Glazed Eggnog Bread

Why you’ll love it

• No mixer: just whisk and stir.
• Uses up leftover eggnog: a full cup goes into the batter.
• Freezes beautifully: bake now, gift later.

Quick facts

Ingredients

For the bread

• 2 1/4 cups (280 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground nutmeg
• 3/4 cup (150 g) sugar
• 1/2 cup (113 g) butter, melted
• 2 large eggs
• 1 cup (240 ml) eggnog
• 1 tsp vanilla extract
• 1 tsp rum extract

For the glaze

• 1 cup (120 g) powdered sugar
• 2 tbsp eggnog
• A pinch of nutmeg

Step-by-step method

1. Prepare. Heat the oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan.

2. Dry mix. Whisk the flour, baking powder, salt and nutmeg in a bowl.

3. Wet mix. In another bowl, whisk the sugar, melted butter, eggs, eggnog and both extracts until smooth.

4. Combine. Stir the dry ingredients into the wet ones just until no flour shows. Do not overmix.

5. Bake. Pour into the pan and bake 50 to 55 minutes, until a toothpick comes out clean. Cool 15 minutes in the pan, then on a rack.

6. Glaze. Whisk the powdered sugar, eggnog and nutmeg and drizzle over the cooled loaf.

Tips for the best result

• If the top browns too fast, cover loosely with foil for the last 15 minutes.
• Let the bread cool completely before glazing, or the glaze will melt off.
• Add 1/2 cup chopped pecans to the batter for crunch.

Storage

Wrap and keep at room temperature up to 3 days, or freeze (unglazed) up to 3 months.