Cherry Eggnog Bread -- Quad-Cities Online Recipe Book
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Cherry Eggnog Bread

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Ingredients

1-1/4 cups eggnog
1 egg, beaten
1/3 cup vegetable oil
2-1/2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup chopped maraschino cherries

ICING:
1/3 cup Parkay margarine
2 cups confectioners' sugar
1-1/2 teaspoons vanilla flavoring
1 to 4 tablespoons hot water
Pecan halves, for garnish
Maraschino cherries, for garnish

Instructions

Preheat oven to 350 degrees. Mix together eggnog, beaten egg and oil. Stir in flour, sugar, baking powder and salt. Fold in pecans and maraschino cherries.

Spread into two 8x4-inch bread pans that have been sprayed with non-stick cooking spray.

Bake at 350 degrees for 45 minutes or until done. Cool in pans 10 minutes; turn out on rack to finish cooling.

For Icing: In 1-quart saucepan, melt margarine. Blend in confectioners' sugar and flavoring. Stir in 1 tablespoon hot water at a time, not using more than 4 tablespoons total. Add only enough hot water to make a nice spreading consistency. Spread this over top of both cooled loaves.

Decorate tops with additional cherries and pecan halves, if desired.

Claudia Zier
Colona




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