COOK: Eggnog Bread

I made this Eggnog Bread for the first time this last Christmas for gifts, and I was amazed by the compliments it got!  Dustin ate almost one whole loaf in one sitting, and, even after I made a second batch I never had a single bite!  This is probably the only recipe I will ever post without having tasted it myself!

Eggnog Bread

Ingredients:

1/2 Cup Butter (softened)
1/2 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs
1 Cup Eggnog
1 Tablespoon Vanilla
2 1/2 Cups Flour
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice

Preparation:

Preheat oven to 350 degrees.

Cream butter and both sugars together in mixer.  Slowly add eggs, one at a time.

In a separate bowl combine all dry ingredients.

With mixer running on low slowly add dry ingredients just until everything is combined.

Spray 4 mini-loaf pans (mine are about 6" x 3 1/4") with cooking spray.  Evenly divide dough between them.  (They will be about 2/3 full, do not over fill as the bread will rise!)

Bake 30-40 minutes until a toothpick inserted into the middle comes out clean.  Let cool about 10 minutes on a wire rack, remove from pans and let them cool completely on wire rack before wrapping.

Wrap in foil, or store in a zippy bag in fridge.

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