I made this for the IBS cookie/sliced breads recipe exchange this last weekend and this was a big hit!! It is kind of like a pound cake....very yummy!! Shane has DEMANDED that I make more to take home with us for Christmas. Oh, I sliced it and wrapped them in red & green plastic wrap...looked festive and keeps them from drying out. ENJOY!
Eggnog Quick Bread
1 - 9x5 inch loaf.
1/2 cup egg beater or 4 egg whites, beaten (equivalent of 2 eggs)
1 cup Silk Nog (soy eggnog)
2 teaspoons rum flavored extract
1 cup white sugar
1/2 teaspoon vanilla extract
1/2 cup applesauce
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1. Preheat oven to 350 degrees F (175 degrees C). Pray bottom only of a 9x5 inch loaf pan, or three 3x5 inch loaf pans with nonstick cooking spray.
2. Blend together the eggs, eggnog, rum extract, sugar, vanilla and applesauce.
3. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan.
4. Bake bread in 9x5 inch 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 on wire rack, wrap tightly and store in refrigerator.
This eggnog bread would be good sprinkled with confectioners' sugar just before serving.