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Ingredients
| eggs: 2 |
| eggnog: 1 cup |
| rum extract: 2 tsp |
| all-purpose flour (unsifted): 2 1/4 cups |
| salt: 1/2 tsp |
| granulated sugar: 1 cup |
| salted butter: 1/2 cup (melted) |
| vanilla extract: 1 tsp |
| baking powder: 2 tsp |
| ground nutmeg: 1/4 tsp |
Holiday Rum Eggnog Bread
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
2 serving(s)
Tags
- Preheat oven to 350°.
- Grease only the bottom of a 9x5 loaf pan (or three 5 3/4 x 3 1/4 inch loaf pans). In a large bow beat the eggs.
- Blend in sugar, eggnog, butter, rum extract and vanilla extract.
- Combine the flour, baking powder, salt and nutmeg, stirring to combine.
- Mix into the eggnog mixture; stir just enough to moisten the dry ingredients.
- Pour the batter into pan(s).
- If baking bread in large pan, bake 40-60 minutes, or until a tester in the center comes out clean.
- If baking the breads in the smaller pans, bake 35-40 minutes.
- Cool 10 minutes, then remove from pan.
- Cool breads completely, then wrap tightly. Keep in the refrigerator.