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Eggnog Date Nut Bread
Kaitlin @ I Can Cook That
Use up your remaining eggnog with this delicious recipe from Father Dominic Garramone's cookbook Baking Secrets from the Bread Monk
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Prep Time
30
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Course
Breakfast
Servings
8
servings
Ingredients
2 1/4
cups
all-purpose flour
plus flour for dusting pan
3/4
cup
granulated sugar
2
teaspoons
baking powder
1
teaspoon
salt
1/2
cup
chopped pecans
1
cup
chopped dates
2
large eggs
at room temperature, beaten
1
cup
eggnog
1/4
cup
vegetable oil
Instructions
Preheat your oven to 350 degrees F.
Spray an 8 1/2″ x 4 1/2″ loaf pan with cooking spray, then dust the sides lightly with flour.
Chop your pecans and dates.
Combine the flour, sugar, baking powder, and salt in a medium-sized bowl, whisking to combine.
Stir in the chopped pecans and dates until evenly distributed.
In a separate bowl, combine the eggs, eggnog, and vegetable oil.
Stir in the dry ingredients, mixing until just combined – you don’t want to overmix the batter.
Pour the batter into your prepared bread pan and level.
Bake for 70 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool for 10 to 15 minutes, then remove from the pan to cool completely on a wire rack.
Notes
If you make this recipe, share a photo on Instagram and tag me
@icancookthat
!
Keyword
Bread, Dates, Eggnog, Nuts