FROSTED EGGNOG BREAD

FROSTED EGGNOG BREAD 1/2 cup butter, softened 1/2 cup sugar... 1/2 cup brown sugar 1 teaspoon rum extract 1 egg 2 cups flour 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon nutmeg 1 cup eggnog For the glaze 1 cup powdered sugar 2 Tablespoons eggnog pinch of nutmeg Beat the butter and sugars until combined. Add the extract and egg and beat again until creamy. Stir together the flour, baking powder, baking soda, salt, and nutmeg. Slowly add the flour mixture alternately with the eggnog into the butter mixture until everything has been combined. Pour into a greased 8 1/2 by 4 1/2 bread pan. Bake at 350 degrees for 58-60 minutes. Remove from the oven and let cool in the pan for 15 minutes before removing to a wire rack to cool completely. Stir together the powdered sugar and remaining eggnog until a thick frosting comes together. Spread it over the top of the cooled bread. Sprinkle with nutmeg. Let set. Store in a loosely sealed container on the counter.