Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray. Set aside.

In the bowl of a stand mixer with the paddle attachment add eggs, eggnog, rum extract, sugar, vanilla extract, and butter. Turn the mixer on medium and mix together for about 2 minutes.

In a separate mixing bowl add sifted flour, pudding mix, baking powder, salt, and allspice. Whisk together.

Turn the mixer to low speed and slowly add the dry mixture to the wet mixture. Combine until no flour streaks remain.

Pour into a greased loaf pan with a parchment paper sling and bake for 55-65 minutes, or until a toothpick inserted in the middle comes out clean. You want your parchment paper sling to be about 8 ½ inches wide to cover the bottom of the pan along with the two 9 inch sides. It doesn’t need to cover both ends of the loaf pan. Just the bottom and sides. Leave excess parchment hanging above and over the sides of the pan about 4 inches above the height of the pan. Pour batter over it and then when it is done baking, you grab each tab of parchment on either side of the loaf pan and pull up like a sling for the bread and nothing sticks on the bottom.

While the bread is baking add the glaze ingredients to a separate mixing bowl. Use a whisk to combine. Be sure and remove all clumps.

Once the bread is done cooking remove it from the oven and allow to cool for 20 minutes in the bread pan. After 20 minutes gently remove the bread from the pan and place on a serving platter. Pour the glaze over the top of the bread and serve!