Monday, December 13, 2010

Egg Nog Bread

I love egg nog and until this year I had no idea people actually made stuff with it! I had to try some of these recipes and this one was at the top of my list. I was really glad this turned out as well as it did. It is a very moist, and sweet bread. The egg nog flavor was there, but not overpowering. The family really enjoyed this one and I would definitely make again next year. Try this out egg nog lovers! For step by step instructions go to Mommy's Kitchen.

Egg Nog Bread
adapted from Mommy's Kitchen

Makes 5 mini loaves or 1 large loaf

2   eggs
1 1/4 cups sugar
1 3/4 cups eggnog
1/2 cup butter, melted
1/4 teaspoon nutmeg
1 teaspoon rum extract
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

Egg Nog Glaze

1  cup Powdered Sugar
Enough eggnog to make a glaze to drizzle over bread *I used about 1/4 cup

Preheat oven to 350 degrees. Grease bottom of bread pan or mini loaf pans. 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 and blend. Pour into greased mini loaf pans or large loaf pan. Bake at 350 degrees for 20-25 minutes for mini loaves and 60 minutes for 1 large loaf. Bread will be golden brown and a toothpick inserted comes out clean. Cool in pan(s) 10 minutes. Remove and cool completely on a baking rack. When cool drizzle eggnot glaze on top.

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



Yum! You know me and my love of eggnog! I've got some left in the fridge still...better make this recipe! Your photos look great, too!

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