Eggnog Quick Bread
A delightful quick bread, dense and pound cake-like with a gentle flavor of eggnog and nutmeg.
Servings 12 slices
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 9x5 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.
Notes
I bake this at 325 degrees. Many recipes will call for 350. I have found that I need to bake at a lower temperature to ensure the inside of the bread is done and the outside not too dry.
This bread is a nice slightly dense pound cake-like bread. It freezes well.
Slices can be served with many different toppings. Chocolate fudge with whipped cream is a great pairing. Fresh fruits or spreads also a great taste.