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Eggnog Quick Bread

Source of Recipe


Better Homes & Gardens 'Holiday Baking' magazine






List of Ingredients



• 2-1/4 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 1/4 tsp freshly grated nutmeg
  
• 2 eggs
  
• 1 cup sugar
  
• 1 cup eggnog
  
• 1/2 cup butter, melted
  
• 1 tsp vanilla
  
• 1/2 tsp rum extract (optional)
  
• 1 cup slivered or sliced almonds, toasted
  
• Eggnog Icing (recipe follows)
  






Instructions



1. Preheat the oven to 350° F. Grease the bottom and 1/2-inch up the sides of a 9x5x3-inch loaf pan or two 7x4x2-inch loaf pans.
   
   
2. In a large bowl, combine the flour, baking powder, salt and nutmeg. Make a well in the center of the flour mixture and set aside. In a medium bowl, combine the eggs, sugar, eggnog, melted butter, vanilla and rum extract (if using). Add egg mixture to the flour mixture and stir just until moistened (batter will be lumpy). Fold in the toasted almonds.
   
   
3. Spoon the batter into the prepared pan(s). Bake a 9 x 5-inch loaf for 50 to 55 minutes; bake 7 x 4-inch pans about 35 to 40 minutes. Check for doneness by inserting a toothpick into the center of the loaf -- it should come out clean. Cool in the pan(s) on a wire rack for 10 minutes. Remove from the pan(s) and cool completely on a rack. Drizzle with icing, then let icing set completely before wrapping loaves.
   
   Makes 1 or 2 loaves
   (about 12 servings)
   
   ..........
   
   EGGNOG ICING
   
   • 1/2 cup powdered sugar
   • 1/4 tsp vanilla extract
   • Dash freshly grated nutmeg
   • 2 to 3 tsp eggnog
   
   Combine sugar, vanilla and nutmeg. Stir in enough eggnog to reach drizzling consistency.