Eggnog Almond Bread

Eggnog is definitely a Christmasy thing and this bread has lots of eggnog, toasted almonds and nutmeg! I made it up as jumbo muffins this time to sell at the Farmer's Market tomorrow but you could make a 9 x 5-inch loaf, three 3 1/2 x 5 1/2-inch loaves or regular sized muffins, just adjust the baking time accordingly.

Eggnog Almond Bread

1 cup chopped blanched almonds
2 1/2 cups all-purpose flour
3/4 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon grated lemon peel
1 egg
3 tablespoons oil
1 1/4 cups eggnog

Spread almonds on a rimmed baking sheet and toast in a 350 degree oven for 7 to 10 minutes or until golden, stirring frequently.

In a large bowl, stir together flour, sugar, baking powder, salt, nutmeg, lemon peel and toasted almonds.

In a small bowl, whisk together egg, oil and eggnog.












Add liquid mixture to flour mixture and stir just until well blended.











Pour batter into greased and flour-dusted pans or line muffin tins with paper liners.








Bake in a preheated 350 degree oven for about one hour for a large loaf, about 40 minutes for small loaves, about 30 minutes for jumbo muffins, about 20 minutes for regular muffins or until a wooden pick inserted in center comes out clean. Dust tops with additional nutmeg if desired. Let cool in pan for a few minutes, then turn out onto a rack to cool completely.



Linking up to the Farmgirl Friday Blog Hop over at Deborah Jean's Dandelion House! Hop on over and check out all the fun!