Have you ever made something hoping it would turn out delicious, but doubted it would on the very first try? That’s what happened here. I took some pictures (just in case) but had no idea this would be an instant favorite.
My husband (a/k/a blog hacker) couldn’t get enough of this simple sweet bread. I was amazed since he doesn’t really love eggnog like I do.
I used a commercially prepared eggnog, but it was the good kind. Spend the extra money and get the full fat kind. The richness of the eggnog permeates this cake-like bread creating a slightly sweet, dense, moist treat.
OK the bourbon really helps too!
I used half golden and half regular raisins and soaked them in a good quality bourbon for a few hours before baking. Throw in some pecans and oh my! I’ve already starting soaking more golden raisins for the next loaf and this time I will cover it with foil before it gets too brown. The taste was not affected but I think it would be better without those little dark edges 🙂
I’m also going to experiment with a drizzled icing on this next loaf. Cream cheese or eggnog and confectioner’s sugar? What do you think? Maybe just a simple powdered sugar and milk drizzle, not much, but just enough to give that burst of creamy sweetness.
I enjoyed a big slice with a dollop of plain Greek yogurt, a drizzle of honey and a hot cup of tea. What a perfect afternoon snack! It’s a good thing I ate this slice because the rest was gone in no time. My husband dunked his in milk and was in heaven.
Spirited Eggnog Bread
(slightly adapted from a recipe in the January 2013 Taste of Home Magazine)
2 eggs
3/4 cup sugar
1/4 cup unsalted butter, melted and slightly cooled
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
1/4 cup bourbon
1/2 cup golden raisins
1/2 cup regular raisins
1/2 cup rough chopped pecans
In a small bowl combine the raisins and bourbon. Set aside for at least 1 hour.
Preheat oven to 350 degrees.
In a large mixing bowl combine the eggs, sugar and butter. Beat until well blended. In a separate bowl combine the flour, baking powder and salt. Add the flour mixture alternately with the eggnog mixture, beating just until blended after each addition. Fold in the raisins, bourbon and pecans.
Pour into a lightly greased 8×4 inch loaf pan. Bake at 350 degrees for 65-70 minutes checking after 50 minutes. Cover with foil if the bread begins to brown too quickly. Check by inserting a toothpick into the center of the loaf. If it comes out clean the bread is done.
Cool in the pan for 10-15 minutes. Remove and cool on a rack and store in an airtight container.
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The presents are wrapped, the turkey is in the refrigerator and the ham is on order. I’m looking forward to spending time with my children, their spouses, my grandson, and my wonderful husband. The horror in CT is weighing on all our minds this holiday season, and I continue to pray for all those touched by this unthinkable loss.
My daughter and I are going to try decorating cupcakes this weekend. You all know I’m not much of a cake artist so this should be fun! So happy to spend time in the kitchen with Allie. We are blessed, so very blessed.
Have a great week and thanks so much for stopping by!
Tricia
This sounds delicious, Tricia! Love that your blog-hacking man enjoyed it so much.
pretty pictures as always!
I thought that was a poached egg in the last pic for a second and thought hmm, that's tasty!! Good job and a delicious recipe…
I love little surprises like that! I bet soaking the raisins made a difference!
The bread looks AMAZING! Fantastic clicks, Tricia.
Yummmmmm… this sounds so delicious! I'm thinking those bourbon soaked raisins added just the right touch… I think I would be for the simple milk/confectioner's sugar glaze. ;)<br /><br />So happy you will be spending time with Allie this weekend and having such a fun gathering for Christmas, Tricia! Today the Little Men are going to visit the "other" grandparents… I
Love everything about this bread!! Happy holidays to you!
I do love eggnog but I can only drink so much of it. Thanks to you Tricia, I can now eat my eggnog too!