Eggnog Quick Bread

• FOR THE BREAD:
• 1 cup White Whole Wheat Flour
• 1-1/4 cup All-purpose Flour
• 3/4 cups Granulated Sugar Substitute Or Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1/8 teaspoons Cloves
• 2 Eggs, Lightly Beaten
• 1 cup Lite Eggnog
• 1/4 cups Butter, Melted And Cooled
• 1/4 cups Plain Greek Yogurt
• 2 teaspoons Vanilla Extract
• FOR THE STREUSEL:
• 1/3 cups All-purpose Flour
• 1/3 cups Sugar
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Cinnamon
• 1/8 teaspoons Cloves
• 1/8 teaspoons Salt
• 2 Tablespoons Butter, Softened

1. 1. Preheat oven to 350 F. Spray three 3x5 inch mini loaf pans with non-stick cooking spray. (I like to put my loaf pans on a baking sheet to make it easier to put them in and take them out of the oven.)
2. 2. In a large bowl, whisk together flours, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3. 3. In a small bowl, whisk together eggs, eggnog, melted butter, yogurt, and vanilla extract until well-combined. Slowly add wet ingredients to dry ingredients and stir until just combined. Batter will be lumpy.
4. 4. Divide batter among the three pans.
5. 5. In a medium sized bowl stir together the dry ingredients (flour through salt) for the streusel topping. Use a pastry cutter or two knives to cut in the butter until mixture resembles coarse crumbs. Sprinkle streusel over the top of each loaf.
6. 6. Bake for 35-40 minutes or until a toothpick inserted in the center of a loaf comes out clean. Remove pans from the oven.
7. 7. Remove the bread from the pans and onto a wire rack to cool.
8. This recipe is adapted from Midwest Living.

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Taken from tastykitchen.com/recipes/breads/eggnog-quick-bread/ (may not work)