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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This a recipe from our local newspaper. I love the additon of the sourcream in this recipe. Ingredients:
2 eggs, beaten |
1 cup eggnog |
1/3 cup sour cream |
2 teaspoons rum extract |
1 cup white sugar |
1 teaspoon pure vanilla extract |
1/2 cup softened butter |
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon fresh ground nutmeg |
Directions:
1. Preheat oven to 350 degrees.
2. Grease bottom only of a 9 by 5 inch loaf pan or three 3 by 5 inch loaf pans.
3. Blend together the eggs.
4. eggnog, sourcream, rum extract, sugar, vanilla and butter.
5. Sift together the flour, baking powder, salt and nutmeg.
6. Add to eggnog mixture and stir just enough to moisten, pour into prepared pan.
7. Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean.
8. Breads baked in the smaller pans require 35 to 40 minutes.
9. Cool for 10 minutes and then remove from pan or pans.
10. Cool completely, wrap tightly and store in refridgerator.
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