Christmas Eggnog Bread Recipes

Steps:

• Preheat oven to 350°. Grease a 8x4-in. loaf pan., In a large bowl, beat eggs, sugar and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; beat into egg mixture alternately with eggnog, beating well after each addition. Fold in cherries, pecans and raisins. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, whisk the egg, eggnog, applesauce and oil. Stir into dry ingredients just until moistened. Fold in raisins and pecans. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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.

Steps:

• Beat sugar and egg in mixing bowl.
• Beat in melted butter.
• Add eggnog and extract. Mix.
• Sift flour, baking powder, salt, cinnamon and nutmeg over the eggnog mixture.
• Stir until moistened.
• Mix in nuts and fruit.
• Turn into greased 9x9x3 loaf pan.
• Bake at 350 degrees for about 1 hour until an inserted wooden pick comes out clean.
• Let stand for 20 minutes.
• Turn out onto rack to cool.
• Variations: Use measurements above.
• Pecan and Dried Cranberries.
• Pineapple and Coconut (drain pineapple).
• Walnut and Raisin (raisins soaked in Apricot brandy or any other fruity juice and then drained).

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread hazelnuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove the pan from the oven, transfer the nuts to a bowl, and let them cool.
• Place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. Program the machine for a basic cycle with the crust as "medium." Press start. Do not use the delay timer.
• Place the cooled toasted hazelnuts into the machine between Knead Cycle 1 and Knead Cycle 2. When the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack.
• Prepare the glaze by combining the confectioners' sugar and eggnog in a bowl; mix well. It should be a drizzling consistency. Drizzle the glaze on the cooled bread before slicing.

Steps:

• In lg bowl mix butter, sugar and eggs well.
• Combine flour, baking powder and salt.
• Stir into butter mixture alternately with eggnog.
• Mix only until moistened.
• Fold in pecans, raisins and cherries.
• Spoon into greased loaf pan.
• Bake at 350* for 70 minutes, or until bread tests done.