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| 1 1/2 | cups Gold Medal® all-purpose flour |
| 1 | cup granulated sugar |
| 1/2 | cup shortening |
| 3/4 | cup eggnog or half-and-half |
| 2 | teaspoons baking powder |
| 2 | teaspoons instant coffee granules or crystals |
| 1 | teaspoon vanilla |
| 1/2 | teaspoon salt |
| 4 | egg yolks |
| 2 | oz unsweetened baking chocolate, melted, cooled |
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| 1 | teaspoon instant coffee granules or crystals |
| 1 | tablespoon hot water |
| 1 | cup powdered sugar |
| 2 | teaspoons butter or margarine, softened |
| 1. | Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray; lightly flour. |
| 2. | In large bowl, beat all bread ingredients with electric mixer on medium speed about 30 seconds, scraping bowl constantly, until blended. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. |
| 3. | Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. |
| 4. | Dissolve instant coffee in hot water. In small bowl, mix coffee, powdered sugar and butter until smooth. If necessary, stir in a few drops of hot water until thin enough to drizzle. Drizzle glaze over loaf. To store, wrap in plastic wrap and refrigerate up to 1 week. |
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| Pair Eggnog Latte Loaf with a bag of gourmet coffee beans for a gift with a "latte" class. |
Nutrition Information:
160 ( 70); 7g ( 2 1/2g, 1g); 40mg; 100mg; 21g ( 0g, 14g); 2g 0%; 0%; 4%; 6% 1/2 ; 1 ; 0 ; 1 1/2 1 1/2