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Ingredients
| eggs: 2 (beaten) |
| eggnog: 1 cup |
| sour cream: 1/3 cup |
| rum extract: 2 tsp |
| granulated sugar: 1 cup |
| pure vanilla extract: 1 tsp |
| salted butter: 1/2 cup (softened) |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
Eggnog Quick Bread
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
2 serving(s)
Tags
- Preheat oven to 350 degrees.
- Grease bottom only of a 9 by 5 inch loaf pan or three 3 by 5 inch loaf pans.
- Blend together the eggs.
- eggnog, sourcream, rum extract, sugar, vanilla and butter.
- Sift together the flour, baking powder, salt and nutmeg.
- Add to eggnog mixture and stir just enough to moisten, pour into prepared pan.
- Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean.
- Breads baked in the smaller pans require 35 to 40 minutes.
- Cool for 10 minutes and then remove from pan or pans.
- Cool completely, wrap tightly and store in refridgerator.