Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
In a large bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, and nutmeg.
In a separate medium bowl, combine the eggnog, oil, eggs, vanilla extract, and rum extract.
Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
Bake for 65-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
While the bread is cooling, make the eggnog glaze. In a small bowl, whisk together powdered sugar, eggnog, vanilla extract, rum extract, and nutmeg. Drizzle the glaze of the cooled loaf cake. Cut into slices and serve.
Note-if the cake isn't done and the top is browning too much, drape a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.