Yield: 1 loaf

A lovely tea bread, rich with almonds and spiced with nutmeg and lemon.

2 1/2 cups all-purpose white flour
3/4 cup granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon grated lemon zest
1 cup finely chopped toasted almonds
1 egg, beaten
3 tablespoon vegetable oil
1 1/4 cups commercial or homemade eggnog

Preheat the oven to 350 degrees F. Grease and flour an 8 x 4-inch loaf pan.

In a large mixing bowl, sift together the flour, sugar, baking powder, salt and nutmeg. Add the lemon zest and almonds and stir to combine.

In another bowl, combine the egg, vegetable oil and eggnog. Stir this mixture into the dry ingredients just until well blended. Pour the batter into the prepared loaf pan.

Bake for about 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool completely.