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Eggnog Bread

Eggnog Bread
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.
32 ServingsPrep: 15 min. Bake: 50 min. + cooling

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.
© Taste of Home 2013

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Eggnog Bread (continued)

Nutrition 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.
© Taste of Home 2013