Spiked Eggnog Cinnamon Bread
I never get sick of quick bread recipes and this time of year is the perfect opportunity to branch out. Bloggers go bananas trying new things and showcasing special recipes. The list of recipes I had to share with you was epic. I am talking EPIC here people!! Alas, life gets in the way. So does bronchitis, pneumonia, sinus infections, fevers, and all the other fun stuff that comes with three kids who obviously need to be washing their hands more. Our whole family has been sick and in the moments of health, concentrating on the continuing construction of our new home. I have not been in the kitchen nearly as much as I have liked and am sadly, setting aside cookie and holiday treat recipes for another year.
But. I have rallied for one last hurrah-er, recipe. We have been quite addicted to this bread, which you may have noticed on Instagram. It is so darn easy to mix up, my kids have been doing it for me. Which is why there are twice as many cinnamon chips in this batch than normal… It is definitely a snack bread and lacks the really super sweet taste of a dessert. But the flavors are so special, you can serve it either way. It will make anything it touches smell good. Wrapped tightly, I store it in my fridge for a day or two and the whole thing smells like rum eggnog. It is heavenly. And just in time for Christmas.Spiked Eggnog Cinnamon Bread
Recipe adapted from UniHomemaker
This bread is even better the next day so make plans to whip it up before you actually need it. Your house will smell ah-MAY-zing.
1/3 c canola or grape seed oil
1 c eggnog
1/4 c spiced or dark rum (both are good)
2/3 c sugar
1 c white flour
1 c white whole wheat flour
2 tsp baking powder
1/2 tsp nutmeg
pinch of salt
1/2 c cinnamon chips
Preheat oven to 350 and spray an 8 or 9 inch bread pan. Whisk first five ingredients together until smooth. Fold dry ingredients into the wet until just incorporated. Gently fold in cinnamon chips and pour into greased pan. Bake 50-55 minutes, or until a toothpick comes out with just a crumb or two attached. Cool 10 minutes in pan and then turn out onto a cooling rack to cool completely. Store, wrapped well, at room temp for a day or two, or in the fridge for up to three days.