2 1/2 C. all-purpose flour

3/4 C. sugar

1 T. baking powder

1/2 t. ground nutmeg

1 1/4 C. prepared dairy eggnog

6 T. butter or margarine, melted

2 eggs, slightly beaten

1 t. vanilla extract

1/2 C. chopped pecans

1/2 C. chopped candied red cherries

Preheat oven to 350° F. Grease 9-by-5-inch loaf pan.

Combine flour, sugar, baking powder, and nutmeg in large bowl. Stir eggnog, melted butter, eggs, and vanilla in medium bowl until well blended. Add eggnog mixture to flour mixture. Mix just until all
ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pan.

Bake 45 to 50 minutes until wooden pick inserted in center comes out clean. Cool in pan 15 minutes.

Remove from pan and cool completely on wire rack. Store tightly wrapped in plastic wrap at room temperature.

Makes one 9-by-5-inch loaf.

Note: Bread may also be baked in three 5 1/2-by-3-inch greased mini-loaf pans. Prepare batter as directed. Bake at 350 for 35 to 40 minutes until wooden pick inserted in center comes out clean.
Proceed as directed.