Eggnog Christmas Bread with Buttered Rum Glaze
Makes: 1 loaf

2 eggs
1 cups sugar
1 cup eggnog
1/2 cup butter, melted
1/2 teaspoon nutmeg (freshly grated)
1 1/2 teaspoons rum extract
1 teaspoons vanilla
2 1/4 cup flour
2 teaspoons baking powder

Buttered Rum Glaze
Make this after bread comes out of the oven:

1/4 c brown sugar
1/3 c unsalted butter
1 teaspoon rum extract

Melt butter and brown sugar together in a saucepan until smooth and sugar looses it’s graininess.

Preheat oven to 350 degrees.

Butter a 9×5x3 bread pans.

Beat eggs, add sugar, eggnog, butter,
rum and vanilla until blended.

In a bowl mix together flour, baking powder and nutmeg. Add to the egg mixture and stir until just moistened. Don’t over stir.

Pour into greased pans.

Bake at 350 degrees for 45-50 minutes or until toothpick comes out
clean

Cool 10 minutes. Remove from pan.

Glaze with frosting while still warm.

Cool bread completely before slicing.

Post from: Baking Delights

By now you have several dozen cookies in the freezer and you are good to go, right? This is about the time I switch to quick breads. They also freeze really well and make really good gifts when wrapped in clear wrap and tied with raffia, or what ever imaginative way you want to do it!

You can make these loaves full sized or make them in the small loaf pans. Often I will put two or three loaves of different types in a basket and add some homemade lemon curd or pumpkin spice butter.

This cranberry bread recipe is one that Marc’s mom used to make. It is moist and delicious, for breakfast or brunch or even snacks. I like it with orange curd spread on it and a dusting of finely chopped dark chocolate.

Cranberry Bread

1 orange – use both the juice and the rind
2 cups flour
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons unsalted butter, melted
1 egg, beaten
1 cup fresh cranberries, halved
1 cup chopped walnuts

Preheat the oven to 325 degrees.

Grease and flour one 9 x 5-inch loaf pan.

Grate the rind of the orange. Squeeze the juice into a measuring cup, and add the rind and enough hot water to equal 3/4 cup.

Sift the flour, sugar, salt, baking powder, and baking soda in a medium-size mixing bowl.

Add the juice with water and rind, the butter, and egg to the dry ingredients. Mix well.

Stir in the cranberries and nuts.

Pour into the prepared loaf pan. Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean.

Post from: Baking Delights

Week 7. You didn’t really think I was going to forget, did you? These Hermits are an old, old recipe…but still awesome good. They keep really well unless the kids find out where you have them stored.

1/2 c unsalted butter

1 c brown sugar

1 egg

2 tbs water

1 1/2 c flour

1/2 teaspoon baking soda

pinch salt

1/2 teaspoon cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon cloves

3/4 c mixed candied fruit

1/2 c raisins (I prefer currants or dried cranberries here)

1/2 c coarsely chopped walnuts or pecans

Cream together butter and brown sugar. Add egg and water and beat well. Stir dry ingredients into creamed mixture, then stir in fruit and nuts.

Drop from a teaspoon onto a greased, or silpat baking sheet and bake at 375 for 10 minutes. Cool 5 minutes before removing from pan. Makes 3 1/2 dozen.

Try adding 1/2 cup white chocolate chips to this and see how you feel about it then.

Don’t forget to double check the contests page to make sure you are not missing out on anything!

** Lucy mentioned that her batch had come out thin and crispy. I don’t know if anyone else has had a problem?  Mine come out thick and cakey.

Post from: Baking Delights