Who doesn’t need another quick bread recipe this time of year? Fast, simple, moist and full of flavor. Whether you serve this at breakfast, for brunch or dessert…it will be a hit this holiday season.
Enjoy!
This recipe makes one loaf. To toast up your pecans, just add them to a clean, dry skillet over medium-high heat for about three minutes. Stir occasionally.
Shopping List
1 cup of sugar
1/3 cup vegetable oil
1 egg
1 cup egg nog (plus a little more for the frosting)
1 cup egg nog (plus a little more for the frosting)
½ tablespoon vanilla
1 cup of all purpose flour
2 tablespoons cinnamon, divided
1 tablespoon nutmeg, divided
1 tablespoon nutmeg, divided
½ teaspoon baking soda
1 cup of lightly toasted pecan pieces
1 cup of lightly toasted pecan pieces
1/2 a stick of butter (4 tablespoons), softened
3 cups powdered sugar
1-2 tablespoons of egg nog
Preheat oven to 350 degrees.
Lightly spray one loaf pan with cooking spray and then set aside.
In a mixing bowl, beat sugar, vegetable oil, egg and one cup of egg nog with an electric mixer. Beat in vanilla. Set bowl aside.
In a second mixing bowl, whisk together with a fork your flour, one tablespoon of cinnamon, ½ a tablespoon of nutmeg and baking soda.
Pour egg nog mixture slowly into flour mixture and blend together until just moistened with a spoon (not your mixer). Stir in your toasted pecans. Pour batter into prepared loaf pan and bake about 40 to 45 minutes or until a toothpick inserted in the middle comes out clean.
Allow bread to cool 10 minutes before removing it from the pan to finish cooling before frosting.
To make the frosting, beat the butter, powdered sugar and one to two splashes of egg nog together in a bowl. Add a little more powdered sugar if the frosting is too thin or a little more egg nog if it’s too thick. Beat in remaining tablespoon of cinnamon and ½ tablespoon of nutmeg. Spread frosting down over the cooled bread and store in the fridge when not enjoying.
xoxo
