Rum & Eggnog Loaf

The dust of the holidays is slowly settling, but if you're like me you probably still have some eggnog in your fridge and Christmas still in your living room. I like to extend the holidays as much as possible (it's so cozy!) and I don't like to see things go to waste, so when my friend Lindsay posted a picture the other day of a rum & eggnog loaf, I had to ask her for the recipe.

I actually don't care for eggnog. It's thick and sweet and I just don't really like the flavor. We happened to have some in the fridge because I made some eggnog macarons for a Christmas party I went to (recipe coming soon) so I was excited to try it in a new way that maybe wouldn't taste so eggnog-y.

Skimping on glaze it not something I do. I love that extra bit of sweetness on the top (ok, and on the sides). It actually could have used a thicker layer of glaze for my taste.

Quick dusting of freshly grated nutmeg tops it off.

The loaf turned out much darker than I expected, and I was worried that I overbaked it, but OMG it is GOOD.

The eggnog flavor is subtle, but the spiciness comes through. It tastes like a really good holiday spice cake.

Really moist and delicious and the best part is, it's super easy to make!

In other exciting (to me) news, I've been working on updating my blog and transitioning from Blogger to Wordpress. It's been a long process but I'm loving the look of the new site! Look for the transition to happen in the next week or so!

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RUM & EGGNOG LOAF
Yield: One 9" loaf pan

Ingredients:
  ½ cup  sugar
  ½ cup  brown sugar
  ½ cup  butter
         2   large eggs
   1 cup  eggnog
  2 tbsp  rum (or rum extract)
    1 tsp  vanilla
2¼ cup  flour
    2 tsp  baking powder
    1 tsp  baking soda
   ½ tsp  salt
   ¼ tsp  nutmeg
   ¼ tsp  cinnamon

Glaze*:
 2 cups  powdered sugar
   1 tsp  rum
  1 tbsp  eggnog
  1 tbsp  milk

1. Preheat oven to 350F and grease one 9" loaf pan.
2. Sift all dry ingredients into a bowl and whisk to combine.
3. Cream butter and sugars in stand mixer until fluffy.
4. Add one egg at a time, fully incorporating after each addition.
5. Add rum and vanilla.
6. Alternate adding dry ingredients and eggnog making sure to fully incorporate into the batter between additions. About ⅓ of each at a time. 
7. Pour into greased loaf pan.
8. Bake in center of oven until a toothpick comes out clean. Approx 40mins.
9. Cool in pan for 15mins, transfer to wire rack and cool completely before glazing.
10. For the glaze, combine all ingredients together until desired consistency.*

*I just throw everything into a 4 cup measuring cup and mix it with a fork. Don't bother to sift the powdered sugar. Also, I kind of just wing it, so treat the amounts listed loosely. I usually just add more sugar or liquids until I get to the desired consistency.