You can bake it in one 9-by-5 inch loaf pan, or in two smaller loaf pans (approximately 7- to 7 1/2-by-3- to 4-inches). Smaller loaves will bake quicker than larger ones, so begin checking them for doneness after about 25 minutes.

Once the icing is set, it will stay put on the bread, so don't worry about wrapping it up as a gift or for transport.

Prep Time: 15 minutes
Cook Time: 25 to 50 minutes, depending on pan size
Yield: 1 or 2 loaves, about 12 servings

2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg
2 eggs
1 cup sugar
1 cup eggnog
1/2 cup butter, melted
1 tsp vanilla
1/2 tsp rum extract, optional
1 cup slivered or sliced almonds, toasted
Eggnog Icing (recipe below)

Preheat the oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of a 9-by-5-by-3-inch loaf pan, or two 7-by-4-by-2-inch loaf pans (sizes of smaller pans vary; use whatever pans you have that approximate these dimensions).

In a large bowl, combine the flour, baking powder, salt, and nutmeg. Make a well in the center of the flour mixture and set aside.

In a medium bowl, combine the eggs, sugar, eggnog, melted butter, vanilla, and rum extract (if using). Add egg mixture to the flour mixture and stir just until moistened (batter will be lumpy). Fold in the toasted almonds.

Spoon the batter into the prepared pan(s). Bake a 9-by-5-inch loaf for about 45 to 50 minutes; bake 7-by-4-inch pans about 25 to 30 minutes. Check for doneness by inserting a toothpick into the center of the loaf -- it should come out clean. Cool in the pan(s) on a wire rack for 10 minutes. Remove from pan(s) and cool completely on a rack. Drizzle with icing, then let icing set completely before wrapping loaves.

Eggnog Icing
1/2 cup powdered sugar
1/4 tsp vanilla extract
Dash freshly grated nutmeg
2 to 3 tsp eggnog

Combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency.