December 7

EggNog Bread with a topping or nuts and berries in the bread.

Guess what you can do with left over eggnog from that party you threw and had people that can't have dairy.  Well lets make something with it besides a cocktail.  Lets bake again.

2 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 cup eggnog or 1/2 & 1/2 (but really it is called Eggnog bread not 1/2 & 1/2 bread) get in the Holiday spirit and use the Eggnog especially if you have left over.
3 Tbsp vegetable oil
1 tsp Hazelnut extract with 2 Tbsp of water mix before adding
3 1/2 tsp baking powder
3/4 tsp grated fresh nutmeg (you can use grated jar nutmeg it just doesn't have that fresh strong aroma/flavor)
1 egg
Topping
Toasted coconut and chopped pecans
You can also mix in dried cranberries, pecans, pistachios or whatever fruit, nut or nothing.
Glaze if you need more sugar. Just milk or water and powdered sugar you can add some hazelnut extract.

Heat oven to 350 degrees. Spray bottom only of loaf pan, 8 1/2x4 1/2 x 2 1/2 inches or 9x5x3 inches. Mix all ingredients stirring 30 seconds with a spoon stir in nuts, cranberries after mixed.  Pour into pan, if using the topping, once you have smoothed out the batter so that it is even in your loaf pan, sprinkle topping over the batter, push down a little so it sticks to the batter.  Bake for 55-65 minutes, you know your oven, I only baked for 55 minutes then tested by inserting a toothpick into the middle of the bread and if it comes out clean it is done.  If after pulling out there is batter on the toothpick then put back in for that 10 minutes as it is needed so it isn't raw when you slice it.


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