Glorious Eggnog Bread

Name: Glorious Eggnog Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: make one large loaf
Cuisine: Italian
Ingredients: BREAD :; 2 large eggs, lightly beaten; 1 1/2 c real dairy eggnog; 2 Tbsp dark rum; 1 c granulated sugar; 1 tsp vanilla extract; 1/4 c melted butter; 1/4 c vegetable oil; 2 1/4 c all purpose flour; 3 oz pkg. french vanilla instant pudding use dry; 2 tsp baking powder; 1/4 tsp baking soda; 1 pinch salt; 1/4 tsp ground nutmeg; NOTE: for chocolate eggnog bread: use instant chocolate pudding and 1/4 cup baking cocoa and 1/2 cup mini chocolate chips; GLAZE:; 1 c powdered sugar; 2 or 3 Tbsp eggnog; 1 tsp dark rum

By Pat Duran
@kitchenChatter

This recipe is tweaked from Jello Pudding recipes...
If you like eggnog and pudding and rum you will love this recipe!It's delicious with a nice cup of coffee for breakfast.Spread on some jelly if you like.
You might like it as a dessert with some ice cream and some caramel sauce.

Rating:

★★★★★ 3 votes5

Comments:

22 Comments

Serves:

make one large loaf

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

BREAD :
2 large

eggs, lightly beaten
1 1/2 c

real dairy eggnog
2 Tbsp

dark rum
1 c

granulated sugar
1 tsp

vanilla extract
1/4 c

melted butter
1/4 c

vegetable oil
2 1/4 c

all purpose flour
3 oz

pkg. french vanilla instant pudding use dry
2 tsp

baking powder
1/4 tsp

baking soda
1 pinch

salt
1/4 tsp

ground nutmeg
NOTE:

for chocolate eggnog bread: use instant chocolate pudding and 1/4 cup baking cocoa and 1/2 cup mini chocolate chips
GLAZE:
1 c

powdered sugar
2 or 3 Tbsp

eggnog
1 tsp

dark rum
Add Ingredients to Grocery List

How to Make Glorious Eggnog Bread

Step-by-Step

Heat oven to 350^. Grease a 9x5-inch loaf pan.
Bread:
In a large bowl,with a whisk, blend together the eggs, eggnog, rum, sugar, vanilla, butter and oil.
In another bowl sift together the flour, INSTANT pudding, baking powder, soda, salt and nutmeg.
Add the mixture to the eggnog mixture and stir just enough to moisten; pour into prepared pan.
Bake for 50 to 55 minutes, test with a toothpick to make sure you do not bake too long.
Cool 10 minutes in the pan then loosen around the sides with a table knife and remove from pan.
Cool completely on wire rack. If not glazing bread brush sides and top of bread with melted melted butter.
Glaze:
In a bowl mix powdered sugar with enough of the eggnog and the rum to make of spreading consistency.