Apricot Macadamia Eggnog Bread Food
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
YUMMY APRICOT PECAN BREAD
Every time I prepare this yummy bread, I always receive raves. It's perfect with coffee or as a gift, plus it's really quick and easy to prepare. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, beat the milk, eggs and butter; stir into dry ingredients just until moistened. Fold in the cheese, apricots and pecans. Spoon into 2 greased 8x4-in. loaf pans. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap and freeze individual cooled loaves. To use, thaw at room temperature.
Nutrition Facts : Calories 189 calories, Fat 9g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 223mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.
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.
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
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.
APRICOT PECAN EGGNOG BREAD
This is based on truebrit's Eggnog Bread (#103993) which is delicious. Since I'm not really a fan of raisins or cherries, I substituted dried apricots, plus I increased the amount of pecans. The original recipe calls for a regular loaf pan baked at 350F for 70 minutes. I use 3 tiny loaf pans (3in. x 5 1/2in. x 2 in.). at 325F for a about 50 minutes, and substitute Splenda for the sugar.
Provided by Fran6
Categories Quick Breads
Time 1h5m
Yield 3 loaves
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat together butter, Splenda and eggs.
- Combine flour, baking powder and salt. Stir into butter mixture alternately with the eggnog.
- Fold in apricots and pecans by hand.
- Spoon into 3 greased tiny loaf pans.
- Bake at 325F for 50 minute or until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 1036.9, Fat 52.4, SaturatedFat 16.9, Cholesterol 231.6, Sodium 1226.4, Carbohydrate 126.5, Fiber 10.4, Sugar 41, Protein 22.6
WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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