Holidays and nut breads are made for each other. My spiced quick bread has three of the ingredients I can’t resist – eggnog, apricots and macadamia nuts. —Nancy Heishman, Las Vegas, NV
- 4-3/4 cups all-purpose flour
- 3/4 cup sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 large eggs
- 2-1/2 cups eggnog
- 1/2 cup canola oil
- 1 tablespoon grated orange peel
- 1/4 cup orange juice
- 3/4 cup chopped dried apricots
- 3/4 cup chopped macadamia nuts
- 3/4 cup confectioners' sugar
- 1 to 2 tablespoons eggnog
- Preheat oven to 350°. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, 2-1/2 cups eggnog, oil, orange peel and orange juice until blended. Add to flour mixture; stir just until moistened. Fold in apricots and macadamia nuts.
- Transfer to two greased 8x4-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
For glaze, in a small bowl, mix confectioners' sugar and enough eggnog to reach drizzling consistency. Spoon over loaves.
Freeze option: Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Yield: 2 loaves (12 slices each).
Originally published as Apricot & Macadamia Eggnog Bread in Simple & Delicious December/January 2016
Reviews for Apricot & Macadamia Eggnog Bread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 13, 2015
"The eggnog flavor really comes through when it is cool. You may want to adjust the seasonings depending on how flavorful your eggnog is."