We can count on having unexpected guests drop by most often during the winter holidays than during any other time of the year, so it would be great to have something on hand, in the freezer perhaps, that you could just pop out and serve on a moment’s notice. This delicious and moist Eggnog Bread from Elizabeth Perhac Schmitt (lizthechef.com) is just such a treat. It’s wonderful fresh from the oven, but it also freezes well, so make one for now…and one (or more) for later.
- 2 large eggs
- 1 cup commercially prepared “light” eggnog
- 2 teaspoons rum extract
- 1 cup white sugar
- 1 teaspoon vanilla
- ½ cup (1 stick) unsalted butter, at room temperature
- 2 cups all-purpose unbleached white flour
- 2 teaspoons sodium-free baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground nutmeg
- 1 pinch ground cinnamon
- Preheat oven to 350 degrees.
- Butter the bottom and sides of a 9 X 5 inch-sized loaf pan.
- Beat together the eggs, eggnog, rum extract, sugar, vanilla and butter.
- Sift together the flour, baking powder, salt, nutmeg and cinnamon.
- Add dry ingredients to eggnog mixture, beating on low speed just until blended. Finish beating by hand to insure batter is completely mixed.
- Pour into greased loaf pan and bake for 40 minutes, or until tester comes out clean. Allow bread to cool for 15 minutes before removing from pan.