Eggnog Bread Recipe

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I got this recipe from an old friend. It combines two holiday favorites— eggnog and fruit-and-nut bread. My children look forward to me making it each Christmas, plus I give loaves as gifts to my co-workers.

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Eggnog Bread Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 32 Servings

15 50 65

Ingredients

4-3/4 cups all-purpose flour
3/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2-3/4 cups eggnog
2 eggs
1/2 cup vegetable oil
3/4 cup chopped dried apricots
3/4 cup chopped pecans
ICING:
2/3 cup confectioners' sugar
1 tablespoon eggnog

Directions

In a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine the eggnog, eggs and oil; add to dry ingredients, stirring just until moistened. Fold in apricots and pecans. Pour into two greased 8-in. x 4-in. or four greased 5-3/4-in. x 3-in. x 2-in. loaf pans.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine icing ingredients until smooth; spread over bread. Yield: 2 regular loaves or 4 mini loaves.

Editor's Note: This recipe was tested with commercially prepared eggnog.

Nutritional Facts 1 serving (1 slice) equals 188 calories, 8 g fat (2 g saturated fat), 26 mg cholesterol, 105 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Eggnog Bread in Country Woman Christmas Annual 1997, p19