Ingredients for Eggnog Quick Bread
- 2 large eggs
- White Sugar
- ½ cup (1 stick) unsalted butter, softened
- 1 cup eggnog
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Ground Nutmeg
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How to Make Eggnog Quick Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together 2 large eggs.
- Add 1 cup granulated sugar, ½ cup (1 stick) unsalted butter, softened, 1 cup eggnog, 1 teaspoon rum extract, and 1 teaspoon vanilla extract. Beat until light and fluffy.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in ½ cup crushed candy canes or ½ cup frozen cranberries (optional).
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, wrap and store in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
74g
Fat
30g
Carbs
12g
