Now, I am not a eggnogg fan, but these loaves are really a great way to use up any leftovers you may have around the house. The eggnogg gives a kick of spice to the bread, and I find it much more enjoyable to eat as a bread, than as a drink ! I stuck to the recipe, since I was making them to give a way as gifts. If I were to make them for Jamie and I, I would change the flour to white whole wheat and substitute the sugar for honey! When they were cooled I stuck them in cute little parchment paper gift bags so they’d be all ready for delivery 🙂 The nutrition information at the bottom is from the original recipe, which you can find here
Eggnogg Mini Loaves
2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup eggnog
3/4 cup sugar
1/2 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons rum extract
- Grease 3 mini loaf pans.
- In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.
- In another bowl, beat the eggs, eggnog, sugar, butter and extracts
- Stir into dry ingredients just until moistened. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans.
- Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yield: 3 loaves. Nutritional Facts 1 slice equals 105 calories, 4 g fat (2 g saturated fat), 27 mg cholesterol, 106 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.