Eggnog Banana Bread with Eggnog Glaze

So it seems I've started a bit of a tradition to bake some kind of dessert with eggnog every December. I've made a couple varieties of eggnog muffins back here and here, which are amazing, but this year I went for a whole loaf of bread with probably the best eggnog glaze you'll ever have.

I tried one eggnog quick bread recipe before this one and it failed. I may have had too big of a pan, didn't let it cool or cook long enough and it was a tad bit dry/burnt on the bottom. Still delicious enough to devour, but not quite perfect. I did however love the recipe for the eggnog glaze so I decided to try a new bread recipe.

Since the previous bread was a little dry, I figured bananas would moisten it right up so I searched for an eggnog banana bread recipe. Lo and behold someone had already come up with one minus the glaze. So I added the glaze from before and made a pretty spectacular bread.

It is delicious and perfectly spiced for the holidays. I am a huge fan of eggnog, my husband is not, but he still loved this bread. It would be so fun to give to someone, too.

It is perfectly moist, flavorful and has just the right amount of sweet. It's a winner all around!

Eggnog Banana Bread with Eggnog Glaze

Adapted from Taste of Home and Inside BruCrew Life

1/2 cup butter, softened

1-1/2 cups sugar

2 large eggs

1 cup mashed ripe bananas (about 2 medium)

1/4 cup eggnog

1 tsp. vanilla extract

1-3/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. ground nutmeg, divided

1/4 tsp. salt

1/8 tsp. baking soda

For the Glaze

1 cup powdered sugar

2-3 Tbsp. eggnog

Pinch of nutmeg, if desired

1. Preheat oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas, eggnog and vanilla.

2. In another bowl, whisk flour, baking powder, 1/4 teaspoon nutmeg, salt and baking soda; gradually beat into banana mixture.

3. Transfer to a greased 9x5-in. loaf pan; sprinkle with remaining nutmeg. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

4. Stir together the powdered sugar and 2 tablespoons eggnog until a thick frosting comes together. Spread it over the top of the cooled bread. Sprinkle with nutmeg if desired. Let set. Store in a loosely sealed container on the counter.