Wednesday, December 15, 2010

Egg Nog Quick Bread

There is absolutely no way you can get around egg nog in our house when it comes to the holidays. My in-laws drink it diluted with soda but on my side of the family, we drink it straight up. My brother even has this theory about it. He uses the smallest cup he can find to drink it so that the least amount is left on the surface of the cup and the most is drank up.

Until last year, I just enjoyed drinking the stuff every year, but now I'm finding all new ways to bake with it. Last year I made some really delicious egg nog cupcakes for a couple of family parties. This year I'm planning on adding egg nog fudge to that list as well as this yummy quick bread. This recipe comes from Tina at Mommy's Kitchen. She knows how to make you feel right at home with her down home country cooking.

Egg Nog Quick Bread
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg
2 large eggs
1 cup granulated sugar
1 cup eggnog
1/4 cup butter, melted
1/4 cup sour cream
1 tsp vanilla extract
1 tsp rum extract, optional

For the icing:
1/2 cup powdered sugar
1/4 tsp vanilla extract
Dash freshly grated nutmeg
2 to 3 tsp eggnog

Preheat the oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9-by-5-by-3-inch loaf pan.

In a large bowl, whisk together flour, baking powder, salt, and nutmeg and set aside.

In a medium bowl, combine the eggs, sugar, eggnog, melted butter, sour cream, vanilla, and rum extract. Add egg mixture to the flour mixture and stir just until moistened (batter will be lumpy).

Spoon batter into the prepared pan. Bake for about 45 to 50 minutes. Check for doneness by inserting a toothpick into the center of the loaf — it should come out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on a rack.

For the icing, combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency. Drizzle cooled loaf with icing. Grate a little bit of fresh nutmeg over the icing, then let icing set completely before wrapping loaf.

SOURCE:Adapted from Mommy's Kitchen and Recipe Girl

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