Best Cherry Eggnog Nut Loaf Recipes

CHERRY EGGNOG BREAD

Steps:

• Preheat oven to 325 degrees.
• Spray a loaf pan with non-stick cooking spray. Set aside.
• You may combine dry ingredients and wet ingredients separately before incorporating, but I prefer to put them all in one bowl and mix together to save time.
• Once well mixed, place batter in the loaf pan. Batter will be thick.
• Bake for approximately 75 minutes, though time will vary with ovens.
• After cooled, remove bread from loaf pan.
• Mix together powdered sugar and eggnog. When smooth, drizzle over top of bread. Top with almonds. (Almonds can be toasted if desired.) Serve immediately. Bread is very good when served warm, but is not necessary.

NORMA'S CHERRY EGGNOG QUICK BREAD

Steps:

• 1. Preheat oven to 35 and greese three 5 1/2 X 3 inch mini loaf pans and set asde
• 2. Combine flour, sugar, baking powder and nutmeg in large bowl.
• 3. Stir in eggnog, melted butter, eggs and vanilla until well blended.
• 4. Add eggnog mixture to flour mixture and mix just until all ingredients are moistened.
• 5. Stir in pecans and cherries and spoon into prepared pans.
• 6. Place pan in oven and bake for 35 to 40 minutes or until a wooden toothpic inserted in the centers comes out clean.
• 7. Remove pans from oven and cool in pans for 15 minutes.
• 8. Remove from pans and place on wire rack to cool.
• 9. Store tightly wrapped in plastic wrap at room temperature. When cooled; place pretty red and green ribbons around each loaf and give as gifts to your famiy and friends.

EGGNOG MINI LOAVES

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.

EGGNOG FRUIT BREAD

Steps:

• In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts. , Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.