December 17, 2012

Eggnog Mini Loaves

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These adorable eggnog mini loaves are perfect for the holidays! Moist, fluffy and filled with eggnog and warm spices, they are delicious served with a cup of warm coffee. Vegetarian.

Three Eggnog Mini Loaves tied up with baking twine.

Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.

More eggnog, I know.  But I promise these loaves are worth sharing!  

These mini loaves have just the right amount of eggnog flavor, with bursts of extra cinnamon goodness from the cinnamon chips.  

A light dusting of confectioners’ sugar adds just a touch more sweetness to round out one great snacking cake.  

These were best while still slightly warm from the oven (or microwaving them for a few seconds also did the trick).

Seeing as how these are mini loaves, I also think that they would make a great homemade gift.  They looked pretty darn cute all packaged up with some ribbon and a tag.

Several Eggnog Loaves on a marble surface.

Additional Eggnog Recipes:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Eggnog Mini Loaves

Eggnog Mini Loaves

Yield: 4 mini loaves
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

These adorable eggnog mini loaves are perfect for the holidays! Moist, fluffy and filled with eggnog and warm spices, they are delicious served with a cup of warm coffee. Vegetarian. 

Ingredients

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 tablespoon vegetable oil
  • 1 cup eggnog
  • ½ cup cinnamon chips (optional)
  • confectioners’ sugar, for dusting

Instructions

  1. Preheat the oven to 350ºF. Using non-stick cooking spray or butter, grease 4 3x5 inch mini loaf pans and set aside.
  2. In a small bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, granulated sugar and brown sugar. Beat on medium speed until creamy, about 3 minutes.
  4. Add in the eggs, vanilla extract and almond extract and beat until combined. Next, add in the vegetable oil and eggnog and beat until combined.
  5. With the mixer on low speed, slowly add in the flour mixture and beat until just combined. Remove the bowl from the mixer and gently fold in the cinnamon chips.
  6. Divide the batter among the four prepared loaf pans. Use a spatula to spread evenly in each pan.
  7. Bake for 35 to 40 minutes, until a toothpick inserted into the middle of the loaves comes out clean.
  8. Cool for about 10 minutes, then remove the loaves from the pans and transfer to a wire rack to cool completely.
  9. Dust with confectioners’ sugar before serving.

Notes

Adapted from Allrecipes

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 148mgCarbohydrates: 31gFiber: 1gSugar: 18gProtein: 3g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Dessert
Cakes & Cupcakes, Christmas, Dessert, Recipes (ALL), Seasonal, Vegetarian
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