CHRISTMAS EGGNOG BREAD
"This bread is better if you make it the day before you plan to serve it," says Judith Malhotra of Toledo, Ohio. "That gives it time for the flavors to blend."
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, whisk the egg, eggnog, applesauce and oil. Stir into dry ingredients just until moistened. Fold in raisins and pecans. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 180mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
CHRISTMAS EGGNOG BREAD
This beautiful, delicious bread will become a favorite with your family and friends. I always get asked for this recipe!
Provided by MizzNezz
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In lg bowl mix butter, sugar and eggs well.
- Combine flour, baking powder and salt.
- Stir into butter mixture alternately with eggnog.
- Mix only until moistened.
- Fold in pecans, raisins and cherries.
- Spoon into greased loaf pan.
- Bake at 350* for 70 minutes, or until bread tests done.
Nutrition Facts : Calories 2644.1, Fat 116.1, SaturatedFat 47.2, Cholesterol 694.9, Sodium 3666.8, Carbohydrate 371.6, Fiber 12.2, Sugar 217.5, Protein 46.1
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
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
I make this every Christmas. It is tasty and colorful, and it looks so pretty on the dessert tray! Instead of using just raisins, I like to use a mixture of raisins, zante currants and white raisins. (sultanas.) It makes a terrific food gift, too!
Provided by truebrit
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a large mixing bowl, beat together butter, sugar and eggs.
- Combine the flour, baking powder and salt, and stir into butter mixture alternately with the eggnog; mix only until dry ingredients are moistened.
- Fold in pecans, raisins and cherries by hand.
- Spoon into a greased 8-1/2" x 4-1/2" x 2-1/2" loaf pan.
- Bake at 350 for 70 minutes or until a wooden toothpick inserted in center comes out clean.
Nutrition Facts : Calories 3099.1, Fat 117.3, SaturatedFat 47.4, Cholesterol 694.9, Sodium 3669.3, Carbohydrate 467, Fiber 15.5, Sugar 217.9, Protein 59
HOLIDAY EGGNOG BREAD
I got this recipe from an old friend. It combines two holiday favorites- eggnog and fruit-and-nut bread. My children look forward to me making it each Christmas, plus I give loaves as gifts to my co-workers.
Provided by Taste of Home
Time 1h5m
Yield 2 regular loaves or 4 mini loaves.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine the eggnog, eggs and oil; add to dry ingredients, stirring just until moistened. Fold in apricots and pecans. Pour into two greased 8x4-in. or four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine icing ingredients until smooth; spread over bread.
Nutrition Facts :
HOLIDAY RUM EGGNOG BREAD
Make and share this Holiday Rum Eggnog Bread recipe from Food.com.
Provided by OceanIvy
Categories Breads
Time 1h
Yield 1-3 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease only the bottom of a 9x5 loaf pan (or three 5 3/4 x 3 1/4 inch loaf pans). In a large bow beat the eggs.
- Blend in sugar, eggnog, butter, rum extract and vanilla extract.
- Combine the flour, baking powder, walnuts, salt and nutmeg, stirring to combine.
- Mix into the eggnog mixture; stir just enough to moisten the dry ingredients.
- Pour the batter into pan(s).
- If baking bread in large pan, bake 40-60 minutes, or until a tester in the center comes out clean.
- If baking the breads in the smaller pans, bake 35-40 minutes.
- Cool 10 minutes, then remove from pan.
- Cool breads completely, then wrap tightly. Keep in the refrigerator.
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