Now that eggnog is going to start popping up at the grocery store, I am looking forward to making one of our favorite holiday recipes, Eggnog Quick Bread.

The original recipe was gotten from the Allrecipes website, but I have made minor adjustments to make it gluten free.

2 eggs separated

1 cup eggnog

1 cup sugar

1 tsp vanilla extract

1/2 cup butter, softened

2 1/4 flour (we have used milled rice quite successfully)

2 tsp baking powder 1/2 tsp salt

1/4 tsp ground nutmeg

Preheat oven to 350 and grease the bottom only of a 9X5 inch glass loaf pan.

Add all the dry ingredients together and mix well. Separate the egg and whip the whites to stiff peaks. Add the yolks and wet ingredients into the dry. Stir until well blended. Fold in the egg whites. Pour into glass baking dish and bake until a butter knife inserted into the center comes out clean. Rice flour products are highly perishable so do not leave out on a counter for more than two days before transfering to a refrigerator or freezer.