Greetings fellow readers and foodies,
The holiday season is sweet, delightful and delicious! Not only do you have sweet treats for days, you have leftover holiday ingredients that need to used up, or baked up. Eggnog is a traditional Christmas beverage and it is delicious baked in a simple quick bread.
Don't have enough eggnog? Half eggnog, half milk will do the trick, too. Don't have rum extract? The real deal will work, or just use all vanilla extract. Don't have demerara sugar for the topping? Regular white sugar is a-ok.
Not only is this perfect with a cup of tea, or joe, it is perfect as French toast, too! It freezes nicely, thus it can be enjoyed after the holiday season
Eggnog Quick Bread
Pan used: 9 inch x 3 inch standard loaf pan, greased with butter and lined with parchment paper
Oven: 350 degrees F
Time: 45 minutes
1/2 cup unsalted, soft butter, cubed
3/4 cup white sugar
1 cup eggnog
1 teaspoon vanilla
2 teaspoon rum extract
2 1/4 cup all purpose flour, sifted
2 1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon sea salt
2 teaspoon baking powder
1/4 cup demerara sugar (optional)
In a kitchen mixer, with the paddle attachment:
Mix together, in a small bowl:
Sift together, in a medium bowl:
Slowly, add 1/3 of the egg-liquid. Stop mixer and scrape down sides, and paddle attachment, with spatula.
Next, add 1/3 of dry mixture. Stop mixer and scrape down sides, and paddle attachment, with spatula.
Repeat until egg-liquid and flour mixtures are gone.
Pour into loaf pan. Top with demerara sugar.
Bake for 45 minutes, or until a toothpick comes clean when 'poked' in the loaf.
Eat and enjoy.