Eggnog Latte Loaf

 

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

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.