Here’s a simple recipe for a quick bread that is moist, dense and tastes of rum and eggnog, a great holiday combo of flavors. This eggnog bread keeps well in the fridge and can also be frozen, nice to have on hand for friends dropping by during the December holidays.
Next time I make it, I think I will try making muffins, even easier to store, and maybe add some rum-soaked raisins and chopped nuts. (Bake the muffins at 400 degrees for 20-25 minutes.)
Today was my first experiment baking with sodium free baking powder. Many thanks to my friend, Priscilla and her heart-healthy blog, for educating me as to the high level of sodium in “regular” baking powder. I found Hain’s Baking Powder, both sodium free and gluten free, at our neighborhood Whole Foods. This stuff now has a permanent spot in my low sodium-based pantry.
The recipe from the net that I based my bread on calls for a baking time of “40 to 60 minutes”. That kind of vague baking instruction drives me crazy! Who is going to look in the oven every five minutes to check for doneness? My eggnog bread was perfectly done in exactly forty minutes.
TIP: Always use the tip of a sharp knife rather than a toothpick to test if a baked good is completely done. Uncooked dough does not always cling to something as thin as a toothpick.
- 2 large eggs
- 1 cup commercially prepared "light" eggnog
- 2 teaspoons rum extract
- 1 cup white sugar
- 1 teaspoon vanilla
- ½ cup (1 stick) unsalted butter, at room temperature
- 2 cups all-purpose unbleached white flour
- 2 teaspoons sodium free baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground nutmeg
- 1 pinch ground cinnamon
- Preheat oven to 350 degrees.
- Butter the bottom and sides of a 9 X 5 inch-sized loaf pan.
- Beat together the eggs, eggnog, rum extract, sugar, vanilla and butter.
- Sift together the flour, baking powder, salt, nutmeg and cinnamon.
- Add dry ingredients to eggnog mixture, beating on low speed just until blended. Finish beating by hand to insure batter is completely mixed.
- Pour into greased loaf pan and bake for 40 minutes, or until tester comes out clean. Allow bread to cool for 15 minutes before removing from pan.