Baking is not my first passion.
It’s also not my second, third, or fourth passion.
It’s not even on my “passion” list at all.
I’m not the greatest baker in the world. Even with all the gizmos and gadgets to help in the kitchen, more often than not my baking experiments fail. Cakes come out too crumbly, cornbread sticks to the pan, brownies are too hard. I don’t know what it is. It’s like I have a baking curse.
That doesn’t mean I won’t still do it. Right now is PRIME baking season, and everyone is making cookies and cakes and breads and I want to, too, okay?
I thought this eggnog bread would be perfectly foolproof. Quick breads are simple. I’ve had more luck with them in the past. Nothing could go wrong, right?
Nothing really went wrong with this recipe. The breads (which I baked in 3 mini loaf pans) came out a little small and a little dry, but the juicy marschino cherries packed throughout the bread kind of made up for that.
This is the perfect bread to have with a hot cup of coffee. You could call it a breakfast bread! The perfect holiday breakfast bread.
This recipe hails from the Logan County Women Democrats and Friends cookbook, a spiralbound cookbook I found at an antique store a few years ago. I’ve been busy making recipes from this cookbook lately and this one was probably the best of the bunch. Each recipe also comes with a quote from a famous powerful woman. This recipes quote is from Harriet Beecher Stowe:
“Women are the real architects of society.”
I say that quote fits quite nicely with this recipe. Thank you, Logan County Women Democrats and Friends Cookbook.
And thank you Jenny Thompson, this recipes author.
Cherry Eggnog Bread
A Christmas quick bread perfect to have with a cup of coffee.
- 2 1/2 cups flour
- 1 TBS. baking powder
- 1 1/4 cup eggnog
- 2 eggs, beaten
- 3/4 cup sugar
- 1/2 tsp. nutmeg
- 6 TBS. butter, melted
- 1 tsp. vanilla
- 1/2 cup maraschino cherries, rinsed and patted dry
- In a large bowl, sift together flour, sugar, and baking powder.
- In a medium bowl, stir together melted butter, nutmeg, eggnog, eggs and vanilla. Add eggnog mixture to flour mixture and mix until well combined.
- Stir in cherries. Pour batter into a well-greased loaf pan or mini loaf pans.
- Bake at 350 degrees for 45-50 minutes.
One thought on “Cherry Eggnog Bread”
I have this baking in the oven now. I must tell you that you forgot to list when you add the nutmeg in step 1 and the butter in step 2. It’s a good thing I bake a lot that I could figure this out. I am making this recipe in 4 mini pans for 45 minutes.