EGGNOG MINI LOAVES

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The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Slices go great with a cup of coffee!
I used this recipe to make small cakes for the church bake sale 2012.

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  • 3

Ingredients

  • 2-1/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 2 eggs
  • 1 cup sugar
  • 1 cup eggnog (commercially prepared NOT homemade)
  • 1/2 cup butter, melted
  • 2 tsp. vanilla extract
  • 2 tsp. rum extract

Preparation

Step 1

In a large bowl, combine the flour, baking powder, salt cinnamon and nutmeg.

In another bowl, beat the eggs, sugar, eggnog, butter and extgracts; stir into dry ingredients just until moistened.

Pour into three greased 5-3/4"x2" loaf pans.

Bake at 350F for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks.

Wrap each loaf in foil and refrigerte overnight to allow the flavors to blend and the breads to soften and mellow - they also cut easier!

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