| | Directions | | Preheat oven to 350. Grease two small loaf pans or one regular sized bread pan. In large bowl, combine flour, sugar, salt, baking powder and nutmeg. In medium bowl, combine eggnog, melted butter, eggs and vanilla. Stir into flour mixture just until all ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pans 2/3 full. Bake 35-40 minutes for smaller pans and 45-50 minutes for larger pan. Test with cake tester. When inserted in center, it should come out clean. Cool breads in pans 15 minutes. Remove from pans and cool on wire rack. Store tightly wrapped in plastic wrap at room temperature. |
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| Ingredients | | - |  | 2 1/2 cups Flour |
| - | | 3/4 cup sugar |
| - | | 1/2 teaspoon Salt |
| - | | 3 teaspoons baking powder |
| - | | 1/2 teaspoon nutmeg |
| - | | 1 1/4 cups prepared dairy eggnog |
| - | | 6 tablespoons butter, melted |
| - | | 2 eggs, slightly beaten |
| - | | 1 teaspoon vanilla |
| - | | 1/2 cup pecans**, cut up |
| - | | 1/2 cup maraschino cherries*, cut up |
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