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BREAKFAST

Eggnog Quick Bread

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2 eggs, beaten

1 cup eggnog

2 teaspoons rum flavored extract

1 cup white sugar

1 teaspoon vanilla extract

½ cup butter, softened

2¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon ground nutmeg

Heat oven to 350 degrees. Grease bottom only of a 9-x5-inch loaf pan, or three 3-x5-inch loaf pans. Blend together eggs, eggnog, rum extract, sugar, vanilla and butter. Sift together flour, baking powder, salt and nutmeg. Add to eggnog mixture; stir just enough to moisten; pour into prepared pan(s). Bake large loaf 40 to 60 minutes, or until a tester inserted in center comes out clean; small loaves 30 to 35 minutes – test with toothpick. Cool 10 minutes; remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator. To serve: warm up bread; sprinkle with confectioners’ sugar. (bev; allrecipes.com) I made both sizes, and found that the small loaves needed a bit more time, but test them with a toothpick at the recommended time. The small ones came out of the pans easily, but the large ones were difficult to remove and part of the bottom remained on the pan bottom, tearing a chunk out of the loaf. But they were very good anyway. If they tear apart, you could cube them and use as the base for a trifle.

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