Cherry Eggnog Bread

3 eggs
1 cup vegetable oil
1-1/2 cups sugar
3/4 tsp. vanilla extract
3/4 tsp. rum extract
1-1/2 cups eggnog
3 cups all-purpose flour, divided
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 cup maraschino cherries
1/2 cup chopped pecans

1. In a large mixing bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups four, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the cherries with remaining flour; stir into batter. Fold in nuts.

2. Pour into two greased 8-in. x 2-in. loaf pans. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing pants to wire racks to cool completely.