| Eggnog Cinnamon Swirl Bread
CINNAMON SWIRL:
1/4 cup of sugar
1/4 cup of toffee bits (not chocolate covered)
1/4 cup of chopped pecans
3 tablespoons of butter, melted
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
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BREAD:
2 cups of all purpose flour
3/4 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
3/4 teaspoon of ground cinnamon
1/2 teaspoon of salt
1 cup of eggnog
1/4 cup of vegetable oil
2 eggs, lightly beaten
1 teaspoon of vanilla extract
Preheat oven to 350ºF. In a small bowl, combine cinnamon swirl ingredients; mix well. Set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. In a medium bowl, combine eggnog, oil, eggs and vanilla; beat with a fork to combine. Stir eggnog mixture into dry ingredients, stirring just until smooth.
Pour half the batter into a greased 8 x 4 inch loaf pan. Spoon half of cinnamon swirl mixture over batter; cut through with a knife to swirl. Top with remaining batter. Spoon on remaining cinnamon swirl mixture; swirl with a knife. Bake for 60 to 65 minutes or until a wooden pick inserted in center tests clean. Cool for 10 minutes in pan before removing to a wire rack. Makes 1 loaf.
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