Preheat your oven to 350°F (175°C). Grease a standard loaf pan lightly with butter or cooking spray.

In a large mixing bowl, whisk together the flour, baking powder, grated nutmeg, and a pinch of salt until well combined.

Melt the butter and combine it with the granulated sugar. Mix until smooth and creamy.

Incorporate the eggs one by one into the butter-sugar mixture, stirring well after each addition. Then, blend in the eggnog and rum extract.

Gradually fold the dry mixture into the wet ingredients until just incorporated; avoid overmixing.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55-60 minutes until the top is golden brown and a toothpick inserted comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.