Eggnog Chocolate Chip Bread Recipes

EGGNOG CHOCOLATE CHIP BREAD WITH BROWN BUTTER EGGNOG GLAZE

Steps:

• Preheat oven to 350 degrees F. Grease a 9×5 loaf pan and set aside. In a small bowl, whisk together flour, baking soda, powder, nutmeg and salt until combined. Set aside.
• In a large bowl, whisk cooled butter with sugar until smooth. Add in vanilla extract, mixing until combined, then whisk in each egg one at a time until totally combined. Add half of the flour mixture, stirring with a large spoon, then stir in the eggnog until smooth. Add remaining dry ingredients and stir until just combined and smooth. Fold in chocolate chips. Pour in the greased loaf pan. Bake for 50-55 minutes, until top is golden and cake is just set. Let cool completely, then cover in glaze.
• To make glaze, whisk together brownie butter, sugar and eggnog, stirring well for 1-2 full minutes until combined. If it still doesn't appear glaze-like, add in eggnog 1/2 tablespoon at a time and mix again. Don't worry if it becomes too liquidy - just add a tiny bit of powdered sugar until you get the desired consistency. Spoon glaze on bread then serve.

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.

CHRISTMAS EGGNOG BREAD

Steps:

• Beat sugar and egg in mixing bowl.
• Beat in melted butter.
• Add eggnog and extract. Mix.
• Sift flour, baking powder, salt, cinnamon and nutmeg over the eggnog mixture.
• Stir until moistened.
• Mix in nuts and fruit.
• Turn into greased 9x9x3 loaf pan.
• Bake at 350 degrees for about 1 hour until an inserted wooden pick comes out clean.
• Let stand for 20 minutes.
• Turn out onto rack to cool.
• Variations: Use measurements above.
• Pecan and Dried Cranberries.
• Pineapple and Coconut (drain pineapple).
• Walnut and Raisin (raisins soaked in Apricot brandy or any other fruity juice and then drained).

CHOCOLATE CHIP EGGNOG MUFFINS

Steps:

• In bowl, combine dry ingredients and chocolate chips.
• In large bowl, whisk together ¾ cup sugar, eggs, eggnog and oil. Stir in flour mixture until just combined.
• Spoon batter into prepared muffin cups. Sprinkle with remaining sugar.
• Bake at 375 for 20-25 minutes. Let cool on rack for 5 minutes before removing from pans.