In a large bowl, stir together the flour, sugar, baking powder, salt, and nutmeg
In a medium bowl combine the egg, eggnog, and oil; add to the dry ingredients, stirring just until combined. Stir in the nuts and raisins (if using).
Pour into prepared pan and bake for 60 to 70 minutes minutes or until a cake tester inserted in the center comes out clean. Cover with foil after 50 minutes if bread browns too quickly.
Remove from oven and cool in pan for 10 minutes, then remove from pan and cool on a wire rack.
When bread is completely cool, wrap in plastic wrap and store overnight.
To make the glaze, sift the powdered sugar to remove any lumps (I like this sifter).
Stir the powdered sugar with enough eggnog to make drizzling consistency (adjust using additional eggnog or powdered sugar). Drizzle over bread. Serve and enjoy!
Homemade eggnog is easy and quick to make...you can use the blender method since you'll be baking the egg yolks. Just combine all the eggnog ingredients in a blender, pulse a few times, and you're ready to roll!For a spirited kick, if the eggnog you’re using is alcoholic, soak the raisins in the same spirit for ½ hour prior to using them...just strain and add to the batter.For a richer flavor and easier slicing, make the quick bread the day before serving.Like all quick breads, this recipe is versatile! You can make 4 mini loaves or a mini bundt cake using a 6-cup bundt pan. Double the recipe and you have enough batter for 12 muffins, 48 mini muffins (aka 2-bite muffins), or a full sized bundt cake with a 10- to 12-cup bundt pan. Win!