For the bread:

1. Mix yeast with warm water and wait until bubbles, about 5-10 minutes.
2.  In a small saucepan heat butter and eggnog over medium-low heat until butter is melted. Add vanilla and set aside to let cool.
3. In a large bowl or stand mixer, add 2 1/2 cups flour, sugar and salt, and mix to combine.
4. Add yeast and gradually mix in eggnog mixture. Add remaining 3/4 cup flour and continue mixing until dough is smooth and sticky, about 2-3 minutes.
5. Transfer dough to a large greased bowl and let proof (rise) for 1 hour in a warm space.
6. Preheat the oven to 350 degrees F.
7. Turn out dough onto well-floured surface and knead until covered with flour. Use a rolling pin to roll out dough to roughly 12 x 20 inches.
8. Use a pastry brush to spread melted butter all over dough. Mix together sugar, cinnamon and nutmeg in a small bowl and sprinkle evenly over dough.
9. Slice the dough evenly into six vertical strips. Stack the strips one on top of the other. Slice the stack into six equal squares.
10. Layer the dough squares (like a flip book) in a greased 9x5x3 loaf pan. In a warm place, allow dough to rise in pan for about 30-45 minutes.
11. Bake at 350 degrees F until top is golden-brown, about 30-45 minutes.
12. Let bread rest in pan for 20-30 minutes before removing to serve.
13. Top with eggnog glaze before serving.

For the eggnog glaze:

1. In a small mixing bowl, whisk or beat together the powdered sugar and eggnog until glaze-like consistency is formed.