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A sweet and moist holiday quick bread made with eggnog, bananas and rum, topped with a sugary eggnog and rum glaze.
Preheat oven to 350ºF. Spray 1 loaf pan or 3 mini loaf pans with cooking spray; set aside.
In a large bowl add flours, baking soda, and salt; mix and set aside.
In a medium bowl, add banana, egg whites and sugar, mix together until incorporated. Add eggnog, Greek yogurt and canola oil; mix until combined. Stir in rum and nutmeg; mix until combined.
Make a well in the center of the flour mixture and slowly add the banana mixture and fold together until combined. Do not overmix.
Evenly divide batter into prepared mini loaf pans or pour into 1 large loaf pan.
Bake mini loafs for 30-35 minutes, large loaf for 50-60 minutes. Insert a toothpick into center of bread and if it comes out clean, bread is done.
Let the bread cool for 5 minutes, then take loaves out of pan and let them cool on a cooling rack.
For the glaze, in a small bowl add powdered sugar, eggnog, nutmeg and rum. Mix until combined and evenly pour over cooled bread.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!