Eggnog and the holidays go hand in hand. Eggnog Quick Bread is one of my holiday favorites. It is a blend of eggnog and nutmeg flavors in a slightly dense pound cake-like quick bread. Served plain or with a topping, this bread can be served immediately or frozen for gifting. I have gifted this for years, wrapped in a nice vintage tea towel, ready for slicing and a cup of tea.
Here’s how you put it together. Preheat your oven to 325 degrees. Some recipes will suggest 350 degrees – I have found that too high to ensure that the inside is well done without drying out the bread.
You will need Dairy Eggnog – not the canned version (if you can even find that anymore). Any brand seems to work, so depending on your preference.
Grease one 9×5 loaf pan. I love the metal non-stick. I spray liberally and then put a lining of parchment paper in the bottom.
In a mixing bowl, put 1 cup of sugar, 2 eggs, vanilla, rum extract, 1 cup of eggnog, and 1/2 cup of melted butter (or margarine but I prefer unsalted butter). Mix together.
In another bowl, sift 2 1/4 cup all purpose flour, 2 tsp baking powder, 1/2 tsp of salt, and 1/4 tsp nutmeg. Admittedly, I will go heavy on the nutmeg and have a preference to use freshly grated, mostly because I like the smell
Pour the liquid into the dry ingredients. Mix and fold by hand until everything is blended. Do not over mix. The batter will be thick.
Flour and liquid being blended together for quick bread 
Batter ready for oven
Pour into prepared pan and bake for 75 minutes or until a tester comes out clean. Loaf should be golden brown.
I like to bake several loaves at a time. I am comfortable doubling the batch, repeating the process if I need more than two loaves. Then my favorite kitchen tool is my multiple setting timer. Absolutely love this timer – use it all the time for many things – baking, cooking, steeping tea! If you don’t have one – you need to get one. A must for a busy baker.
Once the loaves are done, remove from the oven, cool in the pan for 15 minutes. Remove from pan and allow to finish cooling on your cooling rack.
Then slice yourself a piece and enjoy some of the leftover eggnog with a nice slice of bread. A little whipped cream on the side is always a nice special touch.
Eggnog Quick Bread
Ingredients
- 2 eggs
- 1 cup sugar
- 1 cup dairy eggnog Not canned
- ½ cup margarine or butter melted
- 2 tsp rum extract
- 1 tsp vanilla
- 2¼ cup flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg
Instructions
- Heat oven to 325°. Grease bottom of 9×5 loaf pan. Line bottom with parchment paper.
- Beat eggs in large bowl. Add sugar, eggnog, butter, rum extract and vanilla – blend well.
- Lightly spoon flour into measuring cup, level off. Add flour, baking powder, salt and nutmeg to liquid, stirring constantly until ingredients are moistened.
- Pour into greased pan.
- Bake for 45 minutes or until center comes out clean. Do not overbake – will easily dry out.
- Allow to cool in pan for 20 minutes. Remove from pan and finish cooling on rack.