Instructions:
Preheat the oven to 350 °F (175 °C) and grease the bottom of a 9×5-inch loaf pan.
In a large bowl, whisk eggs, then add sugar, melted butter, eggnog, rum extract, and vanilla extract.
In a separate bowl, mix flour with baking powder, salt, and nutmeg. Add the dry ingredients to the eggnog mixture, stirring just enough to blend everything.
Pour the batter into the greased loaf pan.
Bake for 40 to 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 11 minutes before transferring it to a wire rack to complete cooling.
Wrap the cooled bread in plastic wrap and store it in the refrigerator.
Enjoy!
EASY MEXICAN CASSEROLE
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