Rum Frosted Eggnog Bread
  • 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
For the frosting:
  • 3 tablespoons butter, softened
  • 1½ cups powdered sugar
  • 2 teaspoons rum or rum flavored extract
  • 2 tablespoons Silk Holiday nog
  • sprinkles (optional)
  1. Preheat oven to 350 degrees F. Spray the bottom of a 9x5 inch bread pan and set aside.
  2. In a large bowl, cream together the eggs, eggnog, rum extract, vanilla, sugar and butter with an electric mixer.
  3. 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.
  4. 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.
To make the frosting:
  1. 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.
Recipe by Kitchen Meets Girl at