Christmas Countdown: Easy Egg Nog Quick Bread

This egg nog quick bread recipe is a wonderful hostess gift or as part of a Christmas gift basket with some homemade jams and preserves. Generally when I do a gift basket I like to use three different loaves, two bags of coffee beans, some tea, and a couple of small jars of preserves. Add a couple of vintage teacups and it really is a wonderful gift.
You can make this eggnog bread in large or in small loaves. Just make sure that you make the glaze after the bread has come out of the oven or it will not work. You can sprinkle some sliced almonds over the top to make it look more finished if you like.
If you have leftovers (and you probably will not) it makes a great french toast or bread pudding.

Eggnog Christmas Bread with Buttered Rum Glaze
Makes: 1 loaf

2 eggs
1 cups sugar
1 cup eggnog
1/2 cup butter, melted
1/2 teaspoon nutmeg (freshly grated)
1 1/2 teaspoons rum extract
1 teaspoons vanilla
2 1/4 cup flour
2 teaspoons baking powder

Buttered Rum Glaze
Make this after bread comes out of the oven:

1/4 c brown sugar
1/3 c unsalted butter
1 teaspoon rum extract

Melt butter and brown sugar together in a saucepan until smooth and sugar looses it’s graininess.

Preheat oven to 350 degrees.

Butter a 9×5x3 bread pans.

Beat eggs, add sugar, eggnog, butter,
rum and vanilla until blended.

In a bowl mix together flour, baking powder and nutmeg. Add to the egg mixture and stir until just moistened. Don’t over stir.

Pour into greased pans.

Bake at 350 degrees for 45-50 minutes or until toothpick comes out
clean

Cool 10 minutes. Remove from pan.

Glaze with frosting while still warm.

Cool bread completely before slicing.