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- Katherine Victoria Vananderland
- Oct 10, 2021
- 16 min read
Here is something for your favorite meal: 11 Slow Cooker Mac and Cheese Recipes | Taste of Home
Today, and going forward you get to negotiate a best price we take into consideration the time it takes them, writing out the recipe, packaging, and the personalized touch and prayer. We are happy to find some good links above and know that you matter to us and now you get to make a fair assessment of all of their work and efforts. They care about your happiness and work. Know you are appreciated and loved by our family. We have a festive fall and winter selection for comfort foods this day. It's a little late with my message but, I was side tracked today. I thought it was Monday and almost had a heart attack.
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota
Total Time Prep: 15 min. Bake: 1 hour + cooling
Makes 1 loaf (16 slices)
Ingredients
1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon zest
glaze:
2 tablespoons lemon juice
1/4 cup sugar
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Directions
In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest.
Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine glaze ingredients; drizzle over warm bread. Cool completely.
LEMON BLUEBERRY BREAD TIPS How do you keep this moist? To keep this lemon blueberry bread moist, avoid using low-fat milk; stick to 2% or whole milk. Also, bring the eggs to room temperature before using. The glaze applied after baking will absorb into the warm bread, providing even more moisture. When cool, store the bread in an airtight container to keep prevent it from drying out. Be sure to follow these bread storage tips, too.Any tips to prevent the edges of the bread from overcooking? Breads typically bake from the outside in. If you notice during baking that the edges of your bread are browning quickly, tent the bread with a piece of aluminum foil. You might also want to bake your lemon blueberry bread either in a glass or light-colored metal pan as opposed to a dark metal pan, which absorbs more heat. Read more about baking in dark pans.How can I make variations to this bread? This quick bread is wonderfully versatile when it comes to varying the flavors and ingredients because of its lemon base (make sure you're juicing lemons the easy way!). For a delicious lemon raspberry bread, swap out raspberries for the blueberries. Turn this into an orange cranberry bread by using orange juice and cranberries. Cherries and almonds also pair beautifully with either lemon or orange.
Nutrition Facts 1 slice: 181 calories, 7g fat (3g saturated fat), 38mg cholesterol, 149mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.
My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
About This Mamaw Emily's Strawberry Cake Recipe Like most recipes that start with white cake mix, this strawberry cake is easy to make and tastes delicious (confirmed by the more than 100 recipe reviews). It includes strawberry gelatin for bright strawberry flavor, but it's also the gelatin that gives the cake that beautiful rosy pink color we see in so many strawberry desserts. Add fresh strawberries to the buttercream, too, then spread frosting between the layers and over the top and sides of the cake. If you're feeling fancy, garnish the top with more berries.
Ingredients
Total Time
Prep: 15 min. Bake: 25 min. + cooling
Makes
12 servings
1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
3 tablespoons sugar
3 tablespoons all-purpose flour
1 cup water
1/2 cup canola oil
2 large eggs, room temperature
1 cup finely chopped strawberries
frosting:
1/2 cup butter, softened
1/2 cup crushed strawberries
4-1/2 to 5 cups confectioners' sugar
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Directions
Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment.
In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans.
Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.
STRAWBERRY CAKE TIPS How do I make a cake more moist? First, make sure you're following baking best practices! Don't overbake, measure ingredients carefully, and if the recipe calls for butter, make sure you're using the real stuff instead of margarine or a butter substitute. Then, try some of these tricks for upping the moisture:
If you're making a box cake, a small amount of mayo (1/4 to 1/2 cup) added to the batter will make your cake more tender and moist without interfering with the chemistry. And you won't taste the mayo, we promise!
Try mixing flours. If the recipe calls for all-purpose flour, try replacing half of it with cake flour for a more tender crumb. Or, replacing 25% of the all-purpose flour with almond flour or coconut flour—the higher fat content adds moisture.
Brush baked layers with liqueur or a simple syrup. Let the liquid soak in before adding frosting; if you use this trick, it's more vital than ever to use a crumb coat.
