Eggnog Mini Loaves With Cranberries (A Perfect Holiday Food Gift)
Recipe: #25322
December 09, 2016
Categories: Breads, Desserts, Eggs, Brunch, Christmas, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, Vegetarian, Quick Breads, Sugar, Gifts, more
"This recipe is similar to another recipe I just entered for an eggnog/cranberry tube cake. It's all about eggnog & cranberries for me this holiday season. Taste of Home appears to feel the same way & provided the eggnog part of the recipe, to which I added dried cranberries as an optional ingredient. I will make both recipes, but this recipe credited to Beverly Elmore of Spokane, MI appealed to me because it's 3 mini-loaves yield was ideal for my food gifts. Time does not include cooling time. ENJOY!"
Original is 30 servings
Ingredients
Nutritional
- Serving Size: 1 (36.2 g)
- Calories 97.7
- Total Fat - 3.9 g
- Saturated Fat - 2.3 g
- Cholesterol - 27 mg
- Sodium - 79.7 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 0.5 g
- Sugars - 6 g
- Protein - 1.9 g
- Calcium - 44.7 mg
- Iron - 0.3 mg
- Vitamin C - 0.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a lrg bowl, combine the flour, baking powder, salt, cinnamon & nutmeg.
Step 2
In a 2nd bowl, beat the eggs, eggnog, sugar, butter & extracts. Stir into dry ingredients just until moistened. Fold in cranberries, if using.
Step 3
Pour into 3 greased 5-3/4-in x 3-in x 2-in loaf pans. Bake at 350F for 30-35 min or until a toothpick inserted near the center comes out clean. Cool for 10 min B4 removing from pans to wire racks - Or leave in pans if giving & wrapping as food gifts. Your choice.
RE DRIED CRANBERRIES: I prefer using my kitchen scissors to cut the larger cranberries into smaller pieces. I also prefer plumping them in water & pressing them nearly dry B4 I fold them into a batter. If you use them, select your own choice of method.
Tips
- 3 aluminum baking loaf pans - 5-3/4-in x 3-in x 2-in size.
1 Reviews
You'll Also Love
