Eggnog Quick Bread

A new Year!

Already?


The holidays are over and now were in a new year. I took the dog for a New Years Day walk. We both needed it! I was feeling better and he was tired of being cooped up. We went to the famous Sundial Bridge to take some pictures but of course the battery died. I did get this one for your viewing pleasure! Pretty huh?

So back to this Christmas thing. Did it go by fast this year for you too?
You know the older we get...

Well, What's the rush? You can hold on to the season just a little longer with this recipe.


Easy Eggnog Quick Bread with Buttered Rum Glaze

Next time your at the grocery store,
1. Pick up some eggnog.There trying to get rid of it at the stores, so pick it up now! This stuff actually lasts a long time if you don't open it. Buy it now, so you have it when you need it. Cause if you wait till you need it, there wont be any left. Got it?
I bought eggnog a couple times to make this bread, (cake?) but I always forgot the rum extract. Then the nog got drunk. HeeHee!
2.Don't forget the extract!
Also, I mixed everything up in my stand-up mixer (Oster, not Kitchen-aid yet!) Just beating away when I went to check the recipe. And there it was.
3."stir until just moistened. Don’t over stir." Crap!

I guess that's why I got this giant crater in my loaf. But that was no big deal. It actually worked out to my advantage! See picture below. The recipe also said to let the loaf cool completely before cutting.
Are you kidding me?

Did I mention the Buttered Rum glaze? Talk about the icing on the cake!


This quick bread is simple and delish. I recommend it. You really want to make this one! Get your nog and extract ready because there is no time like the present.

Its the happiest time of the year!
Eggnog Christmas Bread with Buttered Rum Glaze
Found at Baking Delights
Makes: 1 loaf

2 eggs
1 cups sugar
1 cup eggnog
1/2 cup butter, melted
1/2 teaspoon nutmeg (freshly grated)
1 1/2 teaspoons rum extract
1 teaspoons vanilla
2 1/4 cup flour
2 teaspoons baking powder


Preheat oven to 350 degrees.

Butter a 9×5x3 bread pans.

Beat eggs, add sugar, eggnog, butter,
rum and vanilla until blended.

In a bowl mix together flour, baking powder and nutmeg. Add to the egg mixture and stir until just moistened. Don’t over stir.

Pour into greased pan.

Bake at 350 degrees for 45-50 minutes or until toothpick comes out

Buttered Rum Glaze
Make this after bread comes out of the oven:

1/4 c brown sugar
1/3 c unsalted butter
1 teaspoon rum extract

Melt butter and brown sugar together in a saucepan until smooth and sugar looses it’s graininess. Remove from heat. Add extract. Pour over warm bread.

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