Oh eggnog, eggnog, how I do love you. You are just the ticket for smoothing out a little hootch, happily consumed on Christmas eve in the name of good cheer. You are the perfect accompaniment to some of those Christmas cookies, and mixed into the egg mixture, you made marvelous French Toast on Christmas morning. But why, dear eggnog, is there so much of you left when the celebrations are all over?
Well, there’s just one thing to do…. turn you into something else.
Poof! You are now a fruit bread.
FRUITED EGGNOG BREAD
Yield: Makes two 7.75″ x 3.75″ loaves, or ( 1 ) 9″ x 5″ loaf
- 2 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1/2 tsp. mace (nutmeg is a good substitute.)
- 1 1/2 cups eggnog
- 1/4 cup butter, melted
- 1 egg, beaten
- 1 tsp. rum flavoring
- 3/4 cup chopped pecans
- 3/4 cup mixed candied fruits
1. Preheat oven to 350*F. Grease a 9″ x 5″ pan or two smaller pans ( approx. 8″ x 4″); or line with parchment paper, leaving an overhang on the long sides of the pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt and mace.
3. In another smaller bowl, beat the egg with a whisk, stir in melted butter, eggnog and rum flavoring. Add all at once to flour mixture and stir with a spoon just until flour is moistened. (Mixture will be lumpy.)
4. Fold in pecans and fruits; spread batter in pan(s). Bake 1 hour or until tester inserted in center comes out clean.
5. Cool breads in pan on wire rack 10 minutes, remove from pan(s) to cool.
This bread will freeze nicely if wrapped in plastic wrap and then foil.. Thaw at room temperature. Makes 1 large, or 2 smaller loaves.
The flavor of eggnog is apparent in this bread, but it is not overly sweet. We like it lightly toasted and served with coffee. It’s also a nice snack if served with a glass of cold milk or more eggnog.