Ingredients

The following ingredients have 6 Servings
  • 1½ cups eggnog
  • ⅓ cup vegetable oil
  • ⅓ cup granulated sugar
  • 1¾ teaspoons active dry yeast
  • 3¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • ¾ cup salted butter, softened
  • 1½ tablespoons cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cup granulated sugar, plus more as needed
  • ½ cup finely chopped, pecans
  • 1½ cups powdered sugar, plus more if needed
  • 1½ tablespoons eggnog
  • 1½ teaspoons rum extract, optional
  • ¼ cup finely chopped, pecans

Instruction

  • Add the eggnog, vegetable oil and sugar to a medium saucepan over medium-low heat, stir to combine
  • Heat the mixture to 100-110°F without boiling
  • When the eggnog mixture is heated to between 100-110°F, sprinkle the yeast on top and let it sit until beginning to foam, about 2 minutes.Stir in 3 cups of the flour, until just combined
  • Cover with a clean kitchen towel, and set aside in a relatively warm place for an hour.Remove the towel and add the baking powder, baking soda, salt and remaining ¼ cup of flour
  • Stir thoroughly until fully combined
  • Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.Preheat the oven to 350° F with a rack in the center position.Place the dough on a lightly floured baking surface, using a lightly floured rolling pin, roll the dough into a large rectangle, about 30 x 10 inches.Make the filling
  • In a small bowl, combine the softened butter, cinnamon, nutmeg and sugar until a soft paste is formed.Using the back of a spoon, evenly spread the filling to cover the entire surface of the dough
  • Sprinkle with ⅓ cup chopped pecans and press them lightly into the butter mixture.Using a sharp knife, trim the edges of the dough so that all four sides have straight edges
  • Slice the dough vertically into 6 equal-sized strips
  • Stack the strips onto one another, and then slice them again into 6 stacks, now squares.Grease a 9-inch bread pan
  • Layer the stacks of dough into the pan
  • Bake in the oven until the top is golden brown, about 20 minutes
  • Cover with foil and bake until the center is cooked through about 35 minutes
  • While the bread is baking, make the glaze
  • In a small bowl, whisk together the powdered sugar, eggnog and rum extract until very smooth
  • The glaze should be thick but still pourable
  • If it is too thin add more powdered sugar, 1 tablespoon at a time
  • If it is too thick, add more eggnog half teaspoon at a time.Remove the bread from the oven
  • While still warm, drizzle the glaze over the top
  • As it sits, the bread will absorb some of the icing’s moisture and flavor
  • Sprinkle with remaining ¼ cup chopped pecans.