Tuscan Hill Inn Eggnog Quick Bread
Source: Tuscan Hill Inn, Asheville, North Carolina
1 cup granulated sugar
1 cup eggnog
2 teaspoons rum or rum extract
1 teaspoon vanilla extract
1/2 cup melted butter, cooled slightly
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon freshly grated nutmeg
Yield: 1 (9 x 5-inch) loaf
Preheat oven to 350 degrees F, with rack in center. Grease the bottom of a 9 x 5-inch loaf pan.
Beat eggs in a large bowl. Blend in sugar, eggnog, rum, vanilla extract and melted butter.
In another bowl, stir together flour, salt, baking powder and nutmeg. Mix into the eggnog mixture. Stir just enough to moisten the dry ingredients. Pour batter into the greased loaf pan. Bake at 350 degrees F for 40 minutes or until center of loaf tests done with a wooden pick or cake tester. Cool loaf 10 minutes, then remove bread from pan. Wrap tightly and store in the refrigerator. Best sliced the day after baking.