Eggnog Bread

 Ingredients

Bread:

·         ½  cup Butter, at room temperature

·         1 cup Sugar

·         2 Eggs

·         1 1/2 cups Eggnog

·         ¼  tsp Nutmeg

·         1 ½ tsp vanilla

·         2 ¼  cups All-purpose Flour

·         1 box (4 serving size) Vanilla or Cheesecake instant pudding pie and filling mix

·         2 tsp Baking Powder

·         ½  t tsp Salt

·         1 ½ tsp vanilla

Glaze:

·         1 cup powdered Sugar

·         2 tablespoons Eggnog

·         ¼ tsp Nutmeg

·         ¼ tsp Butter extract

  

Instructions

Preheat the oven to 350ºF. Spray 5 Mini Loaf Pans or 9×5-inch loaf pan with non-stick spray or brush in Cake Release (See Bottom) Set aside.

Measure out Eggnog and add in Nutmeg and let it sit for 5 minutes. 

In a medium bowl, combine the flour, pudding mix, baking powder, and salt. Stir to combine.

In the bowl of a stand mixer, beat the butter and sugar until smooth and light. Beat in the eggs. Once that is combined, beat in the eggnog and vanilla extract. Add the flour mixture. 

Beat just until combined. The batter will be thick. Pour the batter into the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean, 30-40 for Mini Loafs or 60-70 minutes of large loaf. If needed, cover the top with foil if the bread starts to get too brown. Cool for 10 minutes, then remove from the pan to a cooling rack to cool completely.

While warm make the glaze. In a small bowl, beat together the powdered sugar, eggnog and butter extract. Pour over the top of the bread

 

Cake Release

• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1/2 cup shortening

INSTRUCTIONS

Place all ingredients into a bowl and whisk until smooth.

Store in an airtight container for up to 3 months at room temperature or 6 months in the fridge.