Eggnog Spice Bread

Eggnog Spice Bread

  • 1 1/2 cups eggnog
  • 1/2 cup vegetable oil
  • 1 cup no-sugar-added applesauce
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 tablespoon vanilla bean paste
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 1 cup golden raisins (optional)
  • 1 cup toasted pecans, chopped (optional)

 

Preheat the oven to 350 F and spray 2 standard-sized loaf pans with non-stick baking spray.

In a large bowl, whisk together the eggnog, oil, applesauce, both sugars, eggs and vanilla until well blended.

In a separate bowl, combine the flour, baking soda, salt, nutmeg and cloves.  Gradually add the dry ingredients to the wet, whisking just until combined.  Stir in the raisins and pecans.  (I prefer raisins in baked goods to be soft and plump, not hard and chewy, so I always re-hydrate them first in a small pan of simmering water, drain and cool before adding to the batter.  The raisin water can then be added to recipes in place of tap water for extra flavor.)

Divide the batter between the loaf pans.  Bake for 60-65 minutes, until a skewer inserted in the center comes out clean and the top is nicely browned and cracked.  Cool in the pans for 15 minutes, then turn out onto a wire rack.  Cover bread with a clean kitchen towel and cool for at least 1 hour before slicing.  If desired, drizzle the bread with a powdered sugar glaze and sprinkle with nutmeg.

Yields 2 loaves.
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