Eggnog Mini Loaves Bread Recipes
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 MINI LOAVES
The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Tender slices go great with a cup of coffee. -Beverly Elmore, Spokane, Michigan
Provided by Taste of Home
Time 45m
Yield 3 loaves (6 pieces each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. 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., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 158 calories, Fat 6g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein.
LENNIE'S CRANBERRY MANDARIN MINI LOAVES
Many years ago I made a cranberry-orange bread from a magazine clipping. It got lost and I've never found a suitable replacement, but this year, with the help and encouragement of Zaar members, I created my own version -- and I love it! I used the mini loaf pans to make this, so I could have 4. If you use bigger loaf pans, you will need to bake the loaves longer.
Provided by Lennie
Categories Quick Breads
Time 50m
Yield 4 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350F; spray 4 mini loaf pans with Pam and set aside (you could also do this in two 8x4 loaf pans, if you can't find the smaller pans, but the baking time will likely be longer).
- In a large bowl, combine dry ingredients (flour, sugar, baking powder and salt); add cranberries to flour mixture and stir so berries are somewhat coated in flour-- this helps prevent the cranberries from sinking to the bottom of the loaves when baking.
- Set aside.
- In a separate bowl, beat eggs and milk (I used lowfat milk) with a mixer on low, then beat in 1/4 cup juice reserved from tinned oranges, the oil, the extract and the orange zest.
- Stir wet mixture into dry mixture, stirring just until dry ingredients are moistened; do not overmix.
- Make sure tinned oranges are well drained, then stir into batter.
- Divide batter between 4 mini loaf pans (you'll find they'll be about 3/4 full).
- Bake in preheated oven for 35 to 40 minutes; a tester will come out clean.
- Cool on rack in tins for about 15 minutes, then remove from tins and let sit on rack until completely cool.
EGGNOG QUICK BREAD
Great tasting 'Christmas' bread. Add some crushed candy canes or frozen cranberries for something different. Try cupcakes or mini-loaves too!
Provided by Devon S
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F (175 C).
- Grease bottom of 9X5 loaf pan.
- Beat eggs in large bowl.
- Stir in sugar, butter, eggnog, rum extract, vanilla extract.
- Combine flour, baking powder, salt and nutmeg.
- Stir dry mix into egg mixture, just enough to moisten dry ingredients.
- Pour batter into pan.
- Bake for 40 to 60 minutes, or until tooth pick comes out clean when poked in the middle.
- Let cool for 10 min then turn out onto wire rack to cool completely.
- Wrap and store in refridgerator.
Nutrition Facts : Calories 262.1, Fat 10.3, SaturatedFat 6.1, Cholesterol 68.1, Sodium 235.6, Carbohydrate 37.8, Fiber 0.6, Sugar 18.7, Protein 4.4
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