Eggnog Bread Recipe

1 large egg, at room temperature
1 cup sugar
1 cup eggnog
1/2 cup (1 stick) unsalted butter, melted (or you can use regular salted, just omit the salt in the recipe)
2 tablespoons dark rum
2 1/4 cup all purpose-flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon ground nutmeg
Preheat the oven to 350 degrees F.
Grease an 8 1/2 x 4 1/2 inch loaf pan.

In a large bowl, beat the egg with an electric mixer on low speed. Add the sugar, eggnog, melted butter, and rum, and mix until well blended. Sift together the flour, baking powder, salt and 1/4 teaspoon of the nutmeg. Add to the wet mixture all at once, mixing just until the dry ingredients are incorporated. Scrape into pan. Sprinkle with the remaining 1/2 teaspoon nutmeg. Bake in the oven for 50-60 minutes, until a toothpick inserted into the center comes out clean. If the top is browning too quickly, lightly cover it with aluminum foil for the last 10 minutes or so of baking. Let cool for 5 minutes before removing from the pan and placing on a wire rack. Serve warm or at room temperature.

From Something Warm from the Oven

1. On December 31st, 2005 at 8:53 am
   Judith Abbott Says:
   

   Soooo good–makes wonderful toast too. Recipe for a great afternoon: Take one great read, curl up on the couch with a cuppa tea and two slices of buttered Egg Nog Bread toast.

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