One of the things I enjoy about Christmas is the chance to have some Egg Nog. I don’t drink a lot of Egg Nog, but I do enjoy some now and then at the holidays. I thought it would be fun to try using Egg Nog in a recipe, and I found this quick bread recipe at Allrecipes.com. I decided to add an Egg Nog glaze to it, and I really liked the way it turned out! The bread has a subtle Egg Nog flavor, and the creamy glaze gives it a nice sweetness. Some of my friends who taste-tested it are not big Egg Nog fans, but they still liked the bread! I will definitely be making this again…I may even start a new tradition and make it every Christmas! This recipe makes one 9 x 5 inch loaf or 3 small mini loaves (3 x 5″). The mini loaves make great holiday gifts!
EGG NOG BREAD WITH EGG NOG GLAZE by Nancy Creative, adapted from Allrecipes.com
- 1/2 cup butter, softened (1 stick)
- 1 cup sugar
- 2 large eggs
- 1 cup Egg Nog
- 2 teaspoons rum flavored extract
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour (I used unbleached flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. Grease and flour one 9 x 5 inch loaf pan or three 3 x 5 inch mini loaf pans. In large bowl, cream the softened butter and sugar together. Add in eggs, mixing well, and then the Egg Nog, rum extract, and vanilla extract; blend well.
In medium bowl, stir together the flour, baking powder, salt, and nutmeg. Add to eggnog mixture in the large bowl and stir just enough to moisten; pour into prepared loaf pan (or mini loaf pans). Bake bread in 9 x 5″ loaf pan for 50-55 minutes, or until toothpick inserted in center comes out clean; or bake 3 x 5″ loaves for 35-40 minutes. Cool loaf or loaves for 10 minutes and remove from pan. Cool completely and then add the glaze (if you don’t want to use a glaze, you can sprinkle the loaf or loaves with powdered sugar).
While loaf is cooling, make your glaze…
CREAMY EGGNOG GLAZE
- 2 cups powdered sugar
- 6 Tablespoons Egg Nog
In small bowl, add powdered sugar and Egg Nog: stir until well-blended.
When loaf (or loaves) are cooled, spoon glaze over top and let drizzle down the sides; let glaze set and then serve.