EGGNOG BREAD
Steps:
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease an 8×4-inch loaf pan, then line it with parchment paper so that some of the paper hangs out the sides like handles. Lightly grease the pan once more, then set it aside.
- In a large mixing bowl, beat together the butter and sugar until smooth. Add the eggs one at a time, beating for 1 minute and scraping down the bowl after each addition. Beat in the vanilla extract.
- In a separate bowl, stir together the all-purpose flour, white whole wheat flour, baking powder, nutmeg, and salt.
- With the mixer running on low speed, add one-third of the flour mixture, then half of the eggnog and all of the rum, the next one-third of the flour mixture, the remaining half of the eggnog, then the final one-third of the flour. Fully incorporate the ingredients between additions before adding the next. Scrape the batter into the prepared loaf pan.
- Bake the eggnog bread until pale golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then remove from the pan by lifting with the parchment handles. Place on a cooling rack.
- When the loaf is mostly cooled but still warm to the touch, whisk together the glaze ingredients (powdered sugar and rum/brandy/bourbon or eggnog) in a small bowl.
- Drizzle the glaze over the loaf, then allow the loaf to stand until the glaze is set and dry. Slice and serve.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 10), Calories 264 kcal, Carbohydrate 35 g, Protein 8 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 57 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 4 g
EGGNOG BREAD
Someone always asks for the recipe when I make this rich bread for the holidays or give as gifts. It's easy to make and quite delicious. The bread is a traditional part of the season at my home here in the foothills of the Blue Ridge Mountains. -Ruth Bickel, Hickory, North Carolina
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease a 8x4-in. loaf pan., In a large bowl, beat eggs, sugar and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; beat into egg mixture alternately with eggnog, beating well after each addition. Fold in cherries, pecans and raisins. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 202 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 206mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
EGGNOG QUICK BREAD
This eggnog bread would be good sprinkled with confectioners' sugar and served with Christmas breakfast.
Provided by Bev
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 37.8 g, Cholesterol 63.8 mg, Fat 10.3 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 256.3 mg, Sugar 18.6 g
EGGNOG FRUIT BREAD
Presents from the pantry are a tradition in my family, and this moist, fruity quick bread is a favorite. I wrap loaves in cellophane and garnish with stickers and curly ribbons. -Margo Stich, Rochester, Minnesota
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 197 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
GLORIOUS EGGNOG BREAD
This recipe is tweaked from Jello Pudding recipes... If you like eggnog and pudding and rum you will love this recipe!It's delicious with a nice cup of coffee for breakfast.Spread on some jelly if you like. You might like it as a dessert with some ice cream and some caramel sauce.
Provided by Pat Duran
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 19
Steps:
- 1. Heat oven to 350^. Grease a 9x5-inch loaf pan. Bread: In a large bowl,with a whisk, blend together the eggs, eggnog, rum, sugar, vanilla, butter and oil.
- 2. In another bowl sift together the flour, INSTANT pudding, baking powder, soda, salt and nutmeg. Add the mixture to the eggnog mixture and stir just enough to moisten; pour into prepared pan.
- 3. Bake for 50 to 55 minutes, test with a toothpick to make sure you do not bake too long. Cool 10 minutes in the pan then loosen around the sides with a table knife and remove from pan. Cool completely on wire rack. If not glazing bread brush sides and top of bread with melted melted butter. Glaze: In a bowl mix powdered sugar with enough of the eggnog and the rum to make of spreading consistency.
EGGNOG QUICK BREAD
This is my favorite holiday bread to make and I am not that much of an eggnog lover! Make great gifts! You can freeze the eggnog and make year long, too!
Provided by HDMac
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 9
Steps:
- beat eggs in large mixing bowl.
- Add next 5 ingredients blending well.
- Add remaining ingredients and stir until just moist.
- Pour into a greased loaf pan and bake at 350* for 45 to 50 minutes. Cool 10 minutes, removed from pan.
Nutrition Facts : Calories 3019.4, Fat 113.9, SaturatedFat 29.1, Cholesterol 521.9, Sodium 2077.9, Carbohydrate 440.9, Fiber 7.7, Sugar 223.8, Protein 54.2
CHRISTMAS EGGNOG BREAD
This came from a friend. I made this as written and it turns out beautifully every time. I always include a loaf of this bread in my Christmas crates that we make up for my family. I have included 3 variations I came up with. We love this bread toasted. Yes...toasted. What can possibly be wrong about toasted cake? Try it...you just might like it. Try it for breakfast instead of regular toast. This makes a large loaf and freezes beautifully.
Provided by luvcookn
Categories Quick Breads
Time 1h15m
Yield 1 large loaf, 10 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 369.1, Fat 13.6, SaturatedFat 5.3, Cholesterol 55.8, Sodium 406.8, Carbohydrate 56, Fiber 1.8, Sugar 24.2, Protein 6.7
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