You can also check out these cake baking tips, too.Can I put fresh fruit in a cake mix? Yes, but you do need to be careful to avoid adding too much liquid to the batter. Cut the fruit into small pieces, and pat it dry with a paper towel. Toss the fruit with a little bit of flour before folding it gently into the batter. The flour coating will keep the fruit from leaking into the cake and help prevent the fruit from sinking to the bottom of the pan. You can add pureed fruit to a cake mix; a mix is much more tolerant of that kind of fiddling than a scratch cake.Can I add fresh fruit to my cake frosting? Pureed fruit makes a great addition to classic buttercream frosting; just increase the amount of powdered sugar and reduce the amount of milk as needed to keep a spreadable consistency.What can I do with strawberries that are getting old? If you're eating berries straight in a bowl, the fresher the better! But if your berries are overripe, they're still great for baking and using in strawberry recipes. —Hazel Wheaton, Taste of Home Book Editor
Nutrition Facts 1 slice: 532 calories, 21g fat (7g saturated fat), 51mg cholesterol, 340mg sodium, 85g carbohydrate (69g sugars, 1g fiber), 4g protein.
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. —Eleanor Harris, Cape Coral, Florida
Total Time Prep: 20 min. Bake: 1 hour + cooling
Makes 20 servings
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. —Eleanor Harris, Cape Coral, Florida
Ingredients
1 cup butter, softened
2-3/4 cups sugar, divided
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts
Directions
In a large bowl, cream butter and 2 cups sugar until light fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
CINNAMON COFFEE CAKE TIPS Why is my cake dry? If your coffee cake is dry, it may have been overbaked. Always bake to the minimum cooking time and check for doneness. It’s also important to measure the flour correctly. Before measuring, stir the flour with a spoon or whisk. Spoon the flour into a dry measuring cup until heaping; level with the flat side of a knife. For the most accurate measurement, we suggest weighing the flour.Why does my coffee cake fall apart when I cut it? Batter that is improperly mixed or undermixed can cause the cake to be crumbly. Careful mixing will evenly distribute the ingredients throughout the batter. Frequently scraping the sides and bottom of the bowl with a plastic spatula will ensure that all ingredients are combined. But be careful not to overmix, which can cause the cake to be tough.What should I serve with coffee cake? Coffee cake recipes taste great with a hot cup of joe! Serve slices with one of our homemade coffee shop drinks.
Nutrition Facts 1 piece: 340 calories, 16g fat (9g saturated fat), 83mg cholesterol, 299mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 5g protein.
Our two daughters love munching on these rich pecan-studded biscuits for breakfast. I make dozens and serve them piping-hot with butter and honey.
Pecan Pumpkin Biscuits
Total Time Prep/Total Time: 30 min. Makes 1 dozen
Ingredients
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cold butter
1/3 cup chopped pecans, toasted
2/3 cup canned pumpkin
1/3 cup half-and-half cream
Optional: melted butter and cinnamon sugar
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Directions
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Combine pumpkin and cream; stir into dry ingredients. Turn onto a floured surface; knead four to six times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. If desired, serve warm with melted butter and cinnamon sugar.
Nutrition Facts 1 each: 194 calories, 11g fat (5g saturated fat), 24mg cholesterol, 313mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 3g protein.
This bread is packed with cherries, chocolate and nuts. I give away many loaves at Christmas. —Yvonne Wheeler, Minneapolis, Minnesota
Bishop’s Bread
Total Time Prep: 15 min. Bake: 2 hours + cooling Makes 1 loaf (16 slices)
Ingredients
1 cup sugar
3 large eggs, room temperature
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup whole almonds
1 cup chopped walnuts
1 cup chopped dates
1/2 cup each red and green maraschino cherries, drained and halved
1 milk chocolate candy bar with almonds (7 ounces), broken into bite-sized pieces
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Directions
In a large bowl, beat sugar, eggs and extracts. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, dates, cherries and candy bar. Stir into egg mixture until blended.
Pour into a greased and floured 9x5-in. loaf pan. Press down firmly to eliminate air spaces. Bake at 300° for 2 hours. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts 1 slice: 320 calories, 15g fat (3g saturated fat), 37mg cholesterol, 225mg sodium, 43g carbohydrate (28g sugars, 3g fiber), 7g protein.
Apple Cider Biscuits
Total Time Prep/Total Time: 30 min. Makes about 1 dozen
My family enjoys these tender, flaky biscuits warm from the oven. We have a lot of apple trees, so we're always looking for apple recipes. This is a tasty way to use some of our cider. —Harriet Stichter, Milford, Indiana
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/3 cup cold butter
3/4 cup apple cider
1/8 teaspoon ground cinnamon
Honey, optional
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Directions
In a bowl, combine the flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cider just until moistened. Turn onto a lightly floured surface and knead 8-10 times.
Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on ungreased baking sheets. Sprinkle with cinnamon; pierce tops of biscuits with a fork.
Bake at 425° until golden brown, 12-14 minutes . If desired, serve with honey.
Nutrition Facts 1 biscuit: 131 calories, 5g fat (3g saturated fat), 14mg cholesterol, 252mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 2g protein.
Crispy, doughy and totally delicious, this fry bread is fantastic with nearly any sweet or savory toppings you can think of. We love it with a little butter, a drizzle of honey and a squeeze of lemon. —Thelma Tyler, Dragoon, Arizona
Homemade Fry Bread
Total Time Prep: 20 min. + standing Cook: 15 min. Makes 12 servings
Ingredients
2 cups unbleached flour
1/2 cup nonfat dry milk powder
3 teaspoons baking powder
1/2 teaspoon salt
4-1/2 teaspoons shortening
2/3 to 3/4 cup water
Oil for deep-fat frying
Optional: Butter, honey and lemon juice
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Directions
Combine flour, dry milk powder, baking powder and salt; cut in shortening until crumbly. Add water gradually, mixing to form a firm ball. Divide dough; shape into 12 balls. Let stand, covered, for 10 minutes. Roll each ball into a 6-in. circle. With a sharp knife, cut a 1/2-in.-diameter hole in center of each.
In a large cast-iron skillet, heat oil over medium-high heat. Fry dough circles, 1 at a time, until puffed and golden, about 1 minute on each side. Drain on paper towels; if desired, serve warm with butter, honey and fresh lemon juice.
Nutrition Facts 1 piece: 124 calories, 5g fat (1g saturated fat), 1mg cholesterol, 234mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 3g protein.
I love this cast-iron banana bread because it cooks evenly every time. The end result is so moist and delicious! —Ashley Hudd, Holton, Michigan
Total Time Prep: 20 min. Bake: 25 min. + cooling Makes 10 servings
I love this cast-iron banana bread because it cooks evenly every time. The end result is so moist and delicious! —Ashley Hudd, Holton, Michigan
Ingredients
1/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
3 medium ripe bananas, mashed (about 1-1/4 cups)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips, divided
Dried banana chips, optional
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Directions
Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly. Beat in egg, bananas and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into banana mixture. Stir in 1/2 cup chocolate chips.
Transfer to a greased 10-in. cast-iron or other ovenproof skillet; sprinkle with remaining 1/2 cup chocolate chips. If desired, top with dried banana chips. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan on a wire rack.
CAST-IRON CAST-IRON CHOCOLATE CHIP BANANA BREAD TIPS How do you keep bread from sticking to cast iron? To keep your bread from sticking to the cast-iron skillet, make sure to grease the cast iron pan before adding in the batter. Also, double-check you are using a nicely seasoned cast iron skillet that’s shiny and smooth and doesn’t have a rough texture with rust on it.Why does my banana bread not cook in the middle? A few possible reasons your bread is not baked in the middle is because your leavening agents aren’t active anymore, you haven’t used enough flour, or you need to bake the bread longer. If your bread is still wet in the middle after 25-30 minutes, try lightly covering the bread with foil to prevent further browning and bake for 5-10 minutes longer or until a toothpick comes out clean.Why is my banana bread not moist? If your banana bread is not moist, chances are the batter could have been overmixed, which can lead to a dry-dense bread. Stir just until ingredients are combined. Also, avoid overbaking. Bake the bread just until the center is cooked, and a toothpick comes out clean or a with a few small dry crumbs. Another reason the bread may be dry is too much flour. Avoid using a heavy amount of flour by reading our guide for how to measure ingredients. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant Nutrition Facts 1 slice: 330 calories, 10g fat (6g saturated fat), 31mg cholesterol, 290mg sodium, 58g carbohydrate (34g sugars, 3g fiber), 4g protein.
As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. —Dusti Christensen, Goodridge, Minnesota
Pepperoni Cheese Bread
Total Time Prep: 10 min. Bake: 4 hours Makes 1 loaf (16 pieces)
As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. —Dusti Christensen, Goodridge, Minnesota
Ingredients
1 cup water (70° to 80°)
1 tablespoon butter
2 tablespoons sugar
2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
3 cups bread flour
2-1/4 teaspoons active dry yeast
1-1/2 cups shredded Mexican cheese blend
1 cup chopped pepperoni
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Directions
In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
Just before the final kneading (your machine may audibly signal this), add the cheese and pepperoni. Freeze option: Securely wrap and freeze cooled loaf in foil and place in freezer bag. To use, thaw at room temperature.
