White Chocolate Egg Nog Bread
Delicious, moist, flavorful quick bread is the perfect way to diversify your holiday sweet game. The melted white chocolate and condensed egg nog add the perfect amount of moisture and flavor.
- 1 1/2 cups egg nog (I've used both original and vanilla)
- 8 ounces (approx. 1 1/4 cups) white chocolate chips
- 1 1/2 cups (187.5 grams) all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
Level of difficulty Average
Cost Average budget
Add the egg nog to a small pot and heat over medium heat until it starts steaming
Lower the heat to low and simmer the egg nog, stirring every few minutes, until it reduces by half (3/4 cup). This can take around 40 - 50 minutes (or longer). When it starts to look like a little more than half, I pour it into a liquid measuring cup to check the progress then return it to the pot
Once the nog has reduced, add the white chocolate chips and stir constantly until the chocolate is melted into the condensed egg nog. Remove from the heat, transfer to a bowl and allow to cool for approximately 10 minutes
Preheat the oven to 350 degrees and line a loaf pan with parchment paper (my preference) or grease and flour
While the chocolate mixture is cooling, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves to a large bowl and stir to combine. Set aside
In a large bowl attached to a stand mixer, beat the butter and sugars on medium high speed until creamed - approximately 4 minutes. Scrape the bowl
Add the eggs and vanilla and mix on medium low until incorporated - approximately one minute
With the mixer on low, gradually add the chocolate mixture and continue to mix until combined.
Remove the bowl from the stand mixer and stir in the flour mixture. You want to be sure not to over mix - it is OK to have some streaks of flour and for the batter to be lumpy
Add the batter to the prepared loaf pan and cover loosely with foil
Bake for approximately 55 - 65 minutes or when a cake tester comes out mostly clean with a few moist (not wet) crumbs. Remove the foil when there are 15 minutes remaining in the cook time.
Leave the loaf in the pan for a few minutes to cool then transfer to a cooling rack to continue to cool. Wait until the loaf has cooled completely to cut.
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For the batter:
- 3 eggs
- 3/4 cup sugar
- 1/3 cup of cocoa powder
- 1 cup flour
- 2 tablespoons neutral oil
- 1 cup of of natural yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the frosting:
- 2 cups chocolate chunks
- 3 cans of condensed milk
- 2 and 1/2 cups thickened cream
- 1 tablespoon unsalted butter
- In a pan, melt together the condensed milk, the chocolates in pieces and the butter. Slowly fold in the thickened cream. Mix, without stopping, until it is smooth and thick.
- Transfer to the refrigerator and allow to cool for 1 hour.
- In a bowl, mix together the eggs and sugar. Add the oil and mix again.
- In another bowl mix together the flour, cocoa powder, baking powder and the bicarbonate soda. Pour in the egg mixture, mix together, then add the yogurt.
Grease and sprinkle cocoa powder inside two springform pans. Divide the batter mixture between them, then bake at 360°F for approximately 20 minutes.
- Remove the cakes from the oven, and allow to cool.
- Spread some of the frosting between the layers of the cake, and generously spread around the outside.
- Decorate the cake with Kit Kats, extra frosting and Fererro Rochers, in your style!
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