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Saturday, December 6, 2008

Holiday Eggnog Bread

Holiday Eggnog Bread

2 1/4 - cups all purpose flour
2 - teaspoon baking powder
1/4 - teaspoon salt
1 - 3.4 oz package instant french vanilla or vanilla pudding
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

Preheat oven to 350 degrees. Grease bottom of bread pan or mini loaf pans. Beat eggs, add sugar, eggnog, butter, rum and vanilla extract. Sift together the flour, baking powder, salt and nutmeg. Add the flour mixture to the batter and mix well.

Add the instant pudding and blend. Pour into greased mini loaf pans. Bake at 350 degrees for 20-25 minutes. Bread will be golden brown and a toothpick inserted comes out clean. Cool in pans 10 minutes. Remove and cool completely on a baking rack. When cool drizzle eggnog glaze on top.

Eggnog Glaze:

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

To make the glaze: Mix (1) cup powdered sugar with enough eggnog to make a pourable glaze. Drizzle over cooled loaves. Let glaze set before storing bread.

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