My guilty pleasure every fall/winter is So Delicious Coconut Nog. For drinking, frappes and even baking with. At least with So Delicious I don’t feel my Doctor glowering at me over the high cholesterol of egg nog 😉
My idea came from a recipe out of Taste of Home Magazine, which was just calling to be made over. Toss the white flour, eggs, the butter, the dairy egg nog and the (gag) candied dyed cherries and you know….you might find a lovely loaf of eggnog quick bread that almost makes me think of fruitcake (which isn’t evil if made right!). Do read labels, not all dried fruit is equal. I buy organic raisins so I don’t get preservatives, the Dried Cherries I buy don’t have them either. Enjoy!
Eggnog Quick Bread
- 2 Tbsp ground flaxseed meal
- 6 Tbsp cool water
- ¾ cup granulated sugar, preferably organic
- ¼ cup neutral vegetable oil
- 1 cup coconut nog
- 2¼ cups white whole wheat flour
- 2 tsp baking powder
- 1 tsp fine sea salt
- ½ cup finely chopped pecans
- ½ cup raisins
- ½ cup Dried Cherries
Preheat oven to 350°, oil an 8×4″ baking pan.
Mix the flaxseed and water together, let hydrate for 10 to 15 minutes to thicken. Whisk in sugar and oil till smooth.
In a small bowl whisk the flour, baking powder and salt together, add to the wet ingredients alternately with the nog, till blended. Stir in the pecans, raisins and cherries.
Spread in the prepared pan, bake for 60 to 70 minutes, until a toothpick comes out clean.
Let rest for 10 minutes, turn out on a cooling rack. Let cool fully before slicing. Store loosely wrapped in a bread bag.
Makes one loaf.