The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Tender slices go great with a cup of coffee. —Beverly Elmore, Spokane, Michigan
Preheat oven to 350°. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened.
Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks.
Test Kitchen Tips
That's the spirit! Rum, brandy or whiskey can be swapped for the rum extract if you don't have it in your pantry.
Pay homage to another holiday cocktail, the Tom and Jerry, by adding a bit more spice to your batter. Try 1/8 teaspoon each of cloves and allspice.
To make removal a breeze, line mini loaf pans with parchment paper. Draping the parchment a couple of inches over the sides forms a sling you can use to pop the loaves right out.
To score a rustic yet chic presentation, tie with pretty string for easy gifting!
Editor's Note
This recipe was tested with commercially prepared eggnog.
