Ingredients
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1/4 cup sugar
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1/4 cup toffee pieces (not chocolate covered)
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1/4 cup chopped pecans
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3 tablespoons butter, melted
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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2 cups flour
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3/4 cup sugar
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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3/4 teaspoon ground cinnamon
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1/2 teaspoon salt
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1 cup prepared eggnog
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1/4 cup vegetable oil
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the cinnamon swirl ingredients and mix well.
- Set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
- In a medium bowl, combine the egg nog, oil, eggs and vanilla.
- Beat with a fork to combine.
- Stir the wet mixture into the dry ingredients, stirring until just smooth.
- Don't overdo it.
- Pour half the batter into a greased loaf pan (something like 8 x 4 x 2).
- Spoon half the cinnamon swirl mixture over the batter, and cut through with a knife to swirl.
- Top with the remaining batter.
- Spoon on the remaining swirl mixture, and swirl with a knife.
- Bake for 60-65 minutes or until whatever you stick in the middle comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack.