Eggnog Bread

Ingredients

• 3/4 cup chopped pecans
• 1/2 cup cooking oil
• 2 3/4 cups eggnog
• 2 beaten eggs
• 1/2 tsp.nutmeg
• 1/2 tsp. salt
• 4 tsp. baking powder
• 3/4 cup sugar
• 4 3/4 cups flour
• 3/4 cup snipped dried apricots, opt.
• 2/3 cup powdered sugar
• 2 to 3 tsp. eggnog

Directions

Grease two loaf pans. Set aside. In a large mixing bowl, stir together the flour, sugar, baking powder, salt and nutmeg.

In a medium bowl, combine the eggs, the 2 3/4 cups eggnog and oil. Add to the flour mixture, stirring till just combined. Stir in pecans and apricots. Pour into greased pans.

Bake in a 350* oven for 55 to 60 minutes or until done. (If necessary, cover loosely with foil for the last 15 to 20 minutes of baking to prevent overbrowning.)

Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight in frigerator. In small bowl, combine the powdered sugar and 2 to 3 teaspoons eggnog to make an icing of drizzling consistency.Drizzle over bread.