'tis the season...

for eggnog. Eggnog bread to be exact.

Last week I stopped into a little cafe near the U called Bordertown. They have amazing breads. I first discovered this about a month ago when I tried their vegan blueberry almond bread. wow. Since then I have had their pumpkin bread (the best pumpkin bread I have ever had. With a crumble crust. I love crumble.) and then last week.. eggnog bread. Both so so SO amazing. wow.

So, me being me, and both wanting to save money and bake something new, I went on a search for eggnog bread recipes to make my own. I found this recipe and gave it a try. So GOOD. Chris gave it a 4.5 out of 5. And he's a tough critic.
The first time around I didn't make the glaze, but since Bordertown's Eggnog bread had a glaze I decided to make it this time and I am so happy I did! If you like eggnog, or just the flavor of it, I highly recommend making this. Right now.


I apologize for the quality of this photo. It was taken on my phone, late last night, in a poorly lit kitchen. 


Glazed Eggnog Bread

For the Bread:

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 large eggs
1 cup granulated white sugar
1 cup eggnog (low fat is fine)
1/2 cup salted butter, melted
1 teaspoon vanilla (or eggnog extract, if you have it)
1/2 teaspoon rum extract, optional

EGGNOG ICING
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
Dash freshly grated nutmeg
2 to 3 teaspoons eggnog

Directions:

1. Preheat the oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9-by-5-by-3-inch loaf pan.

2. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. Make a well in the center of the flour mixture and set aside.

3. In a medium bowl, combine the eggs, sugar, eggnog, melted butter, vanilla, and rum extract (if using). Add egg mixture to the flour mixture and stir just until moistened (batter will be lumpy).

4. Spoon batter into the prepared pan. Bake for about 45 to 50 minutes. Check for done-ness by inserting a toothpick into the center of the loaf -- it should come out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on a rack.

5. Prepare icing: Combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency. Drizzle cooled loaf with icing. Grate a little bit of fresh nutmeg over the icing, then let icing set completely before wrapping loaf.

Recipe courtesy of recipegirl.com