Eggnog Bread Experiment #2

So I tried the eggnog bread again.  This time, I used 1/2 cup of melted low fat spread, which I know isn't great for baking, but hey, its all I had.  You know me, I like to improvise.  I also increased the nutmeg to 2 teaspoons.

It was more moist, probably not as much if I had used butter or oil, but it wasn't dry.  It had an interesting flavor.  I took a piece up to my husband and asked him what he thought.  He said it was a little salty but he wanted another piece.  That's a good sign I guess.

I gave my daughter, Erica, a piece and she wanted to know what new spice I used.  Just a little more nutmeg...

She said, "Well, something is different.  Let me smell the nutmeg".

We went to the spice cabinet and pulled out the "nutmeg".  Oh crap.  Cumin looks a lot like nutmeg if you think you have the right spice bottle.  No wonder it tastes different.  Not bad, its actually pretty good, but it doesn't taste like eggnog.

Several years ago I was making zucchini bread and reached for the oil.  Did you know that back then, the pine sol bottle was the same shape and color as vegetable oil?  Well, I do now.  I realized what was happening as I was pouring the pine sol into the batter.  I gasped in horror, grabbed both bottles and stared at them for what seemed like an eternity and then threw out the pine-scented batter.

You think I'd learn!  I'm having my thyroid removed and will be out of commission for a while so attempt number three will be hopefully next week.  I want to get this right before Christmas is over!