Eggnog Bread

1 (16-oz.) package pound cake mix
1 1/4 cups eggnog
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon rum extract

Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.
Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour)

Eggnog Glaze:
1 1/2- cup powdered sugar
1 teaspoon rum extract
eggnog (enough to make a glaze to drizzle over bread)

Drizzle with eggnog glaze, sprinkle with Christmas sprinkles and let cake sit until glaze dries.

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