Sunday, November 24, 2013

'Lightened-Up' Eggnog Quick Bread

I love the Holidays for many reasons... one of them being Eggnog!!! Not only do I enjoy a small glass of low-fat eggnog with a splash of rum and a dash of nutmeg, but I also enjoy eggnog in my baked goods. I tried this recipe for Eggnog Quick Bread from a few years ago... and thoroughly enjoyed it! The last time I made it, I stuck to the original (full-fat, full-calorie) recipe and it was to die for... seriously, it was "I ate an entire mini loaf in one sitting" delicious. But anything with 1/2 cup of butter is delicious right?!

So this time I made the quick bread I decided to 'lighten' it up, seeing as how Thanksgiving is in a few days (saving my calories for that!). I used light eggnog instead of regular, reduced the white sugar by 1/4 cup, and replaced the 1/2 cup butter with 1/3 cup of I Can't Believe It's Not Butter or margarine.

The result is a dense, moist sweet bread that (in Amy's words) tastes just like The Holidays... without all the original fat and calories! It would be a great bread for breakfast or dessert, or it could even be wrapped up and given as a gift! YUM... so delicious!!

'Lightened-Up' Eggnog Quick Bread
based on a recipe from

  • 2 eggs, beaten  
  • 1 cup eggnog, light or reduced fat
  • 2 teaspoons rum flavored extract
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup margarine (or I Can't Believe It's Not Butter), softened
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg


Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.

Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.

Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.

Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan.

Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

This is a great way to use up any leftover eggnog from your holiday celebrations too!



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