations by Kara
Eggnog Gingerbread Trifle from The Girl Who Ate Everything
Eggnog Scones from Inside BruCrew Life
**This post is sponsored by Gold Medal Flour, but as always, all opinions are my own.**