Eggnog Bread with Eggnog Icing

Eggnog Bread with Eggnog Icing

Eggnog Bread Batter:
2 cups bread flour gluten free
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon nutmeg
dash of cinnamon
1 cup granulated sugar

2 large eggs beaten (room temperature)
1 cup eggnog (room temperature)
1/3 cup avocado oil
1 tablespoon white vinegar

Eggnog Icing:
1 cup powdered sugar
1 tablespoon butter softened at room temperature
2 tablespoons eggnog
1/2 teaspoon vanilla extract pure
1/2 teaspoon rum extract pure
pinch of fine sea salt
dash of nutmeg for over the top of icing

Measure dry ingredients into one bowl, mix well. Place wet ingredients in a separate bowl, whisk till well blended.  Add wet ingredients to dry ingredients and mix with a spoon till just blended. Prepare a 9 x 5 inch baking pan coated with butter, then lined with parchment paper. Pour batter into prepared baking pan. Preheat oven to 350 F. Let batter sit in pan till oven comes to temperature. Place bread pan in oven and bake for 45 to 50 minutes till top of loaf is brown and toothpick inserted into center comes out clean. Let cool for 5 minutes in loaf pan on a rack and then remove bread from pan and let cool further on rack. When bread is completely cool make eggnog icing and drizzle over the top.