Eggnog Bread Recipe
- 4 3/4 cups all-purpose flour
- 3/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 3/4 cups eggnog
- 2 eggs
- 1/2 cup vegetable oil
- 3/4 cup chopped dried apricots
- 3/4 cup chopped pecans
- ICING:
- 2/3 cup confectioners' sugar
- 1 tablespoon eggnog
- In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine eggnog, eggs and oil; add to dry ingredients, stirring just until moistened. Fold in apricots and pecans. Pour into two 8-in. x 4-in. x 2-in. or four 5-3/4-in. x 3-in. x 2-in. greased loaf pans. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Combine icing ingredients until smooth; spread over bread.
