Eggnog Bread with Eggnog Cream Cheese Icing



For the frosting:


For the bread:

  1. Preheat oven to 350 degrees F.
  2. Cream the butter and sugar.
  3. Add the rum and eggs and mix well.
  4. Sift the flour, baking powder, and baking soda together in a bowl. Then add the salt and nutmeg and mix well.
  5. Add the flour mixture a cup at a time into mixing bowl alternating with the eggnog until everything has been combined.
  6. Grease two 8 1/2 by 4 1/2 bread pans and then cover the sides and bottom with granulated sugar, (optional, but it’s REALLY delicious)
  7. Fill bread pans 3/4 full.
  8. Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from the oven and let cool in the pan for 15 minutes before removing to a wire rack to cool completely.

For the frosting:

  1. Using the whip attachment on your stand mixer, cream the cream cheese until light.
  2. Add the corn syrup, if using, salt and vanilla and whip to incorporate.
  3. With the mixer off, add about 1/4 of the 10x sugar. Mix in on low and then whip on high.
  4. Repeat with the remainder of the sugar in 2 or 3 more additions.
  5. Taste and adjust salt, if necessary.
  6. Whip in the eggnog a tablespoon at a time until the frosting is at proper spreading consistency.
  7. Spread or drizzle over the top of the cooled bread. Sprinkle with nutmeg, if desired.
  8. If you have any left over, store in a loosely sealed container on the counter.


Eggnog Cream Cheese Frosting recipe from Jenni Field’s Online Pastry Chef

Recipe Card powered by