Week 85: Eggnog Tea Loaf

Just after Halloween, I make a large batch of aged, aka boozy, eggnog (my favorite is Michael Ruhlman’s 30-day Eggnog) and put it in the back of the fridge until Christmas time. This year, we had a little bit left over so I decided to make a tea loaf with it, and wow, what a treat! SO good with a cup of Earl Grey in the afternoon, and even better after dinner with some Traditional Swedish Egg Coffee. It’s super easy to throw together, and also makes for a nice hostess gift over the holidays.

  • 1 stick butter, softened
  • 1 c granulated sugar
  • 2 eggs
  • 1-1/2 c flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup eggnog (measure it into a Pyrex liquid measuring cup)
  • Glaze:
    • 1 cup powdered sugar
    • 3 tablespoons eggnog
    • 1/8 tsp nutmeg
    • pinch of salt
  1. Butter and flour an 8.5″ x 4.5″ loaf pan and preheat oven to 350.
  2. With electric beaters, or a stand mixer, cream the butter with the sugar until well combined.
  3. Add the eggs, one at a time, and beat until thoroughly mixed in.
  4. Measure the flour, salt, and baking powder into a separate bowl, and whisk to combine
  5. Add the dry ingredients into the wet in batches, alternating with the eggnog, and mixing to combine after each addition.
  6. Pour batter into prepared pan.
  7. Smooth the top with a rubber spatula.
  8. Bake for 50-60 minutes, until an inserted knife comes out clean. If the top starts to brown too much before it’s ready, cover it with a tin foil tent. Do not over bake!
  9. Meanwhile, make the glaze: Measure everything into a bowl and whisk to combine.
  10. Remove loaf from pan and let cool of a rack.
  11. Drizzle with glaze, and sprinkle with freshly grated nutmeg.

Week 80: Thanksgiving Loaves

Representing the three pies we make at Thanksgiving: Apple, Pumpkin and Pecan. This is a good use of any leftover pumpkin or applesauce you might have, so you can use any combination of the two. Or, just one if that’s all you’ve got. I use mini loaf pans so that I can freeze them and have them at the ready over the holidays when folks drop in for tea, or as hostess gifts.

  •  4 large eggs
  •  1-1/2 cups granulated sugar
  • 1-1/2 cups applesauce
  • 1-1/2 cups canned pumpkin
  •  2 sticks unsalted butter
  •  3 cups flour
  •  1 Tbsp baking soda
  •  1 tsp salt
  • 3/4 tsp cinammon
  • 1/2 tsp nutmeg
  • 36 pecan halves, or sliced almonds
  1. Preheat oven to 350.
  2. Butter and flour 6 mini loaf tins, or 2 loaf tins.
  3. Melt butter, and allow to cool.
  4. WIth the paddle attachement, on high speed, (increase speed in increments so that it doesn’t splash all over the place), mix the eggs and the sugar until light and fluffy and a very pale yellow.
  5. Add the applesauce and pumpkin and mix to combine.
  6. Add the cooled, melted butter, and mix to combine.
  7. Measure the dry ingredients into a separate mixing bowl, and wisk to combine
  8. Add the dry tingredients to the wet in batches, mixing until incorporated. Do not over beat.
  9. Pour into prepared tins. Decorate with nuts.
  10. Bake about 25-35 minutes. Same baking time for mini vs loaves, but watch them towards the end.

Week 47: Stenalder Brød

DENMARK: This seed and nut loaf is from the KONG HANS KÆLDER restaurant in Copenhagen. According to the Danish newspaper Politiken, the staff came up with this loaf when they decided to go on a Paleo diet — and named it after the Nordic Stone Age, Stendalder. It became Denmark’s most popular recipe, to the point where the natural food stores had a hard time keeping the ingredients in stock. It’s gluten free, naturally high in protein, fiber and omega-3 fatty acids, and only takes 10 minutes to put together. I was so tempted to add raisins, but I wanted to remain true to the original so refrained. I bet it would work just fine if you did; I’m thinking 50g chopped dried fruit, or for a savory twist, sun-dried tomatoes. Another idea could be mini chocolate chips and candied orange peel!

Notes:

  1. The original recipe calls for unroasted, unsalted nuts, but I decided to go ahead and use roasted, salted, because I prefer those for other uses. I lowered the salt to 1-1/2 tsp because of this.
  2. I also added chia seeds and hemp seeds to boost the nutritional value. You can use any combination of nuts and seeds, as long as they total 700 grams.
  3. You can use all whole nuts, i.e. not chopped almonds or pecans. That makes the loaf look really nice when sliced, but I think the (roughly) chopped nuts make for a better consistency, and also easier to cut.
  4. I used canola oil, but next time I think I’ll use olive oil. Peanut oil might be a good option.
  5. If you want to make this on a regular basis, buy the nuts/seeds in bulk, mix them all up and measure out 700 grams of nuts in individual portions to freeze.
  6. Cut thin slices – a little goes a long way!

Stone Age Bread

  • 100 g pumpkin seeds ( I got “acitivated, sprouted” seeds by mistake. They work fine, but aren’t as bright green)
  • 100 g roasted, salted sunflower seeds
  • 100 g chopped tamari almonds
  • 100 g chopped pecans (the original recipe calls for walnuts, either one would do)
  • 100 g flaxseeds
  • 100 g roasted sesame seeds
  • 50 g chia seeds (optional, this is an additional on my part)
  • 50 g hemp seeds (optional, this is an additional on my part)
  • 5 ~ 6 eggs, depending on size.
  • 1/3 cup oil
  • 1-1/2 teaspoon salt (or 2 teaspoons if you use unsalted nuts)
  1. Preheat oven to 325.
  2. In a large bowl, mix the eggs, then add the oil and salt
  3. Measure in the nuts and seeds and stir to combine well.
  4. Line a loaf pan with parchment paper
  5. Add batter to the pan and press down to fill it towards the corners, and to even the top
  6. Bake for 1 hour or until it is firm and just a little browned on the top
  7. Wait until the bread is completely cool to slice.
I picked up this handy nut chopper at a second hand store.