Recipe: Egg Nog Quick Bread

EGGNOG QUICK BREAD

"Rum and raisins are a time-honored combination; stir 1/2 cup of raisins into the batter, if you wish."

2 eggs
1 cup sugar
1 cup dairy eggnog (not canned)*
1/2 cup margarine or butter, melted
2 teaspoons rum extract
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoon ground nutmeg

Heat oven to 350 degrees F. Grease bottom only of (9x5-inch) loaf pan.

Beat eggs in large bowl. Add sugar, eggnog, margarine, rum extract and vanilla; blend well. Add flour, baking powder, salt and nutmeg; stir just until dry ingredients are moistened. Pour into greased pan.

Bake at 350 degrees F for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool 1 hour or until completely cooled Wrap tightly and store in refrigerator.

MINI LOAVES VARIATION:
If desired, recipe can be baked in 2 (5 3/4 x 3 1/4-inch) disposable foil or metal loaf pans. Grease bottoms only of pans. Bake at 350 degrees F. for 35 to 40 minutes.

*Traditional fresh eggnog is made from egg, cream and/or milk, sugar, sweet spices and, frequently, a splash of rum. Eggnog has become somewhat controversial in recent years because the egg and cream make it a high calorie, high-cholesterol drink, and because the raw egg holds up the possibility of salmonella contamination. Purchased eggnog, on the other hand, is pasteurized, making it a safer drink. Read the Nutrition Facts panel on the carton to compare calories and fat with other beverages, and look for low-fat versions of this drink. Purchased eggnog is usually thick and rich enough that it's still delicious "cut" with plain or even skim milk.

Make 1 loaf (16 slice)
Source: Pillsbury's Best Muffins and Quick Breads by The Pillsbury Company