Eggnog Bread

from Mommy's Kitchen
Servings 4 mini loaves


  • 2 1/4 cups all purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 1 3/4 cups eggnog
  • 2 eggs beaten
  • 1/2 cup butter melted
  • 1/4 teaspoon nutmeg
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 1 3.4 oz package instant french vanilla or vanilla pudding

For the glaze:

  • 1 cup powdered sugar
  • Enough eggnog to make a glaze to drizzle over bread


  1. Preheat oven to 350F. Grease bottom of bread pan or mini loaf pans.
  2. Sift together the flour, baking powder, salt and nutmeg. Set aside.
  3. Beat eggs, add sugar, eggnog, butter, rum and vanilla extract.
  4. Add the flour mixture to the wet mixture and mix well.
  5. Add the instant pudding and blend.
  6. Pour into greased mini loaf pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans 10 minutes. Remove and cool completely on a wire rack before glazing.

To make the glaze:

  1. Whisk together the powdered sugar and eggnog until you get a good consistency. Drizzle or pour over breads.