Preparation

• Preheat oven to 350.
• Grease bottom only of a 9x5 inch loaf pan, or three 3x5 inch loaf pans.
• Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
• Sift together the flour, baking powder, salt and nutmeg.
• Add to eggnog mixture and stir just enough to moisten; pour into prepared pan.
• 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.