Wednesday, December 20, 2017

Eggnog Bread #FantasticalFoodFight

Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.

This month's Fantastical Food Fight theme is very fitting: EGGNOG. Normally, I would shy away from this but since it's an event I host, I want to step outside of my comfort zone a little and also pick ingredients or dishes that everyone wants to use/make because it isn't just about me. Much like how I fix foods for Nick and the kids that I don't like, I will do the same for Food Fight. Plus, I may end up with a new favorite. I never liked alfredo sauce, Philly cheesesteak, chicken parmesan, or pot pie until I made it at home.

Eggnog Bread // This delicious and moist dessert-like bread is everything you want this holiday season! #FantasticalFoodFight #eggnog #bread #dessert #recipe

I have actually made this eggnog bread before, way back in late 2016. I wasn't honestly making it for me to eat. Just for the eggnog lovers in the house who outnumber me. I did try it and was surprised at the flavor. I guess I don't mind eggnog flavor as long as it doesn't have too much rum or nutmeg to it. Really one of my biggest problems with eggnog is how thick it is. So this bread has none of that. It isn't too heavy on rum or nutmeg and it doesn't contain any thick liquidness of eggnog. So it's a winner. Even I, as an eggnog hater, enjoyed this bread. Also if I'm being honest...I would classify this as a cake. It's definitely a very cake-y bread and just wonderful!

Eggnog Bread // This delicious and moist dessert-like bread is everything you want this holiday season! #FantasticalFoodFight #eggnog #bread #dessert #recipe

What you need:
For the bread:
  • 2 eggs
  • 1 1/4 cups sugar
  • 1 3/4 cups eggnog
  • 1/2 cup unsalted butter, melted
  • 1/4 tsp. nutmeg
  • 1 tsp. rum extract
  • 1 tsp. vanilla extract
  • 2 1/4 cups all purpose flour 
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 pkg. (3.4 oz) instant vanilla pudding mix
For the glaze:
  • 1 cup powdered sugar
  • 2 Tbsp. eggnog, plus or minus some
  1. Beat together eggs, sugar, eggnog, butter, rum, and vanilla extract.
  2. In a separate bowl, whisk together flour, baking powder, salt, and nutmeg.
  3. Add dry ingredients to wet ingredients and mix until just combined.
  4. Then add instant pudding mix and stir to combine.
  5. Pour into a greased loaf pan.
  6. Bake in a preheated 350 degree oven for about 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  7. Cool for 10 minutes before removing and cooling on a wire rack.
  8. Mix together powdered sugar and eggnog to make the glaze. Add enough eggnog to get the consistency you want.
  9. Pour glaze over top of cooled bread.
Recipe from Mandy's Recipe Box

Congrats to Michaela of An Affair from the Heart for winning the COPYCAT FAST FOOD Food Fight with her Copycat McDonald's Big Mac. I can't say I'm surprised. This recipe is actually on my meal plan for December! I'm excited to try it :)


don't miss a thing. follow fantastical on:
facebook | pinterest | bloglovin | instagram

No comments :