FRUITED EGGNOG BREAD
2 3/4 cups Flour
3/4 cup Sugar
1 Tbl. Baking powder (I use Rumford brand)
1 tsp. Salt
1/2 tsp. Nutmeg
1 1/2 cups Eggnog
1/4 cup Margarine melted
1 Egg, beaten
2 Tbl. Rum or brandy
3/4 cup Chopped nuts
3/4 cup Dried fruit/raisins and or dates
4 Small loaf pans
Spray vegetable oil
Preheat oven to 350 degrees. Grease 1 large or 4 small loaf pans.
In large bowl, mix flour, sugar, baking powder, salt and nutmeg. Stir in eggnog, margarine, egg and rum or brandy just until flour is moistened. Mixture will be lumpy.
Fold in nuts and dried fruit. Spread in pan. Bake until toothpick inserted in center comes out clean, about 1 hour for a large pan, 25 to 30 minutes for small pans. Remove from pans and place on coolling racks on a cookie sheet. Place in hot hot oven for 10 minutes to dry sides of the breads. Remove from oven. Cool and wrap. These breads can be frozen, after being baked and cooled, for serving at a later time
Yield: 1 large or 4 small loaves
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