Eggnog Cinnamon Swirl Bread |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
|
Someone once gave me this recipe as something to do with leftover egg nog (we drink the stuff all year round). It's so luscious and yummy I usually make up a batch of the stuff just to make this cake, and consider the leftovers for drinking. Ingredients:
1/4 cup sugar |
1/4 cup toffee pieces (not chocolate covered) |
1/4 cup chopped pecans |
3 tablespoons butter, melted |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
2 cups flour |
3/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
3/4 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 cup prepared eggnog |
1/4 cup vegetable oil |
2 eggs, lightly beaten |
1 teaspoon vanilla extract |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a small bowl, combine the cinnamon swirl ingredients and mix well.
3. Set aside.
4. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
5. In a medium bowl, combine the egg nog, oil, eggs and vanilla.
6. Beat with a fork to combine.
7. Stir the wet mixture into the dry ingredients, stirring until just smooth.
8. Don't overdo it.
9. Pour half the batter into a greased loaf pan (something like 8 x 4 x 2).
10. Spoon half the cinnamon swirl mixture over the batter, and cut through with a knife to swirl.
11. Top with the remaining batter.
12. Spoon on the remaining swirl mixture, and swirl with a knife.
13. Bake for 60-65 minutes or until whatever you stick in the middle comes out clean.
14. Cool for 10 minutes in the pan before removing to a wire rack.
|
|