Eggnog Mini Loaves Food

EGGNOG MINI LOAVES

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks.

MINI EGGNOG LOAVES

Steps:

• 1. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extract; stir into the dry ingredients just until mositened.
• 2. Pour into three greased mini loaf pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
• 3. Cool for 10 minutes before removing from pans to wire racks.
• 4. Note: If you don't want to do the mini loaf pans you can put it in a standard size one.

EGGNOG (MINI LOAVES) BREAD

Steps:

• 1. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.
• 2. In another bowl, beat the eggs, eggnog, sugar, melted butter, vanilla extract and rum extract. Stir into dry ingredients just until moistened.
• 3. Pour into three greased 5 3/4-in. X 3-in. X 2-in. loaf pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean.
• 4. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 loaves.

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.