Monday, December 8, 2008

Eggnog Bread

I made this recipe for the first time last year and I can't even begin to tell you how HUGE of a hit it was. Everyone RAVED about it! It has such a wonderful eggnog flavor. You MUST try it! Not only is it AMAZINGLY tasty, but it's also quick and easy to throw together, it uses basic ingredients and can be made WAY in advance. It's perfect! If you like eggnog, then this is definitely for you!

2 eggs
1 c sugar
1 cup eggnog
1/2 cup butter, melted
1 tbs rum extract
1 tsp pure vanilla extract
2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg

Heat oven to 350 degrees. Grease bottom only of 9x5 inch loaf pan. Set aside. Beat eggs in large bowl. Add sugar, eggnog, butter, rum extract, and vanilla. Blend well. Sift dry ingredients. Add to batter, stirring just until dry ingredients are moistened. Pour into prepared loaf pan. Bake for 45 to 50 minutes or until an inserted toothpick comes out clean. Cool in pan for 10 minutes then remove to wire rack. Cool completely.

The key to this recipe is, well yes, eggnog of course, but actually it's the rum extract. It REALLY gives you the huge burst of eggnog flavor that you want.
This recipe doubles easily, so make lots of them! Since both the eggnog and the baked loaves freeze well, go ahead and stock up on eggnog around the Christmas season, freeze it in one cup containers, then you can bake eggnog bread whenever you like. Bake extra loaves and keep them in the freezer for a treat any time of year. For an easy variation, pick your favorite chocolate quick bread recipe and marble them together.

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