Bread, Muffin and Scone Recipes

Eggnog Cinnamon Swirl Bread

Cinnamon Swirl:
1/4 cup granulated sugar
1/4 cup toffee bits (not chocolate covered)
1/4 cup chopped pecans
3 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Bread:
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup eggnog
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract

Heat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan.

In a small bowl, combine cinnamon swirl ingredients; mix well. Set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.

In a medium bowl, combine eggnog, oil, eggs and vanilla extract; beat with a fork to combine. Stir eggnog mixture into dry ingredients, stirring just until smooth. Pour half the batter into prepared loaf pan. Spoon half of cinnamon swirl mixture over batter; cut through with a knife to swirl. Top with remaining batter. Spoon on remaining cinnamon swirl mixture; swirl with a knife.

Bake for 60 to 65 minutes or until a wooden pick inserted in center tests clean. Cool for 10 minutes in pan before removing to a wire rack.

Makes 1 loaf.