Eggnog Bread

Staff Writer
Eggnog Bread

Photo by Mei Lan Fogarty

The holidays are undoubtedly the best time of year and nothing says celebration quite like eggnog.  Traditionally served on Christmas, this classic should not just be solely reserved as a wintertime treat or in the form of a drink.  Ideal for those who like to reinvent classics, this eggnog bread is light but still packs a punch with its rum-flavored accent.

Prep time: 20 minutes
Cook time: 40-60 minutes for 9×5 inch loaf pan or 35-40 minutes for three 3×5 inch loaf pans
Total time: 1 hr
Servings: 12

Ingredients:

2 eggs, beaten
1 cup eggnog
2 teaspoons rum-flavored extract
1 cup white sugar
1 teaspoon vanilla extract
½ cup (1 stick) butter softened at room temperature
2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg

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Photo by Mei Lan Fogarty

Directions:

1. Preheat oven to 350°F. Grease 9×5 inch loaf pan or three 3×5 inch loaf pans with butter.

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Photo by Mei Lan Fogarty

2. Blend together the eggs in a mixer.
3. Mix in eggnog, rum extract, sugar, vanilla and butter.

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Photo by Mei Lan Fogarty

4. Sift together the flour, baking powder, salt and nutmeg in a separate bowl.

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Photo by Mei Lan Fogarty

5. Gradually add the dry mixture from step 4 into eggnog mixture until blended.
6. Pour the mixture into the prepared pan or pans.

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Photo by Mei Lan Fogarty

7. Bake the large loaf for 40-60 minutes or the smaller loaves for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool bread for 10 minutes and remove from pan.

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Photo by Mei Lan Fogarty

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