Here is a quick and easy bread that would be great for Christmas morning. I made this eggnog bread with cinnamon and a hint of nutmeg, as well as pecans.
This recipe was developed for Babble’s Family Kitchen.
Yield: Serves 4
1/4 cup butter
1 cup eggnog, regular or virgin (If using eggnog with alcohol, omit rum extract below.)
1/2 cup sugar
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon (or a dash) nutmeg
1 teaspoon vanilla extract
1/2 teaspoon rum extract (optional)
1 cup walnuts or pecans
1. Preheat oven to 350 degrees. Melt butter in a saucepan over low heat or in the microwave. Add eggnog to hot butter in a large mixing bowl. Whisk well. Add sugar and eggs. Whisk well. Add vanilla extract and rum extract and mix well. Sift together flour, baking powder, salt, cinnamon and nutmeg and add to eggnog mixture. Whisk until just combined. Add nuts to batter and fold in.
2. Pour batter into a loaf pan and bake at 350 degrees for 1 hour, or until golden brown. Let cool completely before serving.