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Author: Deborah Prep Time: 15 mins Cook Time: 60 mins Total Time: 2 hrs Yield: 16 servings Category: Dessert


  • 2 1/4 cups Gold Medal® all-purpose flour
  • 1 box (4 serving size) vanilla instant pudding pie and filling mix
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups eggnog
  • 1 teaspoon rum extract


  • 3/4 cup powdered sugar
  • 3 tablespoons eggnog
  • 1 teaspoon rum extract


  1. Preheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper, or spray generously with non-stick cooking spray.  Set aside.
  2. In a medium bowl, combine the flour, pudding mix, baking powder, salt, and nutmeg. Stir to combine.
  3. In the bowl of a stand mixer, beat the butter until smooth and light. Beat in the sugar, then the eggs, eggnog and rum extract. Beat just until combined. Pour the batter into the prepared loaf pan.
  4. Bake until a toothpick inserted in the center comes out clean, 40-60 minutes. If needed, cover the top with foil if the bread starts to get too brown. Coll for 10 minutes, then remove from the pan to a cooling rack to cool completely.
  5. Once cool, make the glaze. In a small bowl, beat together the powdered sugar, eggnog and rum extract. Pour over the top of the bread. 

Nutrition information provided as an estimate only. Various brands and products can change the counts.


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EGGNOG QUICK BREAD WITH EGGNOG GLAZE Rating: 4.5 Diposkan Oleh: First House