Eggnog Quick Bread

• 2 eggs
• 1 c. dairy eggnog (not canned), warm slightly
• 2 tsp. rum extract
• 2 1/4 c. all-purpose flour
• 1/2 tsp. salt
• 1 c. white sugar
• 1/2 c. butter or margarine, melted
• 1 tsp. vanilla extract
• 2 tsp. baking powder
• 1/4 tsp. ground nutmeg

1. Preheat oven to 350u0b0F (175u0b0C). Grease bottom only of a 9 x 5-inch loaf pan, or three 5 3/4 x 3 1/4-inch loaf pans.
2. Beat eggs in large bowl.
3. Blend in sugar, eggnog, butter, rum extract and vanilla. Stir together flour, baking powder, salt and nutmeg. Mix into eggnog mixture; stir to just moisten dry ingredients. Pour batter into prepared pan or pans. Bake bread in large pan 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 10 minutes, and then remove bread from pan.
4. Cool completely. Wrap tightly and store in the refrigerator.

eggs, eggnog, rum, allpurpose, salt, white sugar, butter, vanilla extract, baking powder, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=118557 (may not work)