The kids are home, the guests are in and we are in full-fledged baking mode around here. Flour is flying and the aprons are on (and being put to good use I might add).
There’s something very comforting about a sweet bread. Whether it’s for breakfast or for an afternoon snack with hot tea, a nice slice of sweet bread hits the spot. Sweet breads are easy to make, freeze well and make great gifts. So when I saw this recipe I knew I had to try it.
Here are some things I would like to add to the recipe before you proceed:
The original recipe says that the rum extract is optional. I disagree.
If you can find an affordable source, fresh nutmeg is FABULOUS! It grates so easily and you just can’t beat the flavor.
Next time, I will double the glaze recipe. I would like to have enough for the whole top covered in the glaze.
I did two loaves/recipes in the oven at once. If you do that, turn the oven down a bit. By the time mine were cooked in middle they were a bit overdone on the outside.
adapted from recipe found at RecipeGirl.com
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg
2 large eggs
1 cup granulated sugar
1 cup eggnog (low fat is fine)
1/2 cup butter, melted
1 tsp vanilla
1/2 tsp rum extract
1/2 cup powdered sugar
1/4 tsp vanilla extract
Dash freshly grated nutmeg
2 to 3 tsp eggnog
1. Preheat the oven to 350 degrees F.. Grease the bottom and 1/2 inch up the sides of a 9-by-5-by-3-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, salt, and nutmeg.
3. In a separate bowl, combine the eggs, sugar, eggnog, melted butter, vanilla, and rum extract, being careful not to “cook” the eggs with the heat from the melted butter. Add egg mixture to the flour mixture and stir just until moistened (batter will be lumpy).
4. Spoon batter into the prepared pan. Bake for about 45 to 50 minutes. Check for doneness by inserting a toothpick into the center of the loaf — it should come out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on a rack.
5. Prepare icing: Stir powdered sugar with a whisk or sift to break up any lumps. Combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency. Drizzle cooled loaf with icing. Grate a little bit of fresh nutmeg over the icing, then let icing set completely before wrapping loaf.