Eggnog Bread With Fruit Recipe

Name: Eggnog Bread With Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 2 eggs; 3/4 cup sugar; 1/4 cup soft baking butter, melted; 1 cup eggnog; 1/2 cup dried apricot, diced (optional); 1/2 cup fig, diced (optional); 1/2 cup nuts, chopped (optional)

Servings: persons

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 eggs
3/4 cup sugar
1/4 cup soft baking butter, melted
1 cup eggnog
1/2 cup dried apricot, diced (optional)
1/2 cup fig, diced (optional)
1/2 cup nuts, chopped (optional)

1
Combine flour, baking powder, and salt; set aside.
2
Beat eggs, sugar, and butter in large mixing bowl.
3
While continuing beating, add flour mixture alternately with egg nog into the mixing bowl, beginning and ending with flour mixture. Beat until moistened.
4
Stir remaining ingredients into mixing bowl.
5
Grease or spray a 8 1/2 x 4 1/2 x 3 inch loaf pan or 3 mini pans. Pour batter into prepared pan(s).
6
Bake at 350 for 70 minutes (mini pans will take 40 to 45 minutes) or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove to wire rack and cool.

652

kcal

Calories

Fat

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.

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

You need 10 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 2 eggs, and more.

Yes, Eggnog Bread With Fruit 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.

Eggnog Bread With Fruit

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