Eggnog Cinnamon Swirl Bread

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Cinnamon Swirl

  • 1/4 cup granulated sugar
  • 1/4 cup toffee bits (not chocolate covered)
  • 1/4 cup chopped pecans
  • 3 tablespoons butter, melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg


  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup eggnog
  • 1/4 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract


  1. Heat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan.
  2. In a small bowl, combine cinnamon swirl ingredients; mix well. Set aside.
  3. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
  4. In a medium bowl, combine eggnog, oil, eggs and vanilla extract; beat with a fork to combine.
  5. Stir eggnog mixture into dry ingredients, stirring just until smooth. Pour half the batter into prepared loaf pan. Spoon half of cinnamon swirl mixture over batter; cut through with a knife to swirl. Top with remaining batter. Spoon on remaining cinnamon swirl mixture; swirl with a knife.
  6. Bake for 60 to 65 minutes or until a wooden pick inserted in center tests clean.
  7. Cool for 10 minutes in pan before removing to a wire rack.

Yield: 1 loaf