Thursday, December 5, 2013
I will admit it. I am not the biggest fan of eggnog. But put it in a quick bread and I am instantly hooked. This bread bakes up to be more like pound cake, and I can think of lots of ways to use it in a trifle. If you don't want to use it in a trifle, that's fine too. It's delicious on its own or with some tea and jam. Or coffee. Or diet coke. Whatever. Just make it!
In a large bowl, combine the sugar, vanilla, eggs, butter, eggnog,
and beat with an electric mixer until well combined. Add the flour, baking powder, salt and nutmeg
and mix until just moistened. Pour into a greased loaf pan
and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. (I made a double batch, that's why you see 2. The recipe below is for one loaf.)
Let cool in pan for about 20 minutes and then remove from pan to baking rack to cool completely.
Cut into slices to serve!
If you won't be serving right away, wrap the bread in plastic wrap and store in the refrigerator. You can also freeze it with very good results.
It's the holiday season!
One year ago: Cranberry Pistachio Shortbread
Two years ago: Gumdrops
Three years ago: Cranberry White Chocolate Cookies
Four years ago: Shrimp and Corn Chowder
Find more great ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate, Showcase Your Talent, Foodie Friday, Foodie Friday #2, Foodtastic Friday, Friday Flash, Blog Strut, Friday Food Frenzy.
1 cup eggnog
2 tsp. rum extract
1 cup sugar
1 tsp. vanilla
1/2 cup butter, softened
2 1/4 cups flour
2 tsp. baking powder
1/4 tsp. ground nutmeg
1/2 tsp. salt
In the large bowl of an electric mixer, combine the eggnog, rum extract, sugar, vanilla, eggs, and butter and beat until well combined.
Add flour, baking powder, salt and nutmeg and mix until just moistened. Pour into a greased loaf pan and bake at 350 for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan for about 20 minutes and then remove from pan to a wire rack to cool completely.
Wrap in plastic wrap and store in the refrigerator. You can also freeze this bread with great results.
Recipe Source: A Sweet Baker
Powered by Blogger.