Eggnog Bread with Nutmeg-Bourbon Icing

Cake
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 egg
1 cup eggnog
1/2 cup butter, melted
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees F.

In large bowl, mix together dry ingredients (flour, sugar, baking powder, nutmeg and salt).

In a medium bowl, mix together remaining ingredients. Add egg mixture to flour mixture and stir until moist, but slightly lumpy (do not over-mix).

Butter and flour a loaf pan, pour batter in and bake 45 - 50 minutes, or until deep brown on top and cooked through. When slightly cooled, remove from pan and cool completely on wire rack.

Icing
8 ounces cream cheese, softened
1/2 stick butter, softened
3/4 cup confectioners' sugar
2 teaspoons bourbon
1/2 teaspoon nutmeg

In a food processor, cream together cream cheese and butter. Add confectioners' sugar and mix well. Blend in bourbon and nutmeg. Check for sweetness and add more confectioners' sugar if you like. Frost cooled bread.

NOTE: Unfrosted bread be prepared ahead of time and frozen. This bread tastes best when chilled in the refrigerator.