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Recipe to Print-Eggnog Quick Bread - Copy - Copy

$scale_by Recipe Name: Eggnog Quick Bread - Copy - Copy Source: Submitted by: Last Modified: Course: Breads Used in Baskets: No Base: Egg Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 12 Inactive Prep Time: 0.00 Minutes Original Num Servings: 12 Cooking Time: 50.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $0.41 # Sides Included: 0 Difficulty: Easy Yields : 1 Loaf Tested: No Wine Type: Wine Suggestion: Equipment Needed: 1 large loaf pan or 3 mini loaf pans Suggested Sides: Comments:

Ingredients: Directions: Preheat oven to 350 degrees. In large mixing bowl blend the eggnog, extracts, sugar and crisco well and set aside. In a second mixing bowl blend the flour, baking powder, salt and nutmeg and add to the eggnog mixture. Lightly grease the bottoms of your baking pan(s) and pour mixture into pans evenly. If baking one loaf in a 9"x5" pan, bake for about 50 minutes, until golden and center springs back to the touch. If baking in three mini loaf pans, bake for about 35 minutes or until done as described above. Allow baked bread to cool in pans about 20 minutes and remove carefully by gently running a flat mini-spatula around the edges of the bread to loosen (or a dinner knife) allow bread to completely cool on wire racks or parchment paper spread out on your kitchen counter. Dust with powdered sugar.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00