Eggnog Quick bread

Here's a marvelous quick bread recipe. Using cake flour makes the texture
smooth like pound cake. If you don't care for the flavor of rum, try
substituting two teaspoons of vanilla for the tablespoon of rum.

2 large egg
1 cup sugar
1 cup eggnog
1/2 cup butter
1-2 tablespoons rum
2 1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg

1. Remove eggs and butter from the refrigerator and bring to room
temperature. Heat oven to 350° F (175° C). Grease the bottom of a
9x5-inch loaf pan. Using a wide (6-8 inches) piece of parchment, line
the bottom and the wide sides of the pan. Fold the paper ends over the
edge of the pan. If you don't have parchment, cut a piece out of a
clean
brown lunch bag.

2. Beat eggs in a large bowl. Add sugar, eggnog, margarine, and rum and
blend well. Add flour, baking powder, salt, and nutmeg. Stir just until
the dry ingredients are moistened. Pour into the greased loaf pan.

3. Bake at 350° F (175° C) for 50-60 minutes or until a toothpick
inserted in the center comes out clean. Cool 15 minutes.

4. To remove from the pan, loosen the sides with a spatula and then
pull
on the tabs of paper, removing the quick bread from the pan. Cool
completely. Wrap tightly and store in refrigerator until ready to
serve.