This bread is not too sweet, so it works well as a breakfast treat or with a cup of coffee.
EGGNOG QUICK BREAD
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (a little more if you like)
2 eggs
1 cup sugar
1 cup eggnog
1/2 cup butter, melted
2 teaspoons rum flavored extract
1 teaspoon vanilla extract
Grease bottom only of a 9 x 5 inch loaf pan. Set aside. Stir together flour, baking powder, salt and nutmeg. Set aside. Beat eggs in a large bowl. Stir in sugar, eggnog, butter, rum extract and vanilla. Mix dry ingredients into wet mixture. Pour batter into prepared pan. Sprinkle some extra nutmeg on top.
Bake at 350 degrees for 50 to 60 minutes, or until a tester inserted in the center comes out clean. Cool 10 minutes and then remove bread from pan. Cool completely. Wrap tightly and store in the refrigerator. Serve slices toasted. (3/4 inch slices hold up well in a regular toaster.)
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (a little more if you like)
2 eggs
1 cup sugar
1 cup eggnog
1/2 cup butter, melted
2 teaspoons rum flavored extract
1 teaspoon vanilla extract
Grease bottom only of a 9 x 5 inch loaf pan. Set aside. Stir together flour, baking powder, salt and nutmeg. Set aside. Beat eggs in a large bowl. Stir in sugar, eggnog, butter, rum extract and vanilla. Mix dry ingredients into wet mixture. Pour batter into prepared pan. Sprinkle some extra nutmeg on top.
Bake at 350 degrees for 50 to 60 minutes, or until a tester inserted in the center comes out clean. Cool 10 minutes and then remove bread from pan. Cool completely. Wrap tightly and store in the refrigerator. Serve slices toasted. (3/4 inch slices hold up well in a regular toaster.)
Let's recap my other eggnog recipes - the link will take you there...
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