Friday, December 23, 2005

Authors at Sea eggnog bread

Okay, this isn't technically about writing, but it sort of is, because I got this recipe from the Authors at Sea newsletter. Btw, the cabins are going quickly for the April Mexican Riviera cruise, so if anyone's interested, check it out at (one of these days I'll figure out how to make a URL into a blog hyperlink) and there are coupons for $250 off in the back of all the Authors at Sea books, which would include BLAZE.

Anyway, the newsletter included this recipe, which is too, too terribly tempting for those of us who are trying to avoid goodies this holiday season, but it looks too tasty not to share. Also, several members of my JoAnn Ross online writers group have tested it and unanimously declared it scrumptious! I'll be baking it tonight while I wrap presents.

Eggnog Bread Recipe:

1 large egg, at room temperature
1 cup sugar
1 cup eggnog
1/2 cup (1 stick) unsalted butter, melted (or you can use regular salted, just omit the salt in the recipe)
2 tablespoons dark rum
2 1/4 cup all purpose-flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon ground nutmeg
Preheat the oven to 350 degrees F.
Grease an 8 1/2 x 4 1/2 inch loaf pan.

In a large bowl, beat the egg with an electric mixer on low speed. Add the sugar, eggnog, melted butter, and rum, and mix until well blended. Sift together the flour, baking powder, salt and 1/4 teaspoon of the nutmeg. Add to the wet mixture all at once, mixing just until the dry ingredients are incorporated. Scrape into pan. Sprinkle with the remaining 1/2 teaspoon nutmeg. Bake in the oven for 50-60 minutes, until a toothpick inserted into the center comes out clean. If the top is browning too quickly, lightly cover it with aluminum foil for the last 10 minutes or so of baking. Let cool for 5 minutes before removing from the pan and placing on a wire rack. Serve warm or at room temperature.

From Something Warm from the Oven

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