Eggnog Quick Bread

My mom asked me to share my Eggnog Bread recipe, so here it is. This bread is awesome to bring to a holiday get-together, and it freezes and thaws well, so you could make it ahead of time. Enjoy!

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Eggnog Quick Bread

This is a heavy, dense Eggnog bread. It reminds me of Pound Cake.

Course

Dessert

Cuisine

American

Prep Time

15 minutes

Cook Time

50 minutes

Servings

loaf

Ingredients

• 2 large eggs room temperature
• 1 cup sugar
• 1 cup Eggnog
• 1/2 cup butter softened
• 1 tablespoon rum extract or rum
• 2 1/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg

Course Dessert Cuisine American Prep Time 15 minutes Cook Time 50 minutes Servings loaf Ingredients 2 large eggs room temperature 1 cup sugar 1 cup Eggnog 1/2 cup butter softened 1 tablespoon rum extract or rum 2 1/4 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground nutmeg

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Grease bottom of a 9x5-inch loaf pan. Beat eggs in the bottom of a large mixing bowl. Add sugar, eggnog, butter and rum extract. Blend well. Add flour, baking powder, salt and nutmeg. Stir just until the dry ingredients are moistened. Pour into greased loaf pan. Bake at 350 degrees for 50 minutes or until toothpick or knife inserted in center comes out clean. Cool 10 minutes before removing from pan.

Recipe Notes

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