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.