Nutrition Facts 1 piece: 177 calories, 8g fat (4g saturated fat), 19mg cholesterol, 329mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 7g protein.
Pull-Apart Caramel Coffee Cake
Total Time Prep: 10 min. Bake: 25 min. Makes 16 servings
The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. —Jaime Keeling, Keizer, Oregon
Ingredients
2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon
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Directions
Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits.
Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.
Nutrition Facts 5 pieces : 204 calories, 8g fat (3g saturated fat), 10mg cholesterol, 457mg sodium, 31g carbohydrate (16g sugars, 0 fiber), 3g protein.
Pull-Apart Bacon Bread
Total Time Prep: 20 min. + rising Bake: 55 min. Makes 16 servings
I stumbled across this recipe while looking for something different to take to a brunch. Boy, am I glad I did! Everyone asked for the recipe and was surprised it called for only five ingredients. It's the perfect treat to bake for an informal get-together. —Traci Collins, Cheyenne, Wyoming
Ingredients
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup shredded part-skim mozzarella cheese
1 cup shredded part-skim cheddar cheese
Directions
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9x5-in. oval on a parchment-lined baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 40 minutes. Cover with foil; bake 15 minutes longer or until golden brown.
Nutrition Facts 1 serving: 149 calories, 6g fat (2g saturated fat), 8mg cholesterol, 621mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 6g protein.
44 reviews 4 1/2 Stars
Total Time Prep: 15 min. Bake: 55 min. + cooling Makes 2 loaves (12 slices each)
Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. —Flo Burtnett, Gage, Oklahoma
Ingredients
4 cups all-purpose flour
2 cups sugar, divided
2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk
1/2 cup canola oil
1/2 cup raisins
3 teaspoons ground cinnamon
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Directions
Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside.
Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl.
Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.
Nutrition Facts 1 slice: 204 calories, 5g fat (1g saturated fat), 18mg cholesterol, 231mg sodium, 36g carbohydrate (20g sugars, 1g fiber), 3g protein.
You can customize this bread to your family's specific tastes. Try dried apricots and pecans, or dried blueberries and hazelnuts. —Taste of Home Test Kitchen
Cranberry Orange Almond Quick Bread
Total Time Prep: 15 min. Bake: 40 min. + cooling Makes 1 loaf (12 pieces)
Ingredients
3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup dried cranberries
1/2 cup sliced almonds, toasted
1 large egg, room temperature
1 cup fat-free milk
1/3 cup canola oil
3/4 teaspoon grated orange zest
3/4 teaspoon almond extract
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Directions
Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened.
Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
TEST KITCHEN TIPSFor skillet bread, prepare batter as directed. Spoon batter into a greased 8-in. cast-iron skillet and bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. For muffins, prepare batter as directed. Spoon batter into 9 greased muffin tins and bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Nutrition Facts 1 slice: 258 calories, 9g fat (1g saturated fat), 16mg cholesterol, 234mg sodium, 40g carbohydrate (14g sugars, 2g fiber), 5g protein.
The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Tender slices go great with a cup of coffee. —Beverly Elmore, Spokane, Michigan
Ingredients
2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs, room temperature
1 cup eggnog
3/4 cup sugar
1/2 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons rum extract
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Directions
Preheat oven to 350°. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened.
Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks.
TEST KITCHEN TIPSThat's the spirit! Rum, brandy or whiskey can be swapped for the rum extract if you don't have it in your pantry. Pay homage to another holiday cocktail, the Tom and Jerry, by adding a bit more spice to your batter. Try 1/8 teaspoon each of cloves and allspice. To make removal a breeze, line mini loaf pans with parchment paper. Draping the parchment a couple of inches over the sides forms a sling you can use to pop the loaves right out. To score a rustic yet chic presentation, tie with pretty string for easy gifting! Nutrition Facts 1 slice: 158 calories, 6g fat (4g saturated fat), 43mg cholesterol, 189mg sodium, 22g carbohydrate (10g sugars, 0 fiber), 3g protein.
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