Eggnog Fruit Fluff Recipes

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 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 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.