Ninth Day of Christmas Gift

You didn’t really think I would do the “12 Kitchen Gifts of Christmas” without adding at least one sweet baked treat, did you?

I didn’t think you would think that! Today is the day … Rum Glazed Eggnog Bread… it’s a keeper!

If you want to get a jump on your Christmas baking, these loaves freeze beautifully. Just don’t make or add the glaze until you’ve taken them out of the freezer and allowed them to thaw overnight in your refrigerator.

Although the amount of rum is minimal if you want or need to avoid alcohol, substitute orange juice in its place.

I found the adorable German paper baking pans at Home Goods and I also saw them at T. J. Max. Undoubtedly, they are at Marshall’s as well. They are half the size of standard mini loaf pans, so I am calling these  *ultra-mini loaves. It’s all good – this way, there are twice as many loaves for giving.

On the ninth day of Christmas
My true love gave to me:

Rum Glazed Eggnog Bread
Fennel Cured Salmon
Spicy Guinness Mustard
Two Jars of Mustard
Pumpkin Pie Spice
Homemade Kahlua Liqueur
Lemon-Sugar Hand Scrub
Cranberry Citrus Vodka
and a bottle of Tomato Dust

Rum Glazed Eggnog Bread

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1  1/2 cups of regular eggnog (do not use low-fat)
2 teaspoons spiced rum, such as Captain Morgan (or plain dark rum)
1 teaspoon vanilla extract
2  1/4 cups flour
3.4-ounce package of instant French vanilla pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg

Rum Glaze
1 cup powdered sugar
1 tablespoon plus 1 teaspoon eggnog
1 tablespoon plus 1 teaspoon spiced rum
1/8 teaspoon freshly ground nutmeg

Preheat the oven to 350 degrees. Spray five mini (or 10 ultra-mini) loaf pans with nonstick spray and set aside.

In a standing mixer, mix together the butter and sugar until creamy. Add the eggs, one at a time.

Then blend in the eggnog, rum, and vanilla.

In a separate medium bowl, whisk together the flour, pudding mix, baking powder, salt, and nutmeg.

Add the dry mixture to the wet and blend until just incorporated, do not over-mix.

Divide batter between the prepared pans. Bake in preheated oven for 30 to 35 minutes or until a toothpick comes out clean. Place pans on racks to cool completely.

Rum Glaze: In a medium bowl, whisk together the powdered sugar, eggnog, rum, and nutmeg until smooth.

Pour over cooled eggnog bread.  Allow to sit at room temperature for at least 30 minutes for the glaze to setup and harden before packaging.

In keeping with the theme of my, German-made paper loaf pans, I used European sheet music and bakers twine to wrap my loaves for gift giving.

I think they are adorable. I’m betting you want one too!

Makes 5 mini loaves or 10 ultra-mini loaves  

* Amounts based on a standard mini loaf pan holding 1 1/2 cups water (filled to the very top) and an ultra-mini holding 3/4 cup water.