Compare this to your muffin recipe, SG. I have a printout of three recipes, which are exactly the same except one calls for nuts and fruit. I'll put that at the end as an option.
3/4 to 1 cup granulated sugar
1 cup eggnog
1/2 cup butter, melted
1/4 tsp ground nutmeg
2 tsp rum extract
1 tsp vanilla
2-1/4 cups AP flour
2 tsp baking powder
Preheat oven to 350 degrees. Grease one loaf pan.
Beat eggs. Add sugar, eggnog, butter, rum, and vanilla. Blend well.
Add flour, baking powder and nutmeg. Stir just until moistened. Pour into
pan. Bake for 45-50 minutes or until toothpick comes out clean. Cool
10 minutes. Remove from pan. Cool bread completely before slicing.
Notes: I've never frozen it, but one recipe says it freezes beautifully.
1/2 cup chopped pecans
1/2 cup raisins
1/2 cup chopped red and green candied cherries
I think I get three mini tin foil pans from one recipe. My lemon bread recipe has a lemon syrup that you brush on after poking some toothpick holes in the top. I wonder if you could make a similar rum syrup for these? As I recall, the eggnog flavor is very delicate, so a rum syrup might be too strong.