Apricot & Macadamia Eggnog Bread Recipe

Name: Apricot & Macadamia Eggnog Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 zest; 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

Servings: persons

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 zest
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

1
Preheat oven to 350u00b0. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, 2-1/2 cups eggnog, oil, orange zest and orange juice until blended. Add to flour mixture; stir just until moistened. Fold in apricots and macadamia nuts.
2
Transfer to two greased 9-x5-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.
3
For glaze, in a small bowl, mix confectioners' sugar and enough eggnog to reach drizzling consistency. Spoon over loaves.
4
Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.

1117

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4-3/4 cups all-purpose flour, 3/4 cup sugar, 2 tablespoons baking powder, 1/2 teaspoon salt, and more.

Yes, Apricot & Macadamia Eggnog Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot & Macadamia Eggnog Bread

How did you like this recipe?

Frequently Asked Questions