- CINNAMON CHIPS
- 2/3 cup sugar
- 3 tablespoons cinnamon
- 2 tablespoons shortening
- 2 tablespoons light corn syrup
- ¼ teaspoon vanilla extract
- CINNAMON EGGNOG BREAD
- 2 Nellie's Free Range Eggs
- 1 cup sugar
- 1 cup eggnog
- 1/2 cup oil
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 2 teaspoons baking powder
- Dash of ground nutmeg (to taste)
- 1/4 - 1/2 cinnamon chips
- EGGNOG GLAZE
- 1 cup powdered sugar
- 3-4 tablespoons eggnog
- Combine ingredients, mixing with a fork until well combined.
- Place parchment paper on baking pan, then spray liberally with oil.
- Press the mixture onto the parchment paper in a thin layer (about 1/4").
- Bake at 225º for 30 minutes, until the mixture has baked into a solid layer.
- Allow to cool, then cut cinnamon into small pieces.
- Add to oatmeal, breads or sheet pan pancakes.
CINNAMON EGGNOG BREAD
- Combine eggs, sugar, eggnog, oil and vanilla extract in a large bowl.
- Combine flour, baking powder, and nutmeg, and add to the egg mixture slowly.
- Once well combined, add cinnamon chips, to taste.
- Pour in to a greased and floured loaf pan.
Bake at 350º for 50-60 minutes, or until a toothpick inserted into the middle comes out clean.
- Let cool. Remove from loaf pan and drizzle liberally with eggnog glaze.
- Whisk ingredients together, then spoon generously on Cinnamon Eggnog Bread.
This recipe, Cinnamon Eggnog Bread, was sponsored by Nellie’s Free Range. All opinions are my own.
One of my very favorite treats of the holidays is eggnog. So, as I thought about new recipes I wanted to try this season, this ingredient was at the top of my list. I’m happy to report that this new recipe, Cinnamon Eggnog Bread, is a real winner. It combines the sweet taste of eggnog with dreamy pockets of cinnamon throughout.
Ready to try it for yourself? Keep reading, and I’ll show you how!