Best Eggnog Quick Bread 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 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.

EGGNOG QUICK BREAD

Steps:

• 1. Beat eggs, in a large bowl, then add next 5 ingredients, blending well. Add remaining ingredients and stir until just moist. Pour into a greased 9" X 5" loaf pan and bake at 350 degrees for 45 to 50 minutes. Makes one loaf.
• 2. Eggnog glaze: 3/4 cup confectionery sugar enough eggnog to make it a glaze Stir together and drizzle on bread.
• 3. Last night, I made a double batch of this recipe and used it for mini bundt cakes and mini loaves. It made 14 of them and they baked about 20 - 25 minutes.
• 4. 12-12-12 I just hosted a Cookie/Fudge/Holiday Bread Exchange that I calle Sweets & Treats Exchange. I chose to do all three exchanges and of course I to make Eggnog bread! LOL Here it is, all wrapped and ready to go.
• 5. EGGNOG LOVERS --- I wanted to add a link for those who "LOVE", "GOT TO HAVE" Eggnog so THAT you can exclusively belong to the "Eggnog Lover" Group my sweet friend Melanie created. Just click on the link and it will take you over there. https://www.justapinch.com/groups/view/1472/eggnog-lovers 1/24/14

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.

CRANBERRY EGGNOG QUICK BREAD

Steps:

• Preheat oven to 350°F Coat loaf pans with canola cooking spray.
• Beat egg and egg substitute in large bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla until smooth.
• Stir together flour, baking powder, salt, and nutmeg. Mix dry ingredients into eggnog mixture; beat on low just to moisten dry ingredients. Gently stir in cranberries.
• Pour batter into prepared pan(s). Bake until fork or tester inserted in center comes out clean (about 50-60 minutes for 1 large loaf, 40-50 minutes for 2 medium sized loaves, or 35-40 minutes for 3 mini-loaves).
• Cool completely. Wrap tightly and store in the refrigerator.
• Makes two 8x3 3/4-inch loaves, one 9x5-inch loaf, or three 5 3/4x 3 1/4-inch loaves, or about 20 servings.

EGGNOG QUICK BREAD

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5 inch loaf pan, or three 3x5 inch loaf pans. 2. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter. 3. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan. 4. Bake bread in large pan 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 and store in refrigerator.

EGGNOG SNICKERDOODLE QUICK BREAD

Steps:

• Preheat oven to 325F.
• Spray a 5"-1/4x9"x2-3/4" glass baking pan (6 cup capacity) with Baker's Release spray and set aside.
• Whisk together the eggs, granulated sugar and cooled melted butter with a whisk.
• Stir in the eggnog, vanilla and rum.
• Stir in the flour, salt, baking powder, cinnamon and nutmeg until you have a smooth batter.
• Fold in the cinnamon chips then pour batter into the sprayed pan.
• Bake for 80-85 (slightly longer bake time from the slightly lower oven temperature) minutes or until a toothpick can be inserted and removed without wet batter sticking to it.
• Cool the bread in the pan 15 minutes, then turn out and finish cooling on a wire rack.
• Once cooled, whisk together the icing ingredients (not the small amount of chips) and drizzle over bread.
• Sprinkle with finely chopped chips while the icing is still wet.