Preheat the oven to 350°F, and grease a 9x5-inch loaf pan. Set aside.
In a medium bowl, whisk the flour, sugar, baking powder, cinnamon, salt and nutmeg. Set aside.
2 cups all-purpose flour, ¾ cup granulated sugar, 1 ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, ¼ teaspoon ground nutmeg
In a separate large bowl, whisk the eggs, eggnog, butter, vanilla and rum extract together until smooth.
2 large eggs, 1 cup eggnog, 8 tablespoons unsalted butter, 1 teaspoon pure vanilla extract, ½ teaspoon rum extract
Stir the flour mixture into the wet ingredients just until combined then pour it into the prepared loaf pan. Bake for 45-50 minutes or until a toothpick comes out clean when inserted into the center of the loaf.
Stir the powdered sugar, milk, and rum extract until smooth then set aside until it’s ready to use.
1 cup powdered sugar, 1-2 tablespoons milk, ½ teaspoon rum extract
Let the loaf cool completely, about an 1 hour before icing, slicing and serving.
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of eggnog bread. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.