BANANA EGGNOG BREAD RECIPE: HOW TO MAKE IT
This time of year, one of my favorite snacks is warm banana bread with a glass of nog. I decided to combine the two, and was so happy with the resulting eggnog bread. —Kristin Stone, Litte Elm, Texas
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 loaf (16 slices).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 200 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 134mg sodium, CarbohydrateContent 33g carbohydrate (21g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
EGGNOG BISCOTTI RECIPE - HOME COOKING MEMORIES
Tis the season for an Eggnog Biscotti recipe! This crispy Italian cookie not only includes eggnog IN the actual biscotti but is also topped with an amazing eggnog glaze. Pair your homemade biscotti with a hot cup of coffee, tea, or hot chocolate.
Provided by Brandie Valenzuela
Number Of Ingredients 12
Steps:
- Line a large baking sheet with parchment paper. Preheat oven to 350 degrees F.
- In a large bowl, combine butter, sugar, and eggs with a mixer for about 1 minute or until well blended. Mix in eggnog and rum or rum extract, just until blended.
- In a separate bowl, combine flour, baking powder, nutmeg, and salt. Working in small batches, mix the flour mixture into butter mixture until all of the flour mixture has been added to the butter mixture and is well blended.
- On a floured cutting board, divide dough in half. Shape each dough half into a long roll, approximately 14″ long. Carefully place rolls on prepared baking sheet, about 3″ apart from each other. With your hand, press down each roll so that they are approximately 1/2″ high.
- Bake for 25 minutes or until golden brown. Carefully remove from pans and place on cooling racks. Set aside baking sheet, as it will be reused. When biscotti had cooled enough to handle, but is still warm, carefully move them to a cutting board and cut crosswise slices (approximately 1/2″ in size).
- Place slices, cut side down, back on original baking sheet. Bake for 10 minutes. Turn slices over and return to oven to bake for another 10 minutes or until somewhat firm and lightly browned. Transfer to wire racks to completely cool, with tops upwards.
- To drizzle with glaze: with biscotti pieces no more than 1″ apart from each other on either the wire rack or your baking sheet, tip tines of a fork into the glaze, allowing some of the excess to drip off. In a back and forth sweeping motion, about 6″ above biscotti, allow the glaze to fall in lines on top of the biscotti. Continue until glazed as desired or until all glaze has been used.
- Glaze
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CHRISTMAS EGGNOG BREAD RECIPE - FOOD.COM
This came from a friend. I made this as written and it turns out beautifully every time. I always include a loaf of this bread in my Christmas crates that we make up for my family. I have included 3 variations I came up with. We love this bread toasted. Yes...toasted. What can possibly be wrong about toasted cake? Try it...you just might like it. Try it for breakfast instead of regular toast. This makes a large loaf and freezes beautifully.
From food.com
Reviews 5.0
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Presents from the pantry are a tradition in my family, and this moist, fruity quick bread is a favorite. I wrap loaves in cellophane and garnish with stickers and curly ribbons. —Margo Stich, Rochester, Minnesota
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- In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts. , Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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BANANA EGGNOG BREAD RECIPE: HOW TO MAKE IT
This time of year, one of my favorite snacks is warm banana bread with a glass of nog. I decided to combine the two, and was so happy with the resulting eggnog bread. —Kristin Stone, Litte Elm, Texas
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 10 minutes
Calories 200 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 10 minutes
Calories 200 calories per serving
- 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.
See details
EGGNOG BISCOTTI RECIPE - HOME COOKING MEMORIES
Tis the season for an Eggnog Biscotti recipe! This crispy Italian cookie not only includes eggnog IN the actual biscotti but is also topped with an amazing eggnog glaze. Pair your homemade biscotti with a hot cup of coffee, tea, or hot chocolate.
From homecookingmemories.com
Reviews 5
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From homecookingmemories.com
Reviews 5
Cuisine Italian
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CHRISTMAS EGGNOG BREAD RECIPE - FOOD.COM
This came from a friend. I made this as written and it turns out beautifully every time. I always include a loaf of this bread in my Christmas crates that we make up for my family. I have included 3 variations I came up with. We love this bread toasted. Yes...toasted. What can possibly be wrong about toasted cake? Try it...you just might like it. Try it for breakfast instead of regular toast. This makes a large loaf and freezes beautifully.
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 369.1 per serving
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 369.1 per serving
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