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1. Preheat oven to 350 degrees and grease a large loaf pan (I like to line mine with parchment paper to help remove it after it bakes).
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2. Cream sugar, pudding mix and butter together until smooth.
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3. Add eggs, rum extract and vanilla extract. (It helps if the eggs are at room temp, I always run mine under hot water to warm them up!)
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4. Add eggnog.
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5. In a separate bowl, sift flour, baking powder, salt and nutmeg together. Add to butter/eggnog mixture and mix until just combined.
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6. Stir in cranberries and fill loaf pan. Batter will be thick.
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7. Bake for 50-80 minutes or until an inserted knife comes out clean from the center of the bread.
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8. Let cool and then remove from pan.
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9. Optional Glaze: Whisk eggnog and powdered sugar together and pour over bread! You can use a tooth pick to poke the bread and pour the glaze over the hot bread to let it soak into the cake if you want a juicier bread!