Well, it’s officially less than 4 days before Christmas Day! I don’t know about y’all but, it’s kind of been a madhouse in my kitchen this weekend! I baked Pumpkin rolls, Huge Pans of Brownies, Cheese Straws & Cheese biscuits, Sausage Balls. I made some yummy saltines in who knows what seasonings & finally, I baked this oh so good, Eggnog Rum Bread….
Melissa Wilson has won the Measuring Cups & CassieD won the spoons! Congrats Winners!
The smell of this is so full of CHristmas. If you are an eggnog lover than check your fridge for the recipe now- you’ll want to make this for Christmas!
For the Bread:
2 cups plus 2 tablespoons all-purpose flour
1 (3.4 ounce) box instant french vanilla pudding
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (or nutmeg if you prefer!)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoons dark rum
1 teaspoon vanilla extract
1 1/2 cup eggnog
For the Rum Syrup and Glaze:
2 tablespoons unsalted butter
1/3 cup granulated sugar
1/4 cup dark rum
1 tablespoons water
1/2 cup confectioners’ sugar
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan or or 4 3×5-inch loaf pans; dust with flour, tapping out excess.(Unless you are using the throw away ones! Just pour the batter in)
In a medium bowl, whisk together flour, instant pudding, baking powder, salt and nutmeg; Set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together until very light, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and rum and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add eggnog and mix on low speed until just combined. It’s gonna be thick- remember you put instant pudding in and that starts to thicken as soon as you combine with liquid.
Pour the batter into the prepared pan and bake 40 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out with a few moist crumbs attached. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the warm loaf. **Start checking for doneness at 30 minutes if using mini loaves*
Meanwhile while the bread is baking, bring granulated sugar, rum, and water to boil in small saucepan and simmer over medium-low heat until sugar dissolves, about 2 minutes. Whisk in butter until smooth. Cool rum syrup to room temperature, about 30 minutes. Reserve 5 to 6 tablespoons of syrup to make the glaze. Brush warm bread with remaining rum syrup and cool completely, about 2 hours.
Whisk confectioners’ sugar into 4 tablespoons of reserved rum syrup until smooth. The mixture should be thick but pourable. Add up to 2 tablespoons of rum syrup if the mixture is too stiff. If it is still too stiff add eggnog to mixture one tablespoon at a time until the correct consistency. Pour the glaze over the top of the loaf and let it drip down the sides. Let the glaze harden, about 15 minutes, before serving.
Package in little bags with ribbon if giving away as gifts!
Okay. I am giving away Mason Jar measuring spoons & Measuring cups! They are from World Market and hard to find in stock in the stores or online! I am giving away 1 set of each . One person will win each item & also a super cute Mason Jar cookie cutter! To Win:
**Follow JK Baking Company on Pinterest**
**Pin this recipe for Eggnog Bread**
**Comment below that you’ve done above**
Winner will be drawn Tuesday Morning. (Tomorrow!) Entering here or on my Instagram will put your name into the drawing for both items, but, if you do both processes you will get TWO entries for both!
Can’t wait to give these away & hear about how much you love this bread!