The Eggnog Loaf That Will Be A Holiday Hit
It wouldn’t be the holidays if there wasn’t an overabundance of eggnog. To be honest, I’m not a huge fan of eggnog, or mixing any alcohol with milk products, sounds like you are asking for a disaster.
This recipe had quite a few iterations, I couldn’t seem to get the loaf part tasting anything like eggnog. It seemed to either taste like plain white cake or vanilla. I think it was about the fifth time I finally got it right!
I find this cake tastes better the following day once the glaze has had time to soak into the loaf. It seems to really bring out the eggnog flavour in both the loaf and the glaze.
If you like the taste of rum and eggnog I highly recommend trying this recipe!
Ingredients
For the loaf:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup eggnog
1/2 cup vegetable or canola oil
2 large eggs slightly beaten
1/2 teaspoon rum extract
For the eggnog glaze:
1/2 cup icing sugar
3 tablespoons eggnog
1/4 teaspoon rum extract
1/8 teaspoon ground nutmeg
Directions
Preheat the oven to 350° F. Spray an 8 ½ x 4 ½ loaf pan with cooking spray and set aside.
In a large bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, and nutmeg.
In a separate medium bowl, combine the eggnog, oil, eggs, and rum extract.
Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into the prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
Bake for 65-70 minutes, or until the toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on a wire rack.
While the bread is cooling, make the eggnog glaze. In a small bowl, whisk together icing sugar, eggnog, rum extract, and nutmeg. Drizzle the glaze on the cooled loaf cake. Cut into slices and serve.
Note-if the cake isn’t done and the top is browning too much, place a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.
Eggnog Loaf
Ingredients
For the loaf:
- 1 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup eggnog
- 1/2 cup vegetable or canola oil
- 2 large eggs slightly beaten
- 1/2 tsp rum extract
For the eggnog glaze:
- 1/2 cup icing sugar
- 3 tbsp eggnog
- 1/4 tsp rum extract
- 1/8 tsp ground nutmeg
Instructions
- Preheat the oven to 350° F. Spray an 8 ½x 4 ½ loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, and nutmeg.
- In a separate medium bowl, combine the eggnog, oil, eggs, and rum extract.
- Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into the prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
- Bake for 65-70 minutes, or until the toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on a wire rack.
- While the bread is cooling, make the eggnog glaze. In a small bowl, whisk together icing sugar, eggnog, rum extract, and nutmeg. Drizzle the glaze on the cooled loaf cake. Cut into slices and serve.
