Eggnog Bread
By
Teresa Jacobson
@foundmyzen
1
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, Double Chocolate Zucchini Bread, Lemon Poppyseed Bread/Muffins, and Cranberry Orange breads.
* The Eggnog Bread is the one on the far right of photo. Also pictured, Double Chocolate Zucchini Bread, Lemon Poppyseed Bread/Muffins, and Cranberry Orange breads.
Rating:
★★★★★ 4 votes5
Comments:
Serves:
3 mini loaves
Prep:
20 Min
Cook:
35 Min
Method:
Bake
Ingredients
-
2 largeeggs
-
1 ceggnog
-
2 tsprum or rum extract (optional)
-
1 csugar
-
1 tspvanilla
-
1/2 cbutter, softened
-
2 1/4 cflour
-
2 tspbaking powder
-
1/2 tspsalt
-
1/4 tspfreshly grated nutmeg
How to Make Eggnog Bread
- Preheat oven to 350 degrees F. Coat preferred pan(s) with nonstick spray.
- In a large bowl, combine eggs, eggnog, rum extract, sugar, vanilla, and butter until well blended; set aside.
- In 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 - VARIATION*** Add about 3/4 - 1 cup fresh cranberries to the batter. Very nice flavor and color!
About Eggnog Bread
Course/Dish: Muffins Sweet Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
