Words cannot begin to describe how much I love eggnog. The holiday season hasn’t begun until I chug a glass of the stuff. I know it’s super bad for you, but hey, Christmas only comes once a year, right?
I’ve been looking for a recipe involving eggnog to bake. I made cookies a while back, but those were pretty darn cakey. Almost whoopie pie like. Then, I heard about this recipe from Jessica Lynn of The Tale of Two Kitchens. I knew I had to make it happen. Instead of muffins, though, I wanted to make mini loaves to include in the coworker’s gift baskets.
I ended up over filling a bread pan and some of the batter spilled out onto the cookie sheet. It was fate since I made just enough for coworkers. So, of course, I sampled the baked on spillage. It was PERFECT!
Now, I know eggnog is hard to come by nowadays, but for next year, definitely give this recipe a try. The eggnog flavor isn’t very prominent, but it gave the mini loaves a wonderful, spicy note reminiscent of the holiday season. I also found that when making this recipe into mini loaves, I only really needed half of the streusel topping, so the recipe I’m posting has different measurements for the streusel topping.
2 1/4 cups all-purpose flour
1 Tbs baking powder
1 cup granulated sugar
2 large eggs
3/4 cup eggnog
1/3 cup melted butter
1 tsp almond extract
1 cup coarsely chopped frozen cranberries
2 Tbs granulated sugar
1/4 cup granulated sugar
1/4 cup all-purpose flour
2 tbsp. butter, slightly softened
1/4 cup chopped pecans, optional
1. Preheat oven to 350°F. Grease 4 mini loaf pans.
2. In a medium bowl, whisk together flour and baking powder; set aside.
3. In a large bowl, mix eggs, sugar, eggnog, butter and almond extract. Mix in dry ingredients just until combined. Toss cranberries with 2 T. sugar and then stir into batter.
4. Prepare streusel topping: Combine topping ingredients using a pastry cutter (or two knives) until crumbly.
5. Fill prepared loaf pans until about 1/2 – 2/3 of the way full (this batter rises a lot!). Top with streusel topping. Bake 40-50 minutes, or until the breads test done with a toothpick inserted in the center coming out clean.