Saturday, October 23, 2010

Cherry Eggnog Quick Bread

2 1/2 cups all purpose flour
3/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 1/4 cups eggnog or half and half
1/2 cup (1 stick) butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon pure vanilla
1/2 cup chopped pecans
1/2 cup coarsely chopped candied red cherries

Preheat oven to 350 degrees. Spray 3 5 1/2 by 3 inch mini loaf pans with no stick cooking spray.

Combine flour, sugar, baking powder and nutmeg in a large bowl. Stir until well blended. Combine the eggnog, butter, eggs and vanilla in medium bowl, stir until well blended. Add to the flour mixture. Mix just until ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pans.

Bake 35 to 40 minutes when tested with a wooden tooth pick and it comes out clean.

Cool in pan 15 minutes and then remove from pans and cool completely on wire racks before wrapping with plastic wrap. Wrap when room temperature tightly wrapped in plastic wrap.

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