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First place recipe by Vicky Heidesch of Remsen, Iowa

1 1/2 C. all purpose flour

1 tsp. baking powder

1/2 tsp. pumpkin pie spice

1 C. sugar

1/2 butter, at room temperature

2 large eggs

1 tsp. vanilla

3/4 C. eggnog

Glaze: 1 C. powdered sugar and 1-2 Tbs. eggnog

Preheat oven at 350 degrees. Line a loaf pan with parchment paper or wax paper. In the bowl of your mixer, combine flour, baking powder, pumpkin pie spice, and sugar. Add softened butter and mix on low speed until all the dry ingredients are coated with the butter (not mix into a dough, but holds its shape when pinched together). Combine eggs, vanilla and eggnog in a separate container. Add about half of the liquid mixture to the flour mixture and mix on medium speed for 3-5 minutes until very light and fluffy. Scrape sides and add remaining liquid mixture and mix on low speed until well incorporated. Spoon batter into loaf pan and bake 50-55 minutes, until a toothpick comes out clean. Allow to cool on rack. For glaze, mix eggnog and powdered sugar together to desired consistency. Spoon over cooled bread. Can add candied pecans.

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