How to Make Cherry Eggnog Quick Bread

Fast and Easy Cherry Eggnog Quick Bread The original recipe comes from the Favorite All Time Recipes Series, Country Christmas Recipes, published by Publications International, LTD. Although this recipe is not my own, I have used it many of times now for Holidays and special events and it’s a big favorite. In fact people ask me to make it to bring to family gatherings and parties. The original recipe calls for candied cherries. I was not too happy with the candied cherries, so I substitute maraschino cherries, which I chop and drain of all liquid. The dough is moist, so make sure that the cherries are drained well. The bread is great as a dessert with French Vanilla ice cream or as a breakfast bread served with a whipped cream cheese.

Instructions

Difficulty: Easy

Things You’ll Need:

• 2 1/2 Cups. All-purpose Flour
• 3/4 Cup. Sugar
• 1 Tbl. Baking Powder
• 1/2 tsp. Ground Nutmeg
• 1 1/4 Cups. Prepared Dairy Eggnog
• 6 Tbl. Butter or Margarine, melted
• 2 Eggs, slightly beaten
• 1 tsp. Vanilla Extract
• 1/2 Cups. Chopped Pecans
• 1/2 Cups. Chopped Maraschino Cherries, drained

1. Preheat oven to 350° F. Grease 9-by-5-inch loaf pan.
2. Combine flour, sugar, baking powder, and nutmeg in large bowl.
3. Stir eggnog, melted butter, eggs, and vanilla in medium bowl until well blended.
4. Add eggnog mixture to flour mixture.
5. Mix just until all ingredients are moistened and well blended, it is not necessary to beat the dough at high speed or to use a dough hook.
6. Stir in pecans and cherries.
7. Spoon mixture into prepared pan.
8. Bake at 350° for 45 to 50 minutes, until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. After completely cooled, store tightly wrapped in plastic wrap at room temperature.

Tips & Warnings

• Note: Bread may also be baked in three 5 1/2-by-3-inch greased mini-loaf pans. Prepare batter as directed. Bake at 350˚ for 35 to 40 minutes, until wooden pick inserted in center comes out clean. Proceed as directed. Remove from pans and cool completely on wire rack. Store tightly wrapped in plastic wrap at room temperature.
• Chopped Walnuts can be substituted for the chopped pecans.
• This recipe can be doubled to make 2 of the larger loaves, 6 mini-loaves, or 1 large loaf and 3 mini loaves. Mix and match as you please.
• Please note differences in cooking times between regular loaf size and mini-loaves.