With the holidays upon us, I thought I would bake a seasonal bread for my family to enjoy.  This has been a surefire hit with my boys for breakfast – and even dessert!  The original recipe is out of one of my Pampered Chef cookbooks and calls for chopped maraschino cherries.  I’m sure that would be delicious, but given how much my boys love eggnog, I decided to leave them out.   This would be perfect to serve on Christmas morning!

Eggnog Tea Bread

2015-12-02 19:18:10

Yields 1

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Bread

1. 2 ¼ cup all-purpose flour
2. 1 ½ teaspoons baking powder
3. ¾ teaspoon ground nutmeg
4. ¾ teaspoon salt
5. 1 cup granulated sugar
6. ¾ cup butter or margarine, softened
7. 3 eggs
8. 1 cup eggnog

Glaze

1. ½ cup powdered sugar
2. 5-6 teaspoons eggnog
3. ¼ cup toasted sliced natural almonds

Instructions

1. Preheat oven to 325 degrees F. Spray bottom of a loaf pan with nonstick cooking spray.
2. In a small bowl, combine flour, baking powder, nutmeg, and salt; set aside. In a large bowl, beat together granulated sugar and butter on high speed of an electric mixer until mixture is light and fluffy.
3. On medium speed, add eggs, one at a time, beating until blended. Add one third of the flour mixture, beating on low speed just until combined. Beat in half of the eggnog. Add another one third of the flour mixture, the remaining eggnog, and then the remaining flour mixture, beating after each addition just until combined. Pour batter into prepared pan.
4. Bake 1 hour, 15 minutes to 1 hour, 20 minutes or until a toothpick inserted in center comes out clean and top is golden brown. Cool in pan for 5 minutes. Loosen sides of loaf; remove from pan to a cooling rack and cool completely.
5. For glaze, mix powdered sugar and eggnog until smooth; drizzle half of mixture over cooled loaf. Sprinkle evenly with almonds. Drizzle remaining glaze over almonds. Cut into slices using a serrated knife.

Adapted from Pampered Chef Celebrate! Family, Friends & Great Food Cookbook

Adapted from Pampered Chef Celebrate! Family, Friends & Great Food Cookbook

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