12 Days of Goodies: Day 12 - Eggnog Quick Bread

Well, I made it! Twelve goodies before Christmas - I started to think it wouldn't be possible because with the snow storm on Thursday, we lost our power allllll day long. But, I kicked it into high gear on Friday to make sure I completed it. Thank goodness! :)

Since we're heading out of town my husband and I celebrated Christmas with our boys yesterday and today. They loved all their gifts and all of the special things that go along with Christmas. One of my favorite traditions is to make a birthday cake for Jesus (which the boys helped with this year!) just to keep the focus on what's really important this time of year . . . The birth of our Savior. The birthday cake tradition is one I grew up with, and I love sharing that with the boys. It's a wonderful feeling to keep a tradition like that going, and thinking that maybe someday the boys will be doing the same with their families, too!

This last goody is a quick bread, and it's perfect if you have leftover eggnog from a party or family gathering . . . Or if you're the only one who likes eggnog but can't drink the entire thing yourself. Even if you don't like eggnog, I think you'll enjoy this bread - the eggnog doesn't stand out as a flavor (although you could certainly use it to make a glaze with some powdered sugar), but just adds a delicious, rich, background flavor. It's perfect for breakfast or to have on your cookie tray.

Eggnog Quick Bread (original recipe found here)
1/2 c. butter, melted
1/2 c. vegetable oil
2 eggs
2 c. sugar
2 c. eggnog
2 tsp. vanilla
2 Tbls. Southern Comfort (optional)
1/2 tsp. nutmeg
2 tsp. baking powder
2 tsp. baking soda
4 c. flour
1. Preheat oven to 350 degrees and grease 2 9x5 pans, or 1 9x5 pan and 4 mini pans.
2. Whisk together all ingredients but the flour until thoroughly combined.
3. Stir in flour until just combined.
4. Evenly distribute batter among the pans and bake larger loaves 45-50 minutes, and smaller loaves 25-30 minutes, or until golden brown and a toothpick comes out clean. Allow to cool 10 minutes in pan before turning out onto a cooling rack.

Hugs and cookies and merry Christmas!

Amanda

Cinnamon Swirl Whole Wheat Banana Bread

If you love banana bread as much as I do, (basically in any shape, size or combination) I think you'll really love this recipe. It's even healthy - no oil, and all whole wheat flour! But don't worry, the taste is still sensational. You definitely won't feel as though you're eating a healthified banana bread. I could probably eat half a loaf in one sitting . . . Although, I refrained from doing that, at least until I got pictures taken. :) And the boys love it - it's great for an easy breakfast or afternoon snack!

Cinnamon Swirl Whole-Wheat Banana Bread
3 very ripe bananas, mashed up (a heaping cup)
1/3 c. unsweetened applesauce
2/3 c. sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. white whole wheat flour (feel free to sub. regular whole wheat flour, or white flour if you'd like)
Cinnamon Swirl
1/2 Tbls. cinnamon
1/4 c. sugar
1. Preheat oven to 350. Grease and flour a 9x5 inch loaf pan and set aside.
2. Thoroughly mix bananas, applesauce, sugar, egg, vanilla, soda, and salt.
3. Fold in flour until just combined - your batter should still have lumps in it.
4. Mix together cinnamon swirl ingredients.
5. Spread half the batter in your prepared pan, and sprinkle evenly with your cinnamon-sugar mixture. (If you want, you can reserve some and sprinkle it over the top before you bake it.) Evenly spread the remaining batter over the cinnamon-sugar.
6. Bake 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
Make a double batch and freeze one or give to a friend!

Hugs and cookies,

Amanda

Double Chocolate Chip Banana Bread

Growing up, I remember my mom making chocolate-covered frozen bananas during the summer, and they were one of my favorite treats! I love the combination of chocolate and banana, but for some reason don't do a whole lot with it in my baking. Well, this recipe took me right back to those good ol' days, and is different enough from regular banana bread to make it a real treat.

If you're looking for a tasty twist on a traditional favorite, this recipe is definitely for you! The cocoa powder in the batter gives a hint of chocolate-y-ness, and the chocolate chips are a surprise burst of more intense chocolate flavor that help the bread stay nice and moist. But, have no fear, the chocolate doesn't overwhelm the banana flavor; it enhances it and makes that delicious combination.

I made a few changes to the recipe, so you can either follow the link to the original, or make it as I list below. I hope you enjoy this one as much as my family and I did! (I even doubled the recipe and stuck one in the freezer for later - an added bonus to making banana bread is that it freezes so well!)

Double Chocolate Chip Banana Bread (original recipe can be found here)
1 c. coconut oil (if you don't have this, feel free to sub. vegetable or canola oil)
1 c. sugar
2 eggs
2 tsp. vanilla
2 c. mashed bananas (about 4 medium)
1 c. light sour cream
1 tsp. salt
2 tsp. baking soda
4 Tbls. cocoa powder
2 c. white whole wheat flour
1/2 c. mini chocolate chips
1 c. semi-sweet chocolate chips
1. Preheat oven to 350 and grease 2 9x5 loaf pans.
2. In a large bowl, thoroughly mix together oil, sugar, eggs, vanilla, bananas, and sour cream.
3. Stir in salt, soda and cocoa powder until combined.
4. Stir in flour until just combined, followed by chocolate chips (don't overmix once you add the flour, or your bread will be tough).
5. Divide batter evenly between pans, and bake for 55-60 minutes. (1 hour was perfect for mine)
6. Let sit ten minutes in pan, then run a knife around the edges and turn loaves out onto cooling racks to cool completely. (I couldn't wait to let mine cool all the way so I dug in and ooooh was it a moist, melty treat!)

Hugs and cookies,

Amanda