1-Getting ready: Start by preheating your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by lining it with parchment paper or spraying it with baking spray. This preparation time takes about 10 minutes, making it ideal for busy schedules.

2-Whisk dry ingredients: In a large bowl, whisk together the dry ingredients: 2 1/4 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt, 3/4 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. This step helps distribute the flavors evenly. In another bowl, whisk the 2 large eggs with 1 cup granulated sugar, then mix in 1/2 cup vegetable oil, 2 tablespoons melted unsalted butter, 1 cup eggnog, 1 1/2 teaspoons vanilla extract, and 1 tablespoon rum or 1-2 teaspoons rum extract.

3-Mix batter and bake: Gently stir the dry ingredients into the wet mixture until just combined, being careful not to overmix for a fluffy result. Pour the batter into your prepared pan and smooth the top. Bake for 50 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

4-Prepare glaze and serve: Once cooled, prepare the glaze by whisking 1 cup powdered sugar with 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg, then add 1/2 teaspoon rum or rum extract and 2 to 4 tablespoons eggnog until you reach your desired thickness. Drizzle it over the bread before serving for an extra touch of sweetness. Remember, full-fat eggnog makes for a moister bread, and using room temperature ingredients helps everything mix smoothly.