Thursday, December 5, 2013

Eggnog Bread


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,


rum extract,


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.

Eggnog Bread

1 cup eggnog
2 tsp. rum extract
1 cup sugar
1 tsp. vanilla
2 eggs
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

8 comments:

  1. Wow yummy! Thanks for sharing and it really looks delish! Have a great holiday season.
    FABBY

    ReplyDelete
  2. Yum! This eggnog bread sounds perfect for the holidays. Thanks for the recipe!

    ReplyDelete
  3. what a great way to use up egg nog I buy every year but dont use:) thanks for linking up to friday food frenzy this week.

    ReplyDelete
  4. I NEED to make this for my mom! She is crazy in love with eggnog. Thanks for sharing. Visiting via "FridayFlashBlog" (I'm number 122).

    ReplyDelete
  5. This sounds really delicious. I love the rum flavor with the eggnog. I find that without alcohol eggnog is too sweet. Thanks for bringing this by foodie friday. Pinning it.

    ReplyDelete
  6. What a terrific Christmas recipe, Sara - easy & delicious! I love the flavour of Egg Nog. It's hard to get here in the UK - it's not generally sold chilled in cartons like it is in North America - but I hope to try the recipe as soon as I can get my hands on some!

    ReplyDelete
  7. Your Eggnog Bread looks so moist and delicious, Sara! Hope you have a great week and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon!
    Miz Helen

    ReplyDelete
  8. Thanks for sharing this...it looks heavenly! Just wanted to let you know that your bread was featured in What's Cooking Wednesday this week and I would love to have you link up again this week! http://www.turningclockback.com/2013/12/need-recipe-inspiration-check-whats-cooking-wednesday.html

    ReplyDelete

Powered by Blogger.