Let the Christmas baking begin. To start off the baking season, I chose a simple yet delicious quick bread recipe. Eggnog, this rich and creamy beverage served during the holidays baked into tender, flavorful loaves. Who could ask for more?
Not only is eggnog used in this recipe, you also have the seasonal spices of cinnamon and nutmeg. Add a touch of rum (I used brandy) extract and vanilla extract to your batter and your have a holiday bread worthy of gift giving, holiday parties, or for family and friends. I hid a loaf just for me to enjoy with my tea:) Shh, don't tell.
Mini Eggnog Loaves
From "Taste of Home" magazine
Ingredients:
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 eggs
1 cup eggnog
3/4 cup sugar
1/2 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons rum extract
Directions:
1. 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.
2. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yield: 3 loaves.
These loaves look beautiful!!
ReplyDeleteThis is a simple and delicious holiday cake recipe. Thanks for sharing, Geraldine.
ReplyDeleteI love eggnog in baking and these little loaves look delicious!
ReplyDeleteOh wow does this bread sound yummy! Perfect for the Christmas holiday! Love your pretty Cardinal plate!
ReplyDelete