CHERRY EGGNOG QUICK BREAD
Provided by internationalrecipes
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease 9" x 5" loaf pan. Combine flour, sugar, baking powder and nutmeg in large bowl. Stir eggnog, butter, eggs and vanilla in medium bowl until well blended. Add eggnog mixture to flour mixture. Mix just until all ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pan. Bake 45 to 50 minutes until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Store tightly wrapped in plastic wrap at room temperature.
CHERRY NUT BREAD
Chopped pecans and maraschino cherries perk up this pound cake-like bread. The pretty slices are rich and moist with a crisp golden crust. This is my husband's favorite bread. -Melissa Gentner, Tecumseh, Michigan
Provided by Taste of Home
Time 1h15m
Yield 4 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). , In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans., Transfer to four greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 148 calories, Fat 8g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 108mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
EGGNOG QUICK BREAD
This eggnog bread would be good sprinkled with confectioners' sugar and served with Christmas breakfast.
Provided by Bev
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
- Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
- Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
- Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 37.8 g, Cholesterol 63.8 mg, Fat 10.3 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 256.3 mg, Sugar 18.6 g
EGGNOG FRUIT BREAD
Presents from the pantry are a tradition in my family, and this moist, fruity quick bread is a favorite. I wrap loaves in cellophane and garnish with stickers and curly ribbons. -Margo Stich, Rochester, Minnesota
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts. , Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 197 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
EGGNOG FRUIT BREAD
I've made this yummy recipe every Christmas in my adult life.
Provided by T. Little
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan.
- Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 44 g, Cholesterol 53.7 mg, Fat 10.1 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 4 g, Sodium 331 mg, Sugar 22.2 g
CHERRY EGGNOG BREAD
This is so easy and very tasty. I make it all of the time for brunch. It is especially popular at christmas time. If you like cherries and eggnog, this recipe is no fail!
Provided by GzNKz4evr
Categories Breads
Time 1h35m
Yield 12 slices
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Spray a loaf pan with non-stick cooking spray. Set aside.
- You may combine dry ingredients and wet ingredients separately before incorporating, but I prefer to put them all in one bowl and mix together to save time.
- Once well mixed, place batter in the loaf pan. Batter will be thick.
- Bake for approximately 75 minutes, though time will vary with ovens.
- After cooled, remove bread from loaf pan.
- Mix together powdered sugar and eggnog. When smooth, drizzle over top of bread. Top with almonds. (Almonds can be toasted if desired.) Serve immediately. Bread is very good when served warm, but is not necessary.
CHERRY NUT EGGNOG BREAD
Steps:
- Preheat oven to 350°
- Blend eggnog, butter, eggs and vanilla; mix well. In separate bowl, combine flour, sugar, baking powder and nutmeg; add to mixture. Mix just until all ingredients are moistened. Stir in walnuts and cherries.
- Spoon into greased 9 x 5-inch loaf pan. Bake 45 to 50 minutes or until wooden toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes; remove from pan, then cool completely on wire cooling rack. Store at room temperature tightly wrapped in plastic wrap.
EGGNOG & DRIED CHERRY BREAD PUDDING
This came from Good Housekeeping Nov'04. I love bread pudding, and eggnog - so it's a perfect fit for me. Now, I just need a reason to make it.
Provided by knitaholic
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a shallow 2-quart casserole dish. Place bread in casserole; sprinkle with cherries.
- In a medium bowl, mix eggs until well beaten. Add rum, if using, cinnamon, and salt, whisking until blended. Stir in eggnog. Pour eggnog mixture over bread, pressing bread into custard.
- Cover and refrigerate bread mixture for 30 minutes or overnight to allow bread to absorb custard, stirring once.
- Preheat oven to 350 degrees. Bake bread pudding, uncovered, 50 to 55 minutes or until center is almost set. Cool in pan on wire rack for 15 minutes.
- Just before serving, place ice cream in small microwaveable serving bowl; heat in microwave oven on High 30-35 seconds, stirring once. Remove bowl from microwave and stir until smooth, but still thick and cool.
- Serve 'sauce' with warm bread pudding.
Nutrition Facts : Calories 307.9, Fat 14.6, SaturatedFat 7.8, Cholesterol 188.6, Sodium 320.5, Carbohydrate 34, Fiber 1, Sugar 15.6, Protein 10.6
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