"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Egg Nog Bread Recipe

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This recipe for Egg Nog Bread, by , is from The Holston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn Wilson
Added: Thursday, October 9, 2008


4 3/4 cups all purpose flour
3/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 beaten eggs
2 3/4 cups canned or dairy eggnog
1/2 vegetable oil
3/4 cup chopped pecans
3/4 cup snipped dried apricots
2/3 cup sifted powdered sugar
2 to 3 tsp. eggnog

Preheat oven to 350 F. Grease two loaf pans. In a large mixing bowl stir together flour, sugar, baking powder, salt & nutmeg. Combine eggs, 2 3/4 egg nog & oil. Add to the dry ingredients, stirring just till combined. Stir in pecans & apricots. Pour into the two loaf pans & bake for 55-60 minutes or until toothpick inserted near center comes out clean. {cover with foil after 40 minutes if bread browns too quickly}. Cool in pan for 10 minutes. Remove bread from pan; cool on wire rack. Wrap bread; store overnight in refrigerator. Stir together the powdered sugar and 2 to 3 tsp. eggnog to make an icing of drizzling consistency. Drizzle over bread.




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