It’s been a while since I made some homemade bread. And being that it’s baking season, I thought it was high time to made another loaf! I’ve been without my hand dandy bread machine for a long time, so that means that any bread requiring yeast is pretty much out of the question. Yeast, outside of a bread machine use, scares me!
Don’t worry though! If yeast breads intimidate you too, then this Skinny Eggnog Bread is a perfect yeast-free option that is easy to toss together, and requires no kneading and very little hands-on time.
Baking, and bread in particular, can be fickle things to master. This bread though? It’s almost fail proof. It’s kept decadent and moist with the use of eggnog and pudding mix. Really y’all… this is one mighty find bread, if I do say so myself.
It’ll be going in my regular winter/holiday rotation for sure. And I might even venture making it into gifts next holiday season! But, for me… for today… I’ll remain selfish and keep this yummy stuff all to me and mine.
I served mine with some ‘tipsy’ cranberry jam and called it a day. But, I’ve got more big plans for this bread coming up soon so be sure to stay tuned in the days to come to find out what I’ll be doing!
TheSkinnyFork.com A lightened up bread that's made with eggnog, spiced rum, and even some pudding mix! It's delicious, easy, and rather quick to make. No kneading or yeast required. Prep Time: 10 Minutes • Cook Time: 55 Minutes
Servings: 16 • Serving Size: 1 Slices of Bread • Calories: 179 • Fat: 6 g • Saturated Fat: 3 g • Carb: 27 g • Fiber: 0 g • Protein: 4 g • Sugar: 14 g • Sodium: 160 mg
• 1 1/2 C. Reduced-Fat Eggnog
• 1/2 C. Sugar
• 1/2 C. Natural Sweetener
• 1/2 C. Light Butter
• 2 Whole Large Eggs
• 1 Tsp. Spiced Rum
• 1 Tsp. Vanilla Extract
• 2 1/4 C. All-Purpopse Flour
• 1 (3.4 Oz.) Package Instant Vanilla Pudding Mix
• 2 Tsp. Baking Powder
• 1/2 Tsp. Salt
• 1/2 Tsp. Nutmeg
Preheat the oven to 350 degrees F. and lightly coat the inside of a 9x5” loaf pan with non-stick baking spray and some parchment paper; set aside.
In a large bowl, beat together the 1 1/2 C. eggnog, 1/2 C. sugar, 1/2 C. sweetener, 1/2 C. butter, 2 whole large eggs, 1 Tsp. rum, and 1 Tsp. vanilla extract.
In another large bowl, sift together the 2 1/4 C. flour, 3.4 Oz. pudding mix, 2 Tsp. Baking Powder, 1/2 Tsp. salt, and 1/2 Tsp. nutmeg.
Add the flour mixture to the eggnog mixture, and stir until until combined.
NOTE: It’s okay if the mixture is lumpy! It will all work out while baking.
Pour the batter out into the prepared loaf pan and place it into the oven to bake for about 55 minutes or until the top is browning and an inserted toothpick comes out clean.
Once done, remove from the oven and allow to cool for about 10 minute.
Remove the bread from the pan to a wire rack to continue cooling.
Slice into 16 pieces and enjoy!
Store leftovers in an airtight container for 3-5 days.
Nutritional Claims: Low Potassium • Kidney Friendly • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free