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Eggnog Bread
2 eggs
1 c eggnog
2 tsp rum flavored extract
2 1/4 c all-purpose flour
1/2 tsp salt
1 c white sugar
1/2 c butter, melted
1 tsp vanilla extract
2 tsp baking powder
1/4 tsp ground nutmeg

Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9 x 5 inch loaf pan, or three 5 3/4 x 3 1/4 inch loaf pans.  Beat eggs in large bowl. Blend in sugar, eggnog, butter, rum extract, and vanilla.  Stir together flour, baking powder, salt, and nutmeg. Mix into eggnog mixture; stir to just moisten dry ingredients. Pour batter into prepared pan or pans.  Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool 10 minutes, and then remove bread from pan. Cool completely. Wrap tightly, and store in the refrigerator.
Recipe featured in Bread Daily on 12/22/01.