Nothing says Christmas like eggnog. I’ve made my own eggnog a few times at home and also like to try to incorporate it in my recipes when I can. This weekend I made a delicious panettone eggnog bread pudding, from the leftover panettone from last week. Then I thought, what else can I make with eggnog? I then thought of making a simple quick bread. I made two loaves: the first was with virgin eggnog, and then later that day, my husband picked up an eggnog with bourbon. The next morning I made the other eggnog bread with the alcoholic eggnog, and it was also very good. I seasoned the bread with a little cinnamon and a dash of nutmeg. I also added walnuts and golden raisins to the first loaf, but decided it was too much of a good thing, and just added pecans to the second loaf.
Eggnog Bread Recipe
1/4 cup butter
1 cup eggnog, regular or virgin (If using eggnog with alcohol, omit rum extract below.)
1/2 cup sugar
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon (or a dash) nutmeg
1 teaspoon vanilla extract
1/2 teaspoon rum extract (optional)
1 cup walnuts or pecans
1. Preheat oven to 350 degrees. Melt butter in a saucepan over low heat or in the microwave. Add eggnog to hot butter in a large mixing bowl. Whisk well. Add sugar and eggs. Whisk well. Add vanilla extract and rum extract and mix well. Sift together flour, baking powder, salt, cinnamon and nutmeg and add to eggnog mixture. Whisk until just combined. Add nuts to batter and fold in.
2. Pour batter into a loaf pan and bake at 350 degrees for 1 hour, or until golden brown. Let cool completely before serving.