Eggnog Quick Bread

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1 1/2 tsp Cinnamon
  • 1/8 tsp Cloves
  • 2 2/3 cups Flour
  • 3/4 cups Granulated sugar
  • 1 1/8 tsp Nutmeg
  • 1 1/4 cup Powdered sugar
  • 5/8 tsp Salt
  • 1/3 cup Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1/4 cup Butter, unsalted
  • 2 tbsp Butter
  • 1/4 cup Greek yogurt, plain

• Beer, Wine & Liquor

  • 1 3/16 cup Eggnog

Found on mykitchencraze.com

Description

Directions

• Preheat oven 350. Spray loaf pan with cooking spray and set aside. Bread: In a large bowl, add flour, baking powder, salt, cinnamon, nutmeg and cloves. Stir to combine. In a stand mixer or using a hand mixer, add melted butter and sugar; whisk until combined. Add eggs, eggnog, yogurt, and vanilla extract; mix well. Slowly add dry ingredients to wet ingredients and stir until just combined. The batter will be lumpy. Pour batter into prepared pan. Set aside while you make the streusel topping. Streusel Topping: In a small bowl add the flour, sugar and nutmeg and mix well. Cut in butter until the mixture resembles coarse chunky crumbs. Sprinkle over the loaf. Bake on middle rack for 35-40 minutes or until toothpick inserted in the center comes out clean. Remove to wire rack for 10 minutes to cool. Once cooled enough to handle, insert a knife along the edges to release the bread. Carefully remove the bread and set on wire rack to cool completely before adding the glaze. Eggnog Icing: In a large glass measuring cup or small bowl, add the powdered sugar, nutmeg and eggnog. Mix until glaze forms. Dip a spoon into glaze and drizzle all over bread until coated. Cut into slices and serve!