Eight Days of Christmas Treats: Eggnog bread comes in at No. 2

Keep yourself from drinking the entire carton by whipping up this quick bread.

Posted 1:44 a.m. Dec 15, 2017 — Updated 1:44 a.m. Dec 15, 2017

Sarah Lindenfeld Hall

Editor's note: We're sharing eight straight days of Christmas treats! It's time to bake!

We always have a carton of eggnog in the refrigerator this time of year. My entire family loves the stuff, but it isn't something you necessarily want to drink on a daily basis. So, after we've all indulged in a few glasses, I make quick bread with it.

I've written many times about my love of quick breads. They're easy, delicious and perfect to stick in the freezer and pull out when you need them later. Here's a great way to use up leftover eggnog - or to keep yourself from drinking the entire container!

Eggnog Bread

Adapted from AllRecipes

2 eggs

1 cup white sugar

1/2 cup butter, melted

1 cup eggnog

2 teaspoons rum flavored extract

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

Preheat your oven to 350 degrees. Grease the bottom of a loaf pan with nonstick spray. I also always layer the pan with some parchment paper for easier removal from the pan once the bread is baked.

In a large bowl, beat the eggs and then add the sugar, melted butter, eggnog, rum extract and vanilla. Stir until it's combined.

In another bowl, mix together the flour, baking powder, salt and nutmeg. Stir the dry ingredients into the eggnog mixture so it's all combined.

Pour the batter into the prepared pan. Bake for 40 to 60 minutes. It's ready when a toothpick inserted into the center comes out clean. This is best when stored in the refrigerator.

Stay tuned for another Christmas recipe tomorrow! And check WRAL.com's recipe database for more.

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