Preheat the oven to 350 degrees F and lightly oil a 8.5” loaf pan.

In a mixing bowl, whisk together the first 5 (wet) ingredients.

In a separate bowl, mix together the remaining 7 (dry) ingredients.

Pour the dry ingredients into the bowl with the wet and stir until combined.

Pour the batter into the oiled bread pan.

Bake 45 to 50 minutes, or until the bread tests clean (I baked for 45 minutes, turned the oven off, and left the bread in the hot oven for an additional 5 minutes).

Allow the bread to cool at least 30 minutes. Run a knife between the bread and the loaf pan, turn the loaf pan upside-down onto a cutting board to release the bread.

While the bread is baking, add all ingredients of the glaze to a medium-sized skillet and bring it to a full boil.

Allow the glaze to boil at a medium boil-rate (not too gentle, but not out of control), stirring consistently, until the glaze has thickened and has turned slightly brown/tan, about 30 minutes.

Remove the skillet from the heat and allow it to sit at room temperature until ready for use.

Pour the glaze over the cooled eggnog bread and serve thick slices. With booze.