“This a recipe from our local newspaper. I love the additon of the sourcream in this recipe.”
READY IN:
50mins
YIELD:
1-3 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease bottom only of a 9 by 5 inch loaf pan or three 3 by 5 inch loaf pans.
  3. Blend together the eggs.
  4. eggnog, sourcream, rum extract, sugar, vanilla and butter.
  5. Sift together the flour, baking powder, salt and nutmeg.
  6. Add to eggnog mixture and stir just enough to moisten, pour into prepared pan.
  7. Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean.
  8. Breads baked in the smaller pans require 35 to 40 minutes.
  9. Cool for 10 minutes and then remove from pan or pans.
  10. Cool completely, wrap tightly and store in refridgerator.

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