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EGGNOG BREAD 
For a richer flavor and easier slicing, make this delicious quick bread the day before serving.

3 c. all-purpose flour
1/2 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 beaten egg
1 3/4 c. canned or dairy eggnog
1/2 c. cooking oil
1/2 c. chopped pecans
1/2 c. golden raisins
1/2 c. sifted powdered sugar
2 to 3 tsp. eggnog

In a large mixing bowl, stir together the flour, sugar, baking powder, salt and nutmeg. Combine the egg, eggnog and oil; add to the dry ingredients, stirring just until combined. Stir in the nuts and raisins. Turn into a greased 9x5x3 inch loaf pan. Bake in a 350°F oven for 60 to 70 minutes. Cover with foil after 50 minutes if bread browns too quickly. Cool in pan for 10 minutes.

Remove bread from pan; cool on a wire rack. Wrap bread; store overnight. To serve, stir together powdered sugar and enough eggnog to make of drizzling consistency. Drizzle over bread.

Makes 1 loaf. 16 servings.

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