Eggnog Fruit 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.

EGGNOG BREAD WITH FRUIT

Steps:

• Combine flour, baking powder, and salt; set aside.
• Beat eggs, sugar, and butter in large mixing bowl.
• While continuing beating, add flour mixture alternately with egg nog into the mixing bowl, beginning and ending with flour mixture. Beat until moistened.
• Stir remaining ingredients into mixing bowl.
• Grease or spray a 8 1/2 x 4 1/2 x 3 inch loaf pan or 3 mini pans. Pour batter into prepared pan(s).
• Bake at 350 for 70 minutes (mini pans will take 40 to 45 minutes) or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove to wire rack and cool.

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.

EGGNOG FRUIT BREAD

Steps:

• Preheat oven to 350 degrees F. Prepare two 8"x4" loaf pans or one 9"x5" loaf pan by spraying with cooking spray and sprinkling inside with flour.
• In a large bowl, beat eggs and butter. Beat in the sugar, extracts and eggnog.
• Combine 2-1/2 cups flour, baking powder, salt and pumpkin pie spice; gradually add to egg mixture. Add the fruit and stir into batter. Fold in walnuts.
• Pour into the prepared loaf pan(s). Bake at 350° for 60-65 minutes or until a toothpick comes out clean.
• While the bread bakes, prepare the glaze by mixing together the eggnog and almond extract with a fork in a small bowl. Add powdered sugar until desired consistency is reached.
• Cool for 10 minutes before removing from pans to wire racks to cool completely. Drizzle with eggnog glaze if using.

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.

EGGNOG BREAD

Steps:

• Preheat the oven to 350 degrees.
• In a medium bowl, stir together the sugar, eggnog, oil, eggs and extract. In a separate bowl, combine the flour, baking powder, salt, nutmeg and cinnamon. Add the dry ingredients to the wet ingredients and stir until just combined.
• Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• To make the glaze, combine the powdered sugar, eggnog and extract in a small bowl. Mix until it is smooth.
• Once the bread has mostly cooled, spread the glaze on top of the bread. Sprinkle with nutmeg.
• This bread is delicious when served fresh.

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).

HOLIDAY EGGNOG BREAD

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.