I've gotten a couple of requests for this recipe, so here it is. I especially like to use my own dried apricots. When I freeze the loaves, I make sure and freeze small portions of eggnog in separate containers so that I can make the glaze when it's needed.
EGGNOG BREAD
4 3/4 C. all purpose flour
3/4 C. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 beaten eggs
2 3/4 C. canned or dairy eggnog
1/2 C. cooking oil
3/4 C. chopped pecans
3/4 C. snipped dried apricots
Eggnog icing
1. Stir together flour, sugar, baking powder, salt, and nutmeg in a large mixing bowl. Combine eggs, eggnog, and oil; add to the dry ingredients, stirring just till combined. Stir in chopped pecans and snipped apricots.
2. Turn into two greased 8x4x4-inch loaf pans. Bake in 350 degree oven for 55 to 60 minutes or till a toothpick inserted near centers comes out clean. (Cover with foil after 40 minutes if the bread browns too quickly.)
3. Cool in pan for 10 minutes. Remove bread from pan; cool on wire rack. Drizzle eggnog icing over cooled bread. Makes 2 loaves.
Eggnog icing: Stir together 2/3 C. powdered sugar and 2 to 3 tsp. eggnog to make an icing of drizzling consistency.
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