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 Eggnog Quick Bread

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Number of posts : 2738
Age : 57
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Eggnog Quick Bread   Wed Aug 01, 2012 5:47 pm

Recipes ●Diabetic Friendly Recipes
Tuesday, December 14, 2010
Eggnog Quick Bread
Tina twisted my arm when she posted about this eggnog bread on her facebook page. We just so happened to have a jug of it still in the fridge (we're not huge fan of it, but we still bought one from Costco)...so I hid about 2 Cups of it away so they wouldn't drink it. Um, let's just say, I will be buying eggnog now, just for this bread alone! YUM! So, think about have this as part of your Christmas goodies! I've frozen the big loaf for when Father in Law is here next week, I bet he'll like it too.

Holiday Eggnog Bread
adapted from Mommy's Kitchen

2 - eggs
1 1/4 - cups sugar
1 3/4 cups eggnog
1/2 - cup butter, melted
1/4 - teaspoon nutmeg
1 - teaspoon spiced rum
1 - teaspoon vanilla extract
2 1/4 - cups all purpose flour
2 teaspoon baking powder
1/4 - tsp salt
1 - 3.4 oz package instant french vanilla or vanilla pudding -powder

Eggnog Glaze

1 - Cup Powdered Sugar
Enough eggnog to make a glaze to drizzle over bread
splash of vanilla extract

Preheat oven to 350 degrees. Grease loaf pan or mini loaf pans ( this made 1 regular loaf and 1 mini loaf for me). Beat eggs, add sugar, eggnog, butter, rum and vanilla extract. Sift together the flour, baking powder, salt and nutmeg. Add the flour mixture to the batter and mix well.

Add the instant pudding powder and blend. Pour into greased loaf pans. Bake at 350 degrees for about 55 minutes for large loaf or 20-25 minutes for mini pans. Bread will be golden brown and a toothpick inserted comes out clean. Cool in pans 10 minutes. Remove and cool completely on a baking rack. When cool drizzle eggnog glaze on top.

To make the glaze:
Mix (1) cup powdered sugar, vanilla and enough eggnog to make a pourable glaze. Drizzle over cooled loaves. Let glaze set before storing bread.
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