eggnog bread
This one always surprises people. Even people who don't like eggnog like this bread! It was a holiday favorite at my coffee shop and has earned a place in my "holiday traditions" file. It makes great muffins too and freezes well. * The Eggnog Bread is the one on the far right of photo. Also pictured, http://www.justapinch.com/recipes/dessert/chocolate/double-chocolate-zucchini-bread.html?p=5, http://www.justapinch.com/recipes/bread/muffins/lemon-poppyseed-bread-muffins.html?p=3, and Cranberry Orange breads.
prep time
20 Min
cook time
35 Min
method
Bake
yield
3 mini loaves
Ingredients
- 2 large eggs
- 1 cup eggnog
- 2 teaspoons rum or rum extract (optional)
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup butter, softened
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
How To Make eggnog bread
-
Step 1Preheat oven to 350 degrees F. Coat preferred pan(s) with nonstick spray.
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Step 2In a large bowl, combine eggs, eggnog, rum extract, sugar, vanilla, and butter until well blended; set aside.
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Step 3In a separate bowl, sift together the flour, baking powder, salt, and nutmeg. Add to eggnog mixture and stir until just blended; pour into prepared pan(s) and bake. standard muffins: about 20 minutes jumbo muffins: about 25-30 minutes mini loaves: 35-40 minutes 9x5 loaf pan: 40-60
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Step 4VARIATION*** Add about 3/4 - 1 cup fresh cranberries to the batter. Very nice flavor and color! - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Muffins
Category:
Sweet Breads
Diet:
Vegetarian
Keyword:
#butter
Keyword:
#eggs
Keyword:
#rum
Method:
Bake
Culture:
American
Ingredient:
Flour
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