So this year we will not be making Santa cookies, nope this is not a joke nor is it us protesting against Christmas. THIS year we will be making dear old Santa some delicious, decadent, sweet, moist Eggnog Rum Bread. Crazy you say? Read this recipe I found from an awesome blogger named Robin over at Knead To Cook and you will know the only one crazy is YOU for still reading this and not checking to see if you have all the ingredients in your pantry 😀 by the way make sure to visit Robin’s page, she has a TON of great recipes to share.
I URGE you to try this recipe and leave Santa a new treat this year, he will be happy you did!
I doubled this recipe and both loaves were gone within 3 days…just sayin, if you have a large family you might want to invest in 2 loaves! Breakfast, snack, dessert, anytime is a great time for this bread. It shows well, it maintains it’s structure and glaze really well for traveling. As Robin did, she made mini loaves for gifts, be careful with this…the people you give this to will never leave you alone again!!
INGREDIENTS:
2 eggs
1 and 1/2 cups of regular eggnog (not low fat)
2 tsp Spiced Rum
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter @ room temperature
2 1/4 cup all purpose flour
1 (3.4 ounces of powdered) package of instant French vanilla pudding mix
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
DIRECTIONS:
Preheat oven to 350. Spray your loaf, muffin etc. pan with non stick spray with flour.
In your stand mixer use your paddle attachment and mix together the eggs, eggnog, rum, sugar, vanilla and butter. The butter will remain clumpy but that is just fine.
In a separate bowl, sift the flour, pudding mix, baking powder, salt and nutmeg.
Add the dry mixture to the wet and blend until incorporated. Avoid over mixing. The butter will remain clumpy and this is how the batter should look, the butter will melt when cooking.
Pour into your prepared choice of pan(s). Bake mini loaves for approximately 30 minutes or until a toothpick comes out clean. A regular loaf pan will take about 45-55 minutes. A double batch using 2 loaf pans take about 80 minutes. Just be sure to check, check and check you don’t want this over done. All your hard work put into this decadent bread you won’t want it ruined, especially after you smell the batter alone, you can imagine how scrumptious the actual cooked bread will turn out.
Lemon Rum Glaze:
1 cup sifted confectioners sugar
2 teaspoon eggnog
2 tablespoon Spiced Rum
1/8 tsp of ground nutmeg
Lemon zest, about 1/4 of a lemon ( I added this to the original recipe, you can omit)
Whisk together and pour over your cooled eggnog bread. (If you can wait until it’s cooled)
The glaze recipe yields enough for both loaves with a lot left over, don’t be worried about really drizzling until your heart’s content! I wish I had used more…NEXT TIME, NEXT TIME!
Sweet Heat Chefs 