Step-by-Step Instructions
First, you’ll want to prep your pan with that parchment paper and preheat your oven. In your large bowl, whisk together the eggnog, rum extract, sugar, vanilla, egg, and melted butter. I like to let the butter cool just slightly so it doesn’t cook the egg, but it should still be warm—this helps everything emulsify into a smooth, glorious liquid. The smell at this stage is already divine. In your other bowl, whisk the flour, baking powder, pudding mix, salt, and allspice. This ensures the leavening and spices are evenly distributed, so you don’t get a bitter bite of baking powder in one slice.
Here’s the key moment: gently fold the dry ingredients into the wet. I use my spatula and make slow, sweeping folds from the bottom up. Do not overmix! I learned this the hard way. The first time I made this, I stirred it into a smooth, thick batter, and my bread turned out dense and tough. You only want to mix until the last streaks of flour disappear. The batter will be thick and lumpy, and that is perfectly, wonderfully correct. Pour this beautiful, fragrant batter into your prepared pan and smooth the top.
Slide the pan into the center of your preheated oven and try to resist opening the door for at least the first 45 minutes. I set a timer and walk away. The bake time can vary, but for me, it usually takes 55-65 minutes. The true test is a skewer inserted into the very center—it should come out clean, maybe with a few moist crumbs, but no wet batter. When it’s done, the top will be a deep golden brown and your whole house will smell like a holiday dream. Let it cool in the pan for 15 minutes, then use the parchment paper to lift it out onto the rack to cool completely before glazing.
Pro Tips for Best Results
Let the bread cool completely before you even think about the glaze. I know it’s tempting to dive right in, but if you glaze it while it’s warm, the icing will just melt, soak in, and disappear. Patience rewards you with that beautiful, crackly white glaze on top. I also recommend using full-fat, creamy eggnog for the richest flavor and texture. The low-fat versions can work, but the result isn’t nearly as luxuriously tender. This is a holiday treat—go for the good stuff.
Another tip I swear by is to wrap the completely cooled loaf tightly in plastic wrap and let it sit overnight before slicing. I’ve tested this three different ways: eating it warm, eating it cooled, and eating it the next day. The flavor of the spices and eggnog mellows and deepens overnight, and the texture becomes even more perfect. It’s almost impossible to wait, but it makes a significant difference. Consider it a gift to your future self.
Finally, when making the glaze, start with just one tablespoon of eggnog. Whisk it with the powdered sugar, butter extract, and allspice, then add the second tablespoon only if needed. You want a thick, pourable consistency that will hold its shape on the bread, not a runny drizzle that slides right off. I like to drizzle it from the tip of a spoon or use a small zip-top bag with the corner snipped off for more control.
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