When it comes to breakfast baked goods, my husband makes fun of me for “making cake for breakfast.” I can’t deny that muffins and quick breads have some of the same ingredients as cake–flour, sugar, eggs, etc., but you know what else has cake ingredients? Whole wheat bread! Tortillas! Granola bars! And nobody gets on their case, now do they? What Anthony doesn’t realize is that I’m actually a bit of a secret killjoy when it comes to breakfast baked goods. Typically, I tinker with recipes that call for mostly cake ingredients to decrease fat and sugar and add fiber. As a matter of fact, I spent last night adapting the heck out of a grapefruit poppyseed muffin recipe to make it reasonably healthy–applesauce for butter, white whole wheat flour for all-purpose, halving the sugar–and no one was the wiser. It turned out delish.
That being said, though, there are times when a special occasion calls for basically, well, making cake for breakfast. A special occasion like Christmas morning, perhaps. This eggnog quick bread is just the delightful kind of sweet treat a momentous breakfast or brunch needs. Rich and buttery with the signature nutmeg-laced rummy goodness of eggnog, it’s a unique way to enjoy a classic Christmas flavor in a different form. My husband enjoyed it so much, he asked me to make it for his entire company. And while it can be adapted to healthy it up (cutting back the sugar, subbing applesauce for butter, light eggnog for full-fat, white whole wheat for regular flour), just this once, I’m going to let it be what it is and….
P.S. Is it too late to add this mug to my Christmas list?
P.P.S. Merry Christmas to you and yours from A Love Letter to Food!
Eggnog Quick Bread
(Adapted from Allrecipes.com)
scant 1 c. white sugar
1/2 c. butter, softened
2 eggs, beaten
1 1/4 c. eggnog
1 1/2 tsp. rum extract
1 tsp. vanilla
2 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
- Preheat oven to 350 degrees. Grease a 9 x 5″ loaf pan.
- In a large bowl, cream butter and sugar. Add eggs, eggnog, rum extract, and vanilla and stir to combine.
- In a small bowl, sift together flour, baking powder, salt, and nutmeg. Add to wet ingredients and stir until just combined. Pour into prepared pan.
- Bake 45-55 minutes, or until a tester inserted in the center comes out clean. Cool completely and store tightly wrapped with foil. (This bread will keep either on the counter or in the fridge.)
Makes one 9 x 5″ loaf.