Cherry Nut Eggnog Bread Recipes

CHERRY NUT BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). , In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans., Transfer to four greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks.

MARASCHINO CHERRY NUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Combine sugar, shortening, eggs, and salt in a large bowl; beat with an electric mixer until well combined.
• Mix flour and baking powder together in a medium bowl. Add flour mixture to shortening mixture in 2 or 3 batches, alternating with maraschino cherry juice, mixing batter well after each addition.
• Cut each cherry into 4 pieces; stir into batter with pecans. Spoon mixture into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Run a table knife around the edges to loosen and invert loaf onto a wire rack. Let cool completely.

NORMA'S CHERRY EGGNOG QUICK BREAD

Steps:

• 1. Preheat oven to 35 and greese three 5 1/2 X 3 inch mini loaf pans and set asde
• 2. Combine flour, sugar, baking powder and nutmeg in large bowl.
• 3. Stir in eggnog, melted butter, eggs and vanilla until well blended.
• 4. Add eggnog mixture to flour mixture and mix just until all ingredients are moistened.
• 5. Stir in pecans and cherries and spoon into prepared pans.
• 6. Place pan in oven and bake for 35 to 40 minutes or until a wooden toothpic inserted in the centers comes out clean.
• 7. Remove pans from oven and cool in pans for 15 minutes.
• 8. Remove from pans and place on wire rack to cool.
• 9. Store tightly wrapped in plastic wrap at room temperature. When cooled; place pretty red and green ribbons around each loaf and give as gifts to your famiy and friends.

EGGNOG MINI LOAVES

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks.

CHERRY EGGNOG BREAD

Steps:

• Preheat oven to 325 degrees.
• Spray a loaf pan with non-stick cooking spray. Set aside.
• You may combine dry ingredients and wet ingredients separately before incorporating, but I prefer to put them all in one bowl and mix together to save time.
• Once well mixed, place batter in the loaf pan. Batter will be thick.
• Bake for approximately 75 minutes, though time will vary with ovens.
• After cooled, remove bread from loaf pan.
• Mix together powdered sugar and eggnog. When smooth, drizzle over top of bread. Top with almonds. (Almonds can be toasted if desired.) Serve immediately. Bread is very good when served warm, but is not necessary.

CHERRY NUT EGGNOG BREAD

Steps:

• Preheat oven to 350°
• Blend eggnog, butter, eggs and vanilla; mix well. In separate bowl, combine flour, sugar, baking powder and nutmeg; add to mixture. Mix just until all ingredients are moistened. Stir in walnuts and cherries.
• Spoon into greased 9 x 5-inch loaf pan. Bake 45 to 50 minutes or until wooden toothpick inserted in the center comes out clean.
• Cool in pan for 15 minutes; remove from pan, then cool completely on wire cooling rack. Store at room temperature tightly wrapped in plastic wrap.

EGGNOG FRUIT BREAD

Steps:

• In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts. , Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

EGGNOG QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
• Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
• Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
• Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

CHERRY NUT EGGNOG BREAD

Steps:

• 1. Preheat oven to 350 degrees F. 2. Blend eggnog, butter, eggs and vanilla; mix well. 3. In separate bowl, combine flour, sugar, baking powder and nutmeg; add to eggnog mixture. 4. Mix just until all ingredients are moistened. Stir in walnuts and cherries. 5. Spoon into greased 9x5-inch loaf pan. 6. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. 7. Cool in pan for 15 minutes; remove from pan, then cool completely on wire cooling rack. 8. Store at room temperature tightly wrapped in plastic wrap.