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| Eggnog Quick Bread |
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From the Tuscan Hill Inn
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2 eggs
1 cup eggnog 2 teaspoons rum or rum-flavored extract 2 1/4 cups all-purpose flour 1/2 teaspoon salt 1 cup white sugar 1/2 cup melted butter 1 teaspoon vanilla extract 2 teaspoons baking powder 1/4 teaspoon fresh, ground nutmeg |
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Preheat oven to 350 degrees F. Grease the bottom of a 9x5-inch loaf pan.
Beat eggs in a large bowl. Blend in sugar, eggnog, butter, rum and vanilla. Stir together flour, baking powder, salt and nutmeg. Mix into eggnog mixture. Stir just enough to moisten the dry ingredients. Pour batter into prepared loaf pan. Bake 40 minutes or until done. Cool 10 minutes and then remove bread from pan. Wrap tightly and store in the refrigerator. |
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