Eggnog Tea Bread Recipes

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EGGNOG QUICK BREAD



Eggnog Quick Bread image

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

2 eggs, beaten
1 cup eggnog
2 teaspoons rum flavored extract
1 cup white sugar
1 teaspoon vanilla extract
½ cup butter, softened
2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg

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



Christmas Eggnog Bread image

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

1/2 cup packed brown sugar
1/2 cup white sugar
1 large egg
1/4 cup butter or 1/4 cup hard margarine, melted
1 1/2 cups eggnog
1 teaspoon rum or 1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2/3 cup chopped pecans or 2/3 cup walnuts
1 cup cut mixed glace fruit

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 MINI LOAVES



Eggnog Mini Loaves image

The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Tender slices go great with a cup of coffee. -Beverly Elmore, Spokane, Michigan

Provided by Taste of Home

Time 45m

Yield 3 loaves (6 pieces each).

Number Of Ingredients 11

2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs, room temperature
1 cup eggnog
3/4 cup sugar
1/2 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons rum extract

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.

Nutrition Facts : Calories 158 calories, Fat 6g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein.

EGGNOG TEA BREAD



Eggnog Tea Bread image

Make and share this Eggnog Tea Bread recipe from Food.com.

Provided by dicentra

Categories     Quick Breads

Time 45m

Yield 4 loaves

Number Of Ingredients 5

1 (16 ounce) package pound cake mix
1/2 teaspoon ground nutmeg
2 large eggs
1 cup sifted powdered sugar
1 tablespoon refrigerated eggnog

Steps:

  • Combine first 4 ingredients in a large mixing bowl; beat at medium speed of an electric mixer 3 minutes.
  • Pour batter into 4 greased 6" x 3" x 2" loafpans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on wire racks.
  • Combine powdered sugar and 1 tablespoon eggnog, stirring well; drizzle over bread.

Nutrition Facts :

CHERRY EGGNOG BREAD



Cherry Eggnog Bread image

This is so easy and very tasty. I make it all of the time for brunch. It is especially popular at christmas time. If you like cherries and eggnog, this recipe is no fail!

Provided by GzNKz4evr

Categories     Breads

Time 1h35m

Yield 12 slices

Number Of Ingredients 13

3/4 cup maraschino cherry, drained and chopped
2 1/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon nutmeg
3/4 teaspoon salt
1 cup sugar
3/4 cup butter, softened
3 eggs
1 cup eggnog
icing
1/2 cup powdered sugar
4 teaspoons eggnog
1/4 cup sliced almonds

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.

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  • In a large mixing bowl add eggs and beat. Next add sugar, eggnog, melted margarine, rum extract, and vanilla. Mix until combined.
  • Pour into a greased loaf pan. Bake at 350 degrees for 45-50 minutes until lightly brown and toothpick comes out clean. Let cool for about 10 minutes and remove from pan.
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  • Preheat oven to 350 F degrees. Line a 9x5" loaf pan with parchment paper, or spray with baking spray (this is the one I use). Set aside.
  • In a mixing bowl, add all dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg), and whisk to combine.
  • In a separate, larger mixing bowl, add eggs and whisk. Whisk in sugar, then vegetable oil, melted butter, eggnog, vanilla extract and rum.
  • Add dry ingredients to eggnong mixture, using a rubber spatula or wooden spoon to stir until JUST combined.


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