Glorious Eggnog Bread Recipes

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.

GLORIOUS EGGNOG BREAD

Steps:

• 1. Heat oven to 350^. Grease a 9x5-inch loaf pan. Bread: In a large bowl,with a whisk, blend together the eggs, eggnog, rum, sugar, vanilla, butter and oil.
• 2. In another bowl sift together the flour, INSTANT pudding, baking powder, soda, salt and nutmeg. Add the mixture to the eggnog mixture and stir just enough to moisten; pour into prepared pan.
• 3. Bake for 50 to 55 minutes, test with a toothpick to make sure you do not bake too long. Cool 10 minutes in the pan then loosen around the sides with a table knife and remove from pan. Cool completely on wire rack. If not glazing bread brush sides and top of bread with melted melted butter. Glaze: In a bowl mix powdered sugar with enough of the eggnog and the rum to make of spreading consistency.

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.

EGGNOG BREAD

Steps:

• Preheat oven to 350°. Grease a 8x4-in. loaf pan., In a large bowl, beat eggs, sugar and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; beat into egg mixture alternately with eggnog, beating well after each addition. Fold in cherries, pecans and raisins. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to 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.

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).

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.