2 eggs, beated
1-1/4 c. eggnog
2 tsp. rum-flavored extract
1 c. white sugar
1 tsp. vanilla extract
1/2 c. butter, softened
2-1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg

Preheat oven to 350 degrees. Grease bottom of 9×5-inch loaf pan or 3x 3×5-inch loaf pans. Blend together eggs, eggnog, rum, sugar, vanilla, and butter. Sift together 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 40-60 minutes, or until tester inserted in center of loaf comes out clean. Bake bread in small pans 35-40 minutes. Cool for 10 minutes; remove from pan. Cool completely, wrap tightly and store in fridge.