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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 124.5
  • Total Fat: 5.2 g
  • Cholesterol: 19.7 mg
  • Sodium: 197.5 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 3.1 g

View full nutritional breakdown of Eggnog Bread calories by ingredient
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Eggnog Bread

Submitted by: MELIANICHOLS


Number of Servings: 20

Ingredients

    2 1/4 - cups all purpose flour
    2 - teaspoon baking powder
    1/4 - teaspoon salt
    1/4 - teaspoon nutmeg
    4 - egg whites, beaten
    1 1/4 - cups Splenda for Baking
    1 3/4- cups low fat eggnog
    1/2 - cup butter, melted
    2 - teaspoon vanilla extract
    1 - small package of sugar free vanilla pudding

    Glaze:
    1 cup Splenda for Baking
    1 tsp. cornstarch
    1-2 Tbsp. low fat eggnog

Directions

Preheat oven to 350 degrees. Grease bottom of 5 mini loaf pans. Sift together the flour, baking powder, salt and nutmeg, set aside.
Beat egg whites and Splenda, Add eggnog, butter, and vanilla extract. Add the flour mixture to the batter and mix well. Add the instant pudding and blend.
Pour into greased mini loaf pans. Bake at 350 degrees for 20-25 minutes. Bread will be golden brown and a toothpick inserted comes out clean. Cool in pans 10 minutes. Remove and cool completely on a baking rack. When cool drizzle eggnog glaze on top.
To make the glaze: Mix Splenda and cornstarch in a blender until the consistency of confectioner's sugar. Mix Spenda confectioner's sugar with enough eggnog to make a pourable glaze. Drizzle over cooled loaves. Let glaze set before storing bread.

Serving Size: 16 slices






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