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Cranbery Eggnog Bread
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Nonstick cooking spray
1 large egg
1/4 cup egg substitute
1 cup granulated sugar
1 cup light eggnog
1/4 cup canola oil
1/4 cup rum
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup fresh cranberries, washed and well-drained
Preheat oven to 350 degrees F. Coat pan(s) with cooking spray.
Beat egg and egg substitute in large bowl. Blend in sugar, eggnog, oil, rum and vanilla extract; beat until smooth.
Stir together flour, baking powder, salt and nutmeg. Mix dry ingredients into eggnog mixture; beat on low just to moisten dry ingredients. Gently stir in cranberries.
Pour batter into prepared pan or pans. Bake until fork or tester inserted in center comes out clean, about 50 to 60 minutes for 1 large loaf, 40 to 50 minutes for 2 medium loaves or 35 to 40 minutes for 3 small loaves. Let cool completely. Wrap tightly; refrigerate or freeze.
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