Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 teaspoon nutmeg
  • 1 1/4 cups sugar
  • 1 3/4 cups egg nog
  • 2 eggs, beaten
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • 1 (3.4 oz) package instant french vanilla or vanilla pudding
  • Glaze
  • 1 cup powdered sugar
  • Enough eggnog to make a glaze to drizzle over bread

Instruction

  • Preheat oven to 350 degrees. Grease bottom of mini loaf pans or line muffin tins.
  • In a bowl, whisk together the flour, baking powder, salt and nutmeg.
  • In another bowl, whisk together eggs, add sugar, eggnog, rum and vanilla extract.
  • To the egg mixture, slowly drizzle in the melted butter while whisking. Whisk until blended.
  • Add the flour mixture to the egg mixture and mix until combined well.
  • Add the instant pudding to the mixture and blend.
  • Pour into greased mini loaf pans or muffin tins and bake at 350 degrees for 20-25 minutes until golden brown and a toothpick inserted comes out clean. I was able to get 12 muffins and 4 mini loaves from this recipe. The cooking time is the same for both the muffins and mini loaves.
  • Cool in pans 10 minutes. Remove and cool completely on a baking rack.
  • When cool make the glaze: Mix the 1 cup of powdered sugar with enough eggnog to make a pourable glaze. Drizzle over cooled muffins or loaves. Let glaze set before storing bread.