1cupprepared eggnog(I used Trader Joe's light eggnog)
1tablespoonrumbrandy, or bourbon (or substitute an additional tablespoon eggnog)
For the Glaze:
1/2cuppowdered sugar(4 ounces)
1 1/2tablespoonsrum,brandy, or bourbon (whichever you used in the loaf) or eggnog
Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease a 8x4-inch loaf pan, then line it with parchment paper so that some of the paper hangs out the sides like handles. Lightly grease the pan once more, then set aside.
In a large mixing bowl, beat together together the butter and sugar until smooth. Add the eggs one at a time, beating for 1 minute and scraping down the bowl after each addition. Beat in the vanilla extract.
In a separate bowl, stir together the all-purpose flour, white whole wheat flour, baking powder, nutmeg, and salt. With the mixer running on low speed, add one-third of the flour mixture, then half of the eggnog and all of the rum, the next one-third of the flour mixture, the remaining half of the eggnog, then the final one-third of the flour. Fully incorporate the ingredients between additions before adding the next. Scrape the batter into the prepared loaf pan.
Bake the eggnog bread until pale golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then remove from the pan by lifting with the parchment handles. Place on a cooling rack.
When the loaf is mostly cooled but still warm to the touch, whisk together the glaze ingredients (powdered sugar and rum/brandy/bourbon or eggnog) in a small bowl. Drizzle the glaze over the loaf, then allow the loaf to stand until the glaze is set and dry. Slice and serve.
Leftover eggnog bread can be stored in an airtight container at room temperature for up to 3 days.
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