EGGNOG BREAD

This came from a friend from highschool. It sounds delicious! Let me know! Very easy to do. Rich bread can be topped with a cream cheese/confectionary sugar...but is rich enough on it’s own. Recipe was found from a lady in the Blue Ridge Mts., Virginia. Has been New England-ized with less fat and New England cranberries. Enjoy! EGGNOG BREAD ----------------------- 1/4 cup BUTTER, melted (– or margarine) 3/4 cup SUGAR 2 EGGS, beaten 2 1/4 cups FLOUR( – any type I use unbleached) 2 teaspoons BAKING POWDER 1 teaspoon SALT 1 cup EGGNOG (any type, even less fat type works same) 1/2 cup RAISINS ( – any type dark or golden, your preference) 1/2 cup PECANS (can use Walnuts but pecans help make sweeter) 1/2 cup CHOPPED RED & GREEN CANDIED CHERRIES - (I used chopped CRANBERRIES mixed with a tablespoon of sugar to make less tart and often mix with chopped pineapple tidbits) In a large bowl combine butter, sugar & eggnogs; mix well. Combine the flour, baking powder & salt. Stir in into butter mixture alternately with eggs; mix only until dry ingredients are mositened. Fold in pecans, raisins & cherries. Spoon into greased 8 1/2 x 4 1/2 x 2 1/2 im loaf pan....I used a bundt pan. BAKE 350 degrees Bundt pan took 45 minutes (check first) Loaf pan takes 60-70 minutes. Yields one large loaf In the event you’re in a hurry, throw it all in the bowl, mix it up and pour in a loaf pan....taste the same!