A quick and easy holiday bread that you can serve your family and friends or even Santa 🙂
Check out what my pals over at Peanut Butter And Peppers had to say about this yummy recipe:
I have to admit even though I don’t like eggnog, I really enjoyed the bread. I had to sample it for texture and taste and I was pleasantly surprised how good it is. So good that I ate a quarter of a loaf. I was pretty proud and pretty stoked to come up with this recipe. I also think the bread turned out so pretty and best of all my Husband loved it! I couldn’t be happier! This would be a wonderful bread to serve at Christmas time! I can see it on a table at brunch or giving it away as a hostess gift.
I can see it sitting on a brunch table, too!
Ingredients
1 Cup Gold Medal All Purpose flour
¾ whole wheat pastry flour
1 tsp. baking soda
½ tsp. Morton salt
1 Cup banana,mashed
3 egg whites
½ Cup sugar
½ Cup eggnog, light
¼ cup greek yogurt, plain
1 tbsp. Wesson canola oil
1 tbsp. rum or ¼ tsp. rum extract
¼ tsp. McCormick nutmeg
**Glaze**
½ cup Domino powdered sugar
1 tbsp. egg nog
¼ tsp. nutmeg
1 tsp. rum
Instructions:
Preheat oven to 350F
Spray 1 loaf pan or three mini loaf pans with cooking spray; set aside
In a large bowl add flours, baking soda, and salt; mix and set aside.
In a medium bowl, add banana, egg whites and sugar, mix together until incorporated. Add eggnog, greek yogurt and canola oil; mix until combined. Stir in rum and nutmeg; mix until combined.
Make a well in the center of the flour mixture and slowly add the banana mixture and fold together until combined. Do not over mix.
Evenly divide batter into prepared mini loaf pans or pour into one large loaf pan.
Bake mini loafs for 30 – 35 minutes, bake large loaf for 50 – 60 minutes. Insert a toothpick into center of bread, comes out clean, bread is done.
Let the bread cool for 5 minutes, then take loaves out of pan and let them cool on a cooling rack.
For the Glaze: In a small bowl add powdered sugar, eggnog, nutmeg and rum. Mix until combined and evenly pour over cooled bread.
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Quick Tip: This bread is best served warm with lots of butter.
Big thanks to Peanut Butter and Peppers for this delicious recipe!
