Eggnog Quick Bread – Developed Version Recipe

Eggnog Quick Bread – Developed Version Recipe

  • 2 eggs, beaten
  • 1 1/4 cups low-fat eggnog
  • 2 teaspoons rum flavored extract
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1 teaspoon vanilla extract
  • 1/4 cup light butter
  • 2 1/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×5 inch loaf pan or three 3×5 inch loaf pans with cooking spray.
  2. Blend together the eggs, eggnog, rum extract, SPLENDA(R), vanilla, and butter.
  3. Sift together the cake flour, baking powder, baking soda, salt, and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan.
  4. 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 for 10 minutes, and remove from pan. Cool completely, wrap tightly and store in refrigerator.
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