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Eggnog Loaf

Eggnog Loaf

Eggnog is a Christmas drink that can also be an ingredient. This Eggnog Loaf is soft, velvety, loaded with creamy and warm spices, and topped with a creamy and delicious eggnog glaze.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 10 Servings
Calories 461 kcal

Ingredients
 

For The Loaf

  • 2 cups All-purpose flour, Spooned and leveled
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • 1 cup Eggnog, Room temperature
  • 1 cup Granulated sugar
  • ¾ cup Oil
  • 2 tablespoon Rum
  • 1 tablespoon Vanilla extract
  • 1 Egg, Room temperature
  • ½ cup Pecans, Toasted

For The Glaze

  • 4 ounce Cream cheese, Room temperature
  • 2 tablespoon Butter, Room temperature
  • 1 tablespoon Rum
  • ½ teaspoon Vanilla extract
  • 2 cups Powdered sugar, Sifted
  • 1-2 tablespoon Pecans, Toasted and Chopped

Instructions
 

How To Make The Loaf

  • Preheat the oven to 350°F, grease a 9X5 loaf pan with butter, and flour dust. Set it aside.
  • Sift all the dry ingredients, and set aside.
    2 cups All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Salt, ½ teaspoon Cinnamon, ¼ teaspoon Nutmeg, ½ teaspoon Baking soda
  • In a separate bowl whisk the eggnog, sugar, oil, rum, and vanilla extract. Mix well.
    1 cup Eggnog, 1 cup Granulated sugar, ¾ cup Oil, 2 tablespoon Rum, 1 tablespoon Vanilla extract
  • Add the egg and whisk vigorously.
    1 Egg
  • Add the dry ingredients in two batches and mix gently. If the mixture looks lumpy, use a hand mixer to mix the batter for 10-15 seconds until it is all smooth.
  • Fold in the pecans, and pour the batter into the greased pan. Bake for 45-50 minutes. The loaf is ready when the top is golden and cracked, and a toothpick comes out clean.
    ½ cup Pecans

How To Make The Glaze

  • Beat the butter with the paddle attachment until light and fluffy.
    2 tablespoon Butter
  • Add room-temperature cream cheese and beat well with the butter. The mixture should be smooth and creamy.
    4 ounce Cream cheese
  • Add the powdered sugar ¼ cup at a time and beat in between.
    2 cups Powdered sugar
  • Add vanilla extract and rum and mix well.
    1 tablespoon Rum, ½ teaspoon Vanilla extract
  • Let the cake cool down fully, then frost. Finish off with the chopped pecans.
    1-2 tablespoon Pecans

Nutrition

Calories: 461kcalCarbohydrates: 68gProtein: 6gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 49mgSodium: 288mgPotassium: 118mgFiber: 1gSugar: 23gVitamin A: 302IUVitamin C: 0.5mgCalcium: 80mgIron: 2mg
Keyword Eggnog, Eggnog Cake, Eggnog Loaf, FLUFFY LOAF, MOIST LOAF, MOIST LOAF CAKE
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