Recipes

• 2 ½ cups Shawnee Mills All-Purpose Flour
• 2 tsp. baking powder
• 1 tsp. salt
• ¾ cup granulated sugar
• ½ cup coarsely chopped pecans
• 1 cup diced candied mixed fruit
• 2 eggs, beaten (or Hiland Egg Substitute)
• 1 cup Hiland Eggnog
• ¼ cup Hiland Butter, melted

Eggnog Glaze

• 1 cup powdered sugar
• 2 tbsp. Hiland Eggnog

Instructions

Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan; set aside. In a large bowl, sift together the flour, baking powder, salt and sugar. Add pecans and mixed fruit; mix until well blended. In a separate bowl, combine eggs, eggnog and butter. Add to dry ingredients, mixing until all dry ingredients are moistened. Pour batter into prepared loaf pan. Bake for 1 hour and 15 minutes, or until done. Cool in pan for about 1 hour; remove from pan. Combine glaze ingredients, and drizzle or spread over cooked bread. Store in refrigerator.

Tip: This quick bread is so easy to make, and it freezes beautifully! For the holidays, I make this bread in mini-loaf pans, and share with friends and family. Keep a couple of loaves handy in the freezer, as a treat for unexpected guests – it’s great with breakfast, or as an afternoon snack.

Filed Under

• Breads
• Other Desserts