Ingredients
2 1/2 c. flour
3/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. ground nutmeg
1 1/4 c. dairy eggnog
6 Tbsp. butter or margarine, melted
2 eggs, slightly beaten
1 tsp. vanilla
1/2 c. chopped pecans
1/2 c. chopped candied cherries
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Batch dough method — store dough in fridge, bake fresh daily
Corrugated surface loaf pan — even heat, easy release
Ground cherry pit spice — tsoureki, ka'ak, Armenian pastries
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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Batch dough method — store dough in fridge, bake fresh daily
Corrugated surface loaf pan — even heat, easy release
Ground cherry pit spice — tsoureki, ka'ak, Armenian pastries
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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Preheat oven to 350°. Grease 3 (5 1/2 x 3-inch) mini loaf pans. Combine flour, sugar, baking powder and nutmeg in large bowl. Stir eggnog, melted butter, eggs and vanilla in medium bowl until well blended. Add eggnog mixture to flour mixture. Mix just until all ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove and cool on wire rack.