Thursday, December 31, 2009

new year's eggnog bread

Here's one more recipe (just so the last thing I write about in 2009 isn't bags of poop hanging from my back door). I made it for a New Year's treat for friends, neighbors and Dan's home teaching families. I love eggnog. I love nutmeg. I love rum. Just kidding. I just love the smell of rum. Actually, I've never smelled real rum. I just love the smell of rum extract. And gasoline.

Eggnog Quick Bread


  • 2 eggs, beaten
  • 1 cup eggnog
  • 2 teaspoons rum flavored extract
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg


  1. Preheat oven to 350 degrees. Grease bottom only of a 9x5 inch loaf pan, or three 3x5 inch loaf pans. {I used 4 of those smaller disposable loaf pans. The batter fit perfectly.}
  2. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
  3. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan.
  4. Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly and store in refrigerator.

I figured this recipe would be a great way to use up the almost expired eggnog in the fridge. Stir it in some bread batter and nobody will notice, right? I hate to let semi-good eggnog go to waste. Just kidding again. I never have eggnog in the fridge long enough to expire.

I thought the bread turned out quite tasty. And my little helper boy did too.


Colorado Kid said...

You crack me up! I want some of this!

Cathy said...

You should have told me that before you up and moved to stinkin' Texas! I wonder if it travels well. I'll tell the UPS guy to be extra careful to not make any crumbs.