#1,417: Eggnog Quick Bread

Still trying to use up the leftover eggnog, so I decided to make this recipe since it used so much of the eggnog in the mix.  It actually only calls for one cup of eggnog, but a lot of the reviewers said to up the amount to 2 cups.  Although I think this is a great bread, my kids did not.  They thought it was too eggnog-y.  :(  I liked it though.  Although this took FOREVER to cook (I think I finally pulled it out after 80 minutes!) and the edges got very well done (I even covered them with foil part way though).  Next time I would make this in two loaf pans instead to help it cook a little faster.

2 eggs, beaten

1 cup eggnog (I used 2 cups)

2 teaspoons rum flavored extract (I omitted)

I also added 1 box of sugar free instant vanilla pudding mix

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

Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.

Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.

Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.

Bake large loaf 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 in plastic wrap or foil, and store in refrigerator.