Eggnog Cherry Bread Food

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.

CHERRY EGGNOG QUICK BREAD

Steps:

• Preheat oven to 350 degrees F. Grease 9" x 5" loaf pan. Combine flour, sugar, baking powder and nutmeg in large bowl. Stir eggnog, butter, eggs and vanilla in medium bowl until well blended. Add eggnog mixture to flour mixture. Mix just until all ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pan. Bake 45 to 50 minutes until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Store tightly wrapped in plastic wrap at room temperature.

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 QUICK BREAD

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.

EGGNOG FRUIT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan.
• Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

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.

EGGNOG & DRIED CHERRY BREAD PUDDING

Steps:

• Grease a shallow 2-quart casserole dish. Place bread in casserole; sprinkle with cherries.
• In a medium bowl, mix eggs until well beaten. Add rum, if using, cinnamon, and salt, whisking until blended. Stir in eggnog. Pour eggnog mixture over bread, pressing bread into custard.
• Cover and refrigerate bread mixture for 30 minutes or overnight to allow bread to absorb custard, stirring once.
• Preheat oven to 350 degrees. Bake bread pudding, uncovered, 50 to 55 minutes or until center is almost set. Cool in pan on wire rack for 15 minutes.
• Just before serving, place ice cream in small microwaveable serving bowl; heat in microwave oven on High 30-35 seconds, stirring once. Remove bowl from microwave and stir until smooth, but still thick and cool.
• Serve 'sauce' with warm bread pudding.

OVERNIGHT EGGNOG BREAD PUDDING WITH CHERRY-BOURBON SAUCE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place bread cubes in baking dish.
• In medium bowl, mix 1/4 cup sugar and nutmeg. Add eggs; beat well with wire whisk. Stir in eggnog. Pour over bread; stir gently to coat. Cover; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Uncover dish; sprinkle top with 2 tablespoons sugar. Place dish in larger baking pan; place in oven. Pour 1/2 inch water into larger pan. Bake 40 to 45 minutes or until lightly browned and knife inserted in center comes out clean. Remove pan from water bath.
• Meanwhile, in medium saucepan, cook pie filling and butter over medium-high heat for about 10 minutes or until butter is melted and filling is bubbly, stirring frequently. Remove from heat; stir in bourbon.
• To serve, cut bread pudding into squares; place on individual dessert plates. Serve warm with cherry sauce.

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.