Rum Frosted Eggnog Bread
Packed with holiday flavors – eggnog, nutmeg, vanilla, and rum – this Rum Frosted Eggnog Bread is the perfect addition to your holiday breakfast table!
You guys. The very best thing ever has just happened to me: Silk came out with a Holiday Nog. This seasonal classic offers all the creamy, rich flavor of eggnog without the eggs, dairy, saturated fat or cholesterol. Score! Plus, it’s only 80 calories per 1/2 cup. Do you even know how much of this I plan to drink this season? And how can I convince Silk to produce this stuff year-round??
Now, if you’re not as huge of an eggnog fan as I am, this may not seem quite as exciting to you as it does to me. But, if you’ve been around my site before, you know that I love, love, love eggnog…but not all of the calories that come along with it. That’s why a few years ago I made this Lightened Up White Chocolate Pumpkin Nog (with Silk Vanilla Almond Milk), which quickly became my favorite holiday drink of the season.
But this year, Christmas came early to my house when I discovered that I don’t have to do any doctoring of ingredients to make a version of eggnog that I don’t feel super guilty drinking! And I know: everything in moderation, right? I just don’t have any willpower when it comes to eggnog…I can go through an entire carton on my own in a week. Doing that for the entire month of December (and quite honestly, most of November also) isn’t so good for the skinny jeans.
And in addition to guzzling the eggnog like nobody’s business, I’ve been baking with it as well. No joke, as I’m sitting here typing this post I’ve just polished off my second slice of this Rum Frosting Eggnog Bread today, and I’m considering going back for a third. It’s that good.
It’s full of holiday flavors – eggnog, lots of nutmeg, and well…a bit of rum. If you’re not into that kind of thing, just substitute rum extract. It will still be super yummy. I added in a box of vanilla pudding mix (just the dry mix), which made this bread super moist and just about perfect.
To be honest, it would be just as great even without the frosting, but it is the holiday season after all – which equates to decadence in my kitchen. This frosting recipe makes a lot – maybe enough for two loaves – but I slathered the entire amount on just this one loaf and thought it was pretty much awesome.
Again, you can sub the rum in the frosting for either rum flavored extract or vanilla extract – but to me, a little rum is just the perfect pairing with eggnog!
- 2 eggs, beaten
- 1½ cup Silk Holiday Nog
- 2 teaspoons rum or rum flavored extract
- 1 teaspoon vanilla
- 1 cup white sugar
- ¼ cup vegetable oil
- ¼ cup butter, softened
- 2 cups all-purpose flour
- 1 (1.5-ounce) package instant vanilla pudding
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 3 tablespoons butter, softened
- 1½ cups powdered sugar
- 2 teaspoons rum or rum flavored extract
- 2 tablespoons Silk Holiday nog
- sprinkles (optional)
- Preheat oven to 350 degrees F. Spray the bottom of a 9x5 inch bread pan and set aside.
- In a large bowl, cream together the eggs, eggnog, rum extract, vanilla, sugar and butter with an electric mixer.
- In a medium bowl, sift together flour, pudding mix, baking powder, salt and nutmeg. Add to the eggnog mixture and stir just enough to combine. Pour the batter into your prepared bread pan.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan, then remove to wire rack to cool completely.
- Cream together the butter, powdered sugar, rum and eggnog until smooth and your desired consistency is reached. If the frosting is too thick, add eggnog a tablespoon at a time, to thin. Top with sprinkles if desired.
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This conversation is sponsored by Silk. The opinions and text are all mine.
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