Eggnog Quick Bread Recipe

Name: Eggnog Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD:; 1 cup White Whole Wheat Flour; 1-1/4 cup All-purpose Flour; 3/4 cups Granulated Sugar Substitute Or Sugar; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 teaspoon Cinnamon; 1/2 teaspoons Nutmeg; 1/8 teaspoons Cloves; 2 Eggs, Lightly Beaten; 1 cup Lite Eggnog; 1/4 cups Butter, Melted And Cooled; 1/4 cups Plain Greek Yogurt; 2 teaspoons Vanilla Extract; FOR THE STREUSEL:; 1/3 cups All-purpose Flour; 1/3 cups Sugar; 1/2 teaspoons Nutmeg; 1/2 teaspoons Cinnamon; 1/8 teaspoons Cloves; 1/8 teaspoons Salt; 2 Tablespoons Butter, Softened

Servings: persons

FOR THE BREAD:
1 cup White Whole Wheat Flour
1-1/4 cup All-purpose Flour
3/4 cups Granulated Sugar Substitute Or Sugar
2 teaspoons Baking Powder
1/2 teaspoons Salt
1 teaspoon Cinnamon
1/2 teaspoons Nutmeg
1/8 teaspoons Cloves
2 Eggs, Lightly Beaten
1 cup Lite Eggnog
1/4 cups Butter, Melted And Cooled
1/4 cups Plain Greek Yogurt
2 teaspoons Vanilla Extract
FOR THE STREUSEL:
1/3 cups All-purpose Flour
1/3 cups Sugar
1/2 teaspoons Nutmeg
1/2 teaspoons Cinnamon
1/8 teaspoons Cloves
1/8 teaspoons Salt
2 Tablespoons Butter, Softened

1
1. Preheat oven to 350 F. Spray three 3x5 inch mini loaf pans with non-stick cooking spray. (I like to put my loaf pans on a baking sheet to make it easier to put them in and take them out of the oven.)
2
2. In a large bowl, whisk together flours, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3
3. In a small bowl, whisk together eggs, eggnog, melted butter, yogurt, and vanilla extract until well-combined. Slowly add wet ingredients to dry ingredients and stir until just combined. Batter will be lumpy.
4
4. Divide batter among the three pans.
5
5. In a medium sized bowl stir together the dry ingredients (flour through salt) for the streusel topping. Use a pastry cutter or two knives to cut in the butter until mixture resembles coarse crumbs. Sprinkle streusel over the top of each loaf.
6
6. Bake for 35-40 minutes or until a toothpick inserted in the center of a loaf comes out clean. Remove pans from the oven.
7
7. Remove the bread from the pans and onto a wire rack to cool.
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This recipe is adapted from Midwest Living.

777

kcal

Calories

Fat

107

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 22 ingredients. The key ingredients include: FOR THE BREAD:, 1 cup White Whole Wheat Flour, 1-1/4 cup All-purpose Flour, 3/4 cups Granulated Sugar Substitute Or Sugar, and more.

Yes, Eggnog Quick 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.

Eggnog Quick Bread

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