Christmas Egg Nog Cherry Bread
Bread:
1 1/3 cups sugar
1/2 cup butter, softened
2 eggs
1 1/2 cups prepared eggnog
3 cups flour
1 Tbsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 cup chopped walnuts
1 cup chopped glaceed cherries, I like to use both red and green ones
Eggnog Glaze:
1/3 cup sifted powdered sugar
pinch of cinnamon
pinch of nutmeg
1 Tbsp. prepared eggnog Directions:
In a large mixing bowl, beat together the first four ingredients until blended. Combine and add the next six ingredients and stir until dry ingredients are just moistened. DO NOT OVERMIX. Divide batter between 5 (6x3x2-inch) mini-loaf foil pans and bake in a preheated 325 degree oven for 45-50 minutes or until a cake tester, inserted in center, comes out clean.
Allow to cool for 15 minutes, and then remove from pans and continue cooling on a rack.
Meanwhile, stir together all the glaze ingredients until blended and set aside. When loaves are cool, drizzle tops with the Eggnog Glaze and allow a little to drip down the sides.
NOTES: 2 (8x4-inch) loaf pans can be used in place of the 5 mini-loaf pans. Bake 60 minutes or until a cake tester, inserted in center of loaves, comes out clean. Also, you can reduce the walnuts to 1/2 cup and substitute 1/2 cup mini-chocolate chips in their place.
Bread:
1 1/3 cups sugar
1/2 cup butter, softened
2 eggs
1 1/2 cups prepared eggnog
3 cups flour
1 Tbsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 cup chopped walnuts
1 cup chopped glaceed cherries, I like to use both red and green ones
Eggnog Glaze:
1/3 cup sifted powdered sugar
pinch of cinnamon
pinch of nutmeg
1 Tbsp. prepared eggnog Directions:
In a large mixing bowl, beat together the first four ingredients until blended. Combine and add the next six ingredients and stir until dry ingredients are just moistened. DO NOT OVERMIX. Divide batter between 5 (6x3x2-inch) mini-loaf foil pans and bake in a preheated 325 degree oven for 45-50 minutes or until a cake tester, inserted in center, comes out clean.
Allow to cool for 15 minutes, and then remove from pans and continue cooling on a rack.
Meanwhile, stir together all the glaze ingredients until blended and set aside. When loaves are cool, drizzle tops with the Eggnog Glaze and allow a little to drip down the sides.
NOTES: 2 (8x4-inch) loaf pans can be used in place of the 5 mini-loaf pans. Bake 60 minutes or until a cake tester, inserted in center of loaves, comes out clean. Also, you can reduce the walnuts to 1/2 cup and substitute 1/2 cup mini-chocolate chips in their place.
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