Rum Frosted Eggnog Bread

Packed with holiday flavors – eggnog, nutmeg, vanilla, and rum – this Rum Frosted Eggnog Bread is the perfect addition to your holiday breakfast table!

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)

• Preheat oven to 350 degrees F. 
• Spray the bottom of a 9x5 inch bread pan and set aside.
• In a large bowl, cream together the eggs, eggnog, rum extract, vanilla, sugar and butter with an electric mixer.
• 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.
• 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: 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: Kitchen Meets Girl