If you love drinking eggnog during the Christmas holiday season; love the wonderful combination of the nutmeg and rum flavors, then you’ll love this scrumptious eggnog quick bread.
Serve it to your guests with coffee, tea or even a glass of eggnog.
This also makes a lovely gift for sharing with friends and family during the festive holiday season.
2 large eggs
1 cup granulated sugar
1 cup dairy eggnog
1/2 cup (1 stick/4 oz./113g) butter, melted
1/4 tsp. ground nutmeg
2 tsp. rum extract
1 tsp. vanilla extract
2 1/4 cups unbleached all-purpose flour
2 tsp. baking powder
Preheat oven to 350 degrees F/180 degrees C if making 1 (9-inch) loaf, or 325 degrees F/160 degrees C, if making 2 (6 x 3-inch) small loaves.
Grease bottom of 1 (9 x 5-inch) or 2 (6 x 3-inch) loaf pans, or line bottoms of pan (s) with parchment paper.
In a large mixing bowl, beat together eggs, sugar, eggnog, melted butter, rum and vanilla extracts; blend well.
Sift together flour, baking powder and nutmeg.
Add to the batter; stir until just moistened.
Pour into greased or parchment paper lined pan (s).
Bake 1 (9 x 5-inch) loaf at 350 degrees F /180 degrees C for 45 to 50 minutes, or bake 2 (6 x 3-inch) loaves at 325 degrees F/160 degrees C for 30 minutes, or until toothpick inserted into center of loaf (s) comes out clean.
Cool bread for 10 minutes in pan.
Remove from pan (s) and let cool completely before slicing.
Makes 1 (9 x 5-inch) loaf or 2 (6 x 3-inch) loaves.
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