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Uncategorized » Eggnog Bread – Pan de Rompope

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Eggnog Bread – Pan de Rompope

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Christmas Eggnog bread from Vianney Rodriguez at sweetlifebake.com

Eggnog Bread – Pan de Rompope

My mami loves rompope – I mean she is addicted to it, so every year the day after Thanksgiving she begins whipping up batch after batch to enjoy the entire month of December. She enjoys a cup while she watches her favorite novela, while she sits outside watching the kids play or with a piece of pan dulce in the afternoon.  I decided to whip up an easy quick bread featuring her beloved rompope (eggnog) that she could enjoy with yup, a cup of rompope.

 

 

Pan de Rompope para Navidad receta de Vianney Rodriguez de sweetlifebake.com

 

Christmas Eggnog bread from Vianney Rodriguez at sweetlifebake.com
Print
Eggnog Bread
Author: Vianney Rodriguez
Ingredients
  • 1 cup brown sugar
  • 1 large egg
  • 1/4 cup melted butter or 1/4 cup light oilve oil
  • 1 1/2 cup eggnog
  • 1 tsp vanilla
  • 3 cups all purpose flour I used Hodgson Mill white whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2/3 cup pecan pieces
  • 1 cup dried cranberries
  • 2 loaf pans- 8 1/2 x 4 1/2 x 3
Instructions
  1. Beat sugar and egg in mixing bowl. Beat in melted butter and add eggnog and extract. Mix Sift flour, baking powder, salt, cinnamon, and nutmeg over the eggnog mixture. stir until moistened. Mix in nuts and fruit. Turn into greased (2) loaf pans. Bake at 350 for about 1 hour until an inserted wooden pick comes out clean. Let stand 20 minutes. Turn out onto rack to cool.

 

Christmas Eggnog bread from Vianney Rodriguez at sweetlifebake.com
Print
Eggnog Bread
Author: Vianney Rodriguez
Ingredients
  • 1 cup brown sugar
  • 1 large egg
  • 1/4 cup melted butter or 1/4 cup light oilve oil
  • 1 1/2 cup eggnog
  • 1 tsp vanilla
  • 3 cups all purpose flour I used Hodgson Mill white whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2/3 cup pecan pieces
  • 1 cup dried cranberries
  • 2 loaf pans- 8 1/2 x 4 1/2 x 3
Instructions
  1. Beat sugar and egg in mixing bowl. Beat in melted butter and add eggnog and extract. Mix Sift flour, baking powder, salt, cinnamon, and nutmeg over the eggnog mixture. stir until moistened. Mix in nuts and fruit. Turn into greased (2) loaf pans. Bake at 350 for about 1 hour until an inserted wooden pick comes out clean. Let stand 20 minutes. Turn out onto rack to cool.

 

Uncategorized2 Comments



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Comments

  1. Paz says

    December 15, 2013 at 2:02 am

    never had this before. sounds and looks very interesting!
    Paz recently posted..Cucumber, Melon, Lemon and Lime-Infused WaterMy Profile

    Reply
  2. Liz @ Virtually Homemade says

    December 12, 2013 at 5:49 am

    Wow this looks beautiful! Good lluck!
    Liz @ Virtually Homemade recently posted..Roasted Broccoli with Garlic, Parmesan and LemonMy Profile

    Reply

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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