RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4958
| View Recipe |
|
|
| Recipe Name: |
Eggnog Quick Bread - Copy - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| 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: |
250 |
Total Carbs: |
37.4 |
Net Carbs: |
36.8 |
| Cholesterol: |
18.8 |
Fat: |
9.6 |
Protein: |
3.96 |
| Fiber: |
0.56 |
Sodium: |
65.94 |
|
|
|
