Cherry Eggnog Bread Recipe

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This Cherry Eggnog Bread Recipe is one of my standards for the holidays. It is festive with it's red color and of course it's eggnog flavor. Wrap it in plastic, place it back in it's 1 lb. loaf pan , and tie it with festive ribbon; you then have the perfect hostess gift, or for when people drop by during the holidays. I like to add a mini quick bread loaf to my Christmas cookie trays, and this Cherry Eggnog Bread Recipe is a perfect fit.

2-1/2 cups all purpose flour

3/4 cup white granulated sugar

1 Tbs. baking powder

3/4 tsp. salt

1 large egg, beaten

1-1/4 cups dairy eggnog

1/3 cup canola oil

1/2 cup chopped walnuts , optional

1/2 cup maraschino cherries, drained well and chopped

Preheat oven to 350º F. Spray two 1 lb. loaf pans with baker's cooking spray, the kind with flour, or grease and flour the two pans. In a medium sized mixing bowl, stir together the flour, sugar, baking powder, and salt; set aside. In another medium sized mixing bowl, whisk together the beaten egg, eggnog and oil. Pour the liquid ingredients into the flour mixture and stir only until well combined. Fold in the chopped walnuts, if you are using them, and the cherries.

Distribute the batter evenly between the two prepared 1 lb. loaf pans and bake for 45-50 minutes or until a toothpick insterted into the center of a loaf comes out clean. Allow the bread to cool in their pans for approximately 10 minutes and then turn them out and allow to cool completely on a wire cooling rack.

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Photo credits:
Picture of cookie dough hearts by PIKSEL @ istockphoto.com

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