December 15, 2010

Eggnog Saigon Cinnamon Swirl Bread


3/4 cup sugar
2 tablespoons Saigon cinnamon

4 cups flour
1 cup sugar
2 cups eggnog
2/3 cup canola oil
2 teaspoons baking powder
2 eggs, beaten
1 1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon salt

Preheat oven to 350. Grease or spray one standard loaf pan or mini loaf pan that makes 4 one cup loaves. In a small bowl, whisk together swirl ingredients. Set aside. In a large bowl, whisk together baking powder, nutmeg, flour, sugar and salt. In a medium sized bowl, combine eggs, eggnog, vanilla and oil. Add to flour mixture. Stir until thoroughly mixed. Pour into pan, filling about 1/3 of the way. Sprinkle with swirl mixture. Add more batter, top with more of the swirl mixture. Bake 45- 50 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan 10-15 minutes then carefully remove to wire racks. Cool completely before slicing.
My thoughts:

I love making and giving quick breads for the holidays and am always trying to think of a new variation. Last year when faced with a ton of leftover nog I realized that I could use eggnog in pretty much the same way I would use milk. Saigon cinnamon is very fragrant with a spicy-sweet flavor that I think makes it the perfect foil to the rich eggnog. Think of this as a traditional cinnamon bread taken to the next level.