Instructions

1. Preheat oven to 350 degrees.
2. Spray TWO 9x5-inch loaf pans with non stick cooking spray.
3. Stir together the flour, baking powder, salt and nutmeg; set aside.
4. In a separate bowl beat eggs; stir in the eggnog, butter, sugars, vanilla and vanilla seeds.
5. Stir until moistened.
6. Spoon batter into prepared pans; spread evenly.
7. Bake 50 minutes or until a toothpick inserted near the center comes out clean.
8. Cool in pan on a wire rack for 10 minutes.
9. Remove pan and cool completely on wire rack.
10. Spoon half of the icing over one bread and the remaining icing over the other bread.
11. With the back of a spoon or spatula push the icing over the edges of the bread.
12. Sprinkle with nutmeg.
13. Serve immediately or store in the refrigerator until ready to serve.

For the Cream Cheese Eggnog Icing:

1. In a small mixing bowl beat cream cheese until fluffy; add confectioners' sugar a half a cup at a time.
2. Beat until creamy.
3. Add eggnog 1 tablespoon at a time.