In a small bowl, pour boiling water over dried craisins. Allow to soak for at least 30 minutes. Once cranberries have become plump, drain off the water and set the craisins aside.
To make bread:
Preheat oven to 350 degrees F. Grease two 9 by 5 loaf pans.
In a large bowl, combine flour, sugar, baking powder, and nutmeg.
In a separate bowl, combine eggnog, melted butter, eggs, and eggnog extract until well blended.
Add drained soaked craisins to flour mixture. Toss to distribute. Add eggnog mixture to flour mixture and mix just until moistened.
Divide batter between two prepared pans and bake for 40-45 minutes or until a knife comes out clean.
Allow to cool slightly before turning out and cooling completely on a cooling rack.
Once cool, bread can be stored at room temperature for 3-4 days tightly wrapped in plastic wrap.
Recipe makes 2 9 by 5 loaves.This recipe also makes three 5.5 by 3 inch mini loaves. Prepare per the recipe but bake for 35 to 40 minutes.To make 24 muffins, bake for 12-15 minutes or until a toothpick comes out clean.