Eggnog Loaf

I love eggnog and right before Christmas I buy a quart. Yes, it's fattening and the richness doesn't always agree with my tummy, but it tastes so darn good. And what's Christmas morning without eggnog sprinkled with nutmeg? Okay, a drop of rum or brandy doesn't hurt either. So after the one glass, the container goes back in the refrigerator. Sadly, the leftover often gets dumped in the sink.

 Ahhhh, but not this year. First of all, I read online that eggnog can be frozen. Who knew?! Secondly, I was given a recipe for an Eggnog Loaf from who else but, my baking diva sister, Joan. Since I intended to bake with the eggnog, it wouldn't bother me if the texture changed a bit. Thinking back, I do remember making a wonderful eggnog bread pudding one year, but it was around Thanksgiving not after Christmas.

I thought I was through baking for awhile after the hearty amount of goodies I baked for Christmas. But a friend, Jon from my community, was having a birthday on the 2nd of January and I thought this loaf would be a nice birthday surprise. His wife, Shari, commented that his special day kind of gets lost in the holiday shuffle.

It was rather brave of me or stupid to try something new on the poor guy, but it looked like a simple recipe and, heck, I had all the ingredients. Shari assured me that the loaf was moist and tasty. Jon enjoyed it and Shari even toasted a slice the next morning for breakfast. Good idea!

Eggnog Loaf
2 eggs, beaten
1 1/2 cups eggnog
3 Tablespoons rum
1 cup white sugar
1/4 cup butter (soften)
1/4 cup canola oil or vegetable oil
2 1/4 cups AP flour
1 pkg. instant vanilla pudding
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Powdered sugar to dust top of loaf

Preheat oven to 350 degrees. Grease bottom only of a 9x5 inch loaf pan.
Blend together eggs, eggnog, rum, sugar, butter & oil.
Sift together the flour, baking powder, salt, vanilla pudding & nutmeg.
Add to eggnog mixture and stir just enough to moisten; pour into prepared pan.
Bake loaf for 60 minutes or until toothpick inserted in the center comes out clean.
Cool for 10 minutes then remove from pan. Cool completely. Dust top with powdered sugar.
*if it needs extra time to bake through, you can cover top with foil if it is getting too brown.

Remember to Make Memories At The Table