For the bread:
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup eggnog
- 1/4 cup rum or bourbon (optional)
- 1/4 cup milk
For the eggnog glaze:
- 1 cup powdered sugar
- 2-3 tbsp eggnog
- 1/4 tsp ground nutmeg
- 1/4 tsp vanilla extract
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set this dry mixture aside.
- In a separate large bowl, cream the softened butter and granulated sugar until it becomes light and fluffy. This will take a few minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture to the wet ingredients, alternating with the eggnog. Start and finish with the dry mixture. Mix until just combined.
- If you choose to use rum or bourbon, add it to the batter and mix until combined.
- Pour in the milk and mix until the batter is smooth and well blended.
- Pour the batter into the prepared loaf pan, and smooth the top.
- Bake in the preheated oven for about 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- While the bread is cooling, you can prepare the eggnog glaze. In a small bowl, whisk together the powdered sugar, eggnog, nutmeg, and vanilla extract until it reaches a drizzling consistency.
- Once the bread has cooled, drizzle the eggnog glaze over the top. You can sprinkle a little extra nutmeg on top for added flavor and decoration.
- Slice and serve your Christmas eggnog bread, and enjoy this festive and flavorful holiday treat!
This bread is perfect for breakfast, brunch, or as a sweet treat with a warm cup of coffee or tea during the holiday season.