Eggnog Quickbread With Eggnog Icing Recipes

EGGNOG QUICK BREAD

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.

EGGNOG QUICKBREAD WITH EGGNOG ICING

Steps:

• Preheat oven to 350 degrees F.
• Using a large mixing bowl, add eggs and beat.
• Add sugar, eggnog, melted butter, rum extract and vanilla extract. Mix well.
• Add flour, baking powder, nutmeg and cinnamon. Stir until well combined.
• Pour mixture in to a greased loaf pan. Bake for 45 minutes until golden brown and toothpick comes out clean. Let cool for 10 minutes. Remove from pan.
• To make icing: Whisk together the powdered sugar and 3 tablespoons of eggnog. Note: Add additional eggnog if you want the icing to be thinner. Pour the icing over the top of the bread.

EGGNOG QUICK BREAD

Steps:

• beat eggs in large mixing bowl.
• Add next 5 ingredients blending well.
• Add remaining ingredients and stir until just moist.
• Pour into a greased loaf pan and bake at 350* for 45 to 50 minutes. Cool 10 minutes, removed from pan.