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Eggnog Fruit Bread

Eggnog Fruit Bread
Presents from the pantry are a tradition in my family-and this moist, fruity quick bread is a favorite. I wrap loaves in cellophane and garnish with stickers and curly ribbons.
32 ServingsPrep: 25 min. Bake: 1 hour + cooling

Ingredients

  • 3 eggs
  • 1 cup vegetable oil
  • 1-1/2 cups sugar
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon rum extract
  • 1-1/2 cups eggnog
  • 3 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup candied fruit
  • 1/2 cup chopped walnuts

Directions

  • 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 2-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.
  • Yield: 2 loaves.
Nutrition Facts: 1 serving (1 each) equals 197 calories,
© Taste of Home 2013

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Eggnog Fruit Bread (continued)

Nutrition Facts: 9 g fat (2 g saturated fat), 27 mg cholesterol, 82 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013