EGGNOG BREAD RECIPES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas, eggnog and vanilla. In another bowl, whisk flour, baking powder, 1/4 teaspoon nutmeg, salt and baking soda; gradually beat into banana mixture., Transfer to a greased 9x5-in. loaf pan; sprinkle with remaining nutmeg. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

Steps:

• Preheat oven to 350°F. Grease and flour an 8-x4-inch loaf pan; tap out any excess flour. Set aside.
• Whisk together eggs, granulated sugar, melted butter, orange zest and juice, and 1/2 cup of the eggnog in a large bowl until well combined. Stir together flour, baking powder, and salt in a medium bowl. Add flour mixture to egg mixture; stir together until just combined. Fold in cranberries and walnuts. Spoon batter into prepared loaf pan, and spread evenly.
• Bake in preheated oven until a wooden pick inserted in center of loaf comes out clean, 50 to 55 minutes. Let loaf cool in pan 10 minutes. Gently turn out onto a wire rack; let cool completely, about 1 hour.
• Whisk together powdered sugar and 1 tablespoon of the eggnog until combined, adding up to remaining 1 tablespoon eggnog, 1 teaspoon at a time, until desired glaze consistency. Drizzle glaze over bread before serving.