Start your eggnog bread recipe by preheating your oven to 350° F. Then grease or spray a loaf pan with a nonstick cooking spray and set it aside.
In a small mixing bowl, whisk together your flour, baking powder, baking soda, salt and nutmeg. And set it aside also.
In a large mixing bowl, add the white sugar and the butter. Beat for about 2 minutes until light and fluffy.
Beat in the eggs one at a time until well combined. Then add half of the flour mixture, beat to incorporate fully.
Add the eggnog and rum or rum extract and beat fully then add the remaining flour mixture. Then beat the mixture until just combined and no dry patches remain.
Pour or scoop about half of the batter into your prepared loaf pan.
In the last small bowl combine the cinnamon swirl ingredients very well
Sprinkle the cinnamon swirl mixture over the batter and use a spoon or knife to press down about 1″ to 2″ into the batter.
And top with the remaining batter and spread evenly. Place the eggnog bread in your preheated oven and bake for 45-55 minutes. But if the top is starting to brown too quickly, cover loosely with aluminum foil
Remove from oven when a toothpick inserted in center comes out clean. Turn upside down on a wire rack and remove the pan. Flip the bread over and allow it to cool completely before adding the rum glaze for cake.