The Pioneer Woman Tasty Kitchen
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Eggnog Quick Bread

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Level: Easy

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Description

A rich, moist bread topped with a lightly spiced streusel!

Ingredients

  • FOR THE BREAD:
  • 1 cup White Whole Wheat Flour
  • 1-¼ cup All-purpose Flour
  • ¾ cups Granulated Sugar Substitute Or Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoons Nutmeg
  • ⅛ teaspoons Cloves
  • 2  Eggs, Lightly Beaten
  • 1 cup Lite Eggnog
  • ¼ cups Butter, Melted And Cooled
  • ¼ cups Plain Greek Yogurt
  • 2 teaspoons Vanilla Extract
  • FOR THE STREUSEL:
  • ⅓ cups All-purpose Flour
  • ⅓ cups Sugar
  • ½ teaspoons Nutmeg
  • ½ teaspoons Cinnamon
  • ⅛ teaspoons Cloves
  • ⅛ teaspoons Salt
  • 2 Tablespoons Butter, Softened

Preparation

1. Preheat oven to 350 F. Spray three 3×5 inch mini loaf pans with non-stick cooking spray. (I like to put my loaf pans on a baking sheet to make it easier to put them in and take them out of the oven.)
2. In a large bowl, whisk together flours, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a small bowl, whisk together eggs, eggnog, melted butter, yogurt, and vanilla extract until well-combined. Slowly add wet ingredients to dry ingredients and stir until just combined. Batter will be lumpy.
4. Divide batter among the three pans.
5. In a medium sized bowl stir together the dry ingredients (flour through salt) for the streusel topping. Use a pastry cutter or two knives to cut in the butter until mixture resembles coarse crumbs. Sprinkle streusel over the top of each loaf.
6. Bake for 35-40 minutes or until a toothpick inserted in the center of a loaf comes out clean. Remove pans from the oven.
7. Remove the bread from the pans and onto a wire rack to cool.

This recipe is adapted from Midwest Living.

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