1-Getting started with this eggnog bread is as fun as it is simple, and following these steps ensures you end up with a loaf that’s golden and full of flavor. Begin by preheating your oven, which sets the stage for even baking and that irresistible aroma. This process takes about 1 hour and 10 minutes total, but the actual hands-on time is just 10 minutes, making it perfect for anyone from working professionals to new bakers.

2-First, preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by lining it with parchment paper or greasing it lightly. This step prevents sticking and makes cleanup a breeze, especially if you’re baking for a crowd.

3-In a bowl, whisk together the dry ingredients: 2 1/4 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt, 3/4 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. Mixing these evenly distributes the spices and helps the bread rise just right.

4-In a separate large bowl, whisk 2 large eggs, then add 1 cup granulated sugar, 1/2 cup vegetable oil, 2 tablespoons melted unsalted butter, 1 cup full-fat eggnog, 1 1/2 teaspoons vanilla extract, and 1 tablespoon rum or 1-2 teaspoons rum extract. Stir until everything combines smoothly, creating a creamy base that’s the heart of this recipe.

5-Gently fold the dry ingredients into the wet ones using a spatula or wooden spoon just until no flour streaks remain; overmixing can make the bread tough, so keep it light. Pour the batter into the prepared loaf pan and smooth the top for even baking.

6-Bake for 50 to 65 minutes until the top is golden and a toothpick inserted in the center comes out clean or with moist crumbs. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once ready, prepare the glaze by mixing 1 cup sifted powdered sugar with 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/2 teaspoon rum or rum extract, and 2 to 4 tablespoons eggnog until it’s just the right thickness, then drizzle it over the cooled bread.