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Eggnog Bread with Rum Glaze
from Well Plated

Name: Eggnog Bread with Rum Glaze
Prep time: 20M
Cook time: 50M
Total time: 1H,20M
Ingredients: ¼ cup (½ stick) unsalted butter, at room temperature; ½ cup granulated sugar; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1 cup all purpose flour; 1 cup white whole wheat flour or whole wheat pastry flour (or substitute additonal all purpose flour); 1 tablespoon aluminum free baking powder; ½ teaspoon freshly grated nutmeg (it's an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.); ¼ teaspoon kosher salt; 1 cup prepared eggnog (I used Trader Joe's light eggnog); 1 tablespoon rum, brandy, or bourbon (or substitute additional tablespoon eggnog. I used good ol' Captain Morgan); ½ cup (4 oz) powdered sugar; 1 ½ tablespoons rum, brandy, or bourbon (whichever you used in the loaf) or eggnog

Ingredients

You need 13 Ingredients

1 ½ tablespoons rum, brandy, or bourbon (whichever you used in the loaf) or eggnog

½ cup (4 oz) powdered sugar

1 tablespoon rum, brandy, or bourbon (or substitute additional tablespoon eggnog. I used good ol' Captain Morgan)

1 cup prepared eggnog (I used Trader Joe's light eggnog)

¼ teaspoon kosher salt

½ teaspoon freshly grated nutmeg (it's an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.)

1 tablespoon aluminum free baking powder

1 cup white whole wheat flour or whole wheat pastry flour (or substitute additonal all purpose flour)

1 cup all purpose flour

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

½ cup granulated sugar

¼ cup (½ stick) unsalted butter, at room temperature

Steps

Showing 2 out of 5 Steps

In a large mixing bowl, beat together 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.
Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease a 8x4-inch loaf pan, then line with parchment paper so that some of the paper hangs out the sides like "handles." Lightly grease once more, then set aside.

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Well Plated