When the holiday season rolls around, it is easy to go straight to the traditional recipes. Sugar cookies and Peanut Butter blossoms to eggnog and fruit bread – the list is endless.

While staying with tradition is always a nice way to celebrate the holidays, it can be fun to change things up, like with this Eggnog Fruit Bread recipe our friend, Chelsea from A Duck’s Oven created. (Did you know she is amazing with recipe creation?! She comes up with all sorts of good stuff like this Savory Breakfast Bowl featuring our Piñata® apples. It’s DELICIOUS!).

I told Chelsea we needed help creating an Eggnog Fruit Bread that features Stemilt’s apples and pears and boy, did she deliver. This bread is AMAZING.

Bread is one of my favorites (because honestly, who doesn’t love bread) and this one is no different. Chelsea created a sweet batter with creamy eggnog that includes the oh-so savory taste of pumpkin pie spice, and our World Famous Fuji apples and d’Anjou pears. Then she folds in the walnuts for a tasty crunch and bakes it for about an hour. Once it’s out of the oven and cools for about 10 minutes, she drizzles on a homemade glaze that adds just the perfect finishing touch. Amazing.

Using Fuji apples and d’Anjou pears in this recipe is a great addition as it adds a sweet flavor and a lovely texture to the mix. Fuji pears are the sweetest apple on the block, with Brix (sugar) levels reaching 21-23 Brix. That’s a lot. Our dear friend, the Granny Smith, has a range from 11-14 Brix, so that just goes to show the difference sugar levels can make. Fuji apples, although don’t often tend to be a baking apple, can withstand heat and add a sweet flavor when baking, cooking, making into applesauce or even freshly pressed apple juice! Fuji apples have creamy, white flesh and an aromatic smell that has you licking your lips (just like when you were a kid in a candy shop).

D’Anjou pears also make a wonderful addition to this bread. If you didn’t know d’Anjou pears are one of the most versatile pears. From fresh snacking to baking and poaching, the d’Anjou adds a refreshing flavor to your recipes or charcuterie boards. D’Anjou pears also have a sibling, the red d’Anjou pear, which essentially is the same pear, besides having a striking red appearance. D’Anjou pears tend to be the classic pear flavor people have come to know and love. Its egg-shaped-like appearance, many-month availability, and citrus-like flavor are just a few of the many wonderful traits of this pear.

Both of these World Famous fruits make a wonderful addition to this Eggnog Fruit Bread. We hope that you give it a try this holiday season as we know you won’t be disappointed! Happy Holidays!

Eggnog Fruit Bread

Ingredients

  • Bread
  • 3 large eggs, room temperature
  • 1 cup butter, melted
  • 1 1/2 cups sugar
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 1 1/2 cups eggnog
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tsp pumpkin pie spice
  • 2/3 cup small diced Stemilt Fuji Apples
  • 2/3 cup small diced Stemilt D’Anjou Pears
  • 1/2 cup chopped walnuts
  • Glaze (optional)
  • 1/4 cup eggnog
  • 1/4 tsp almond extract
  • 2-3 tbsp powdered sugar

When the holiday season rolls around, it is easy to go straight to the traditional recipes. Try this amazing eggnog fruit bread from Stemilt!

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  • Yield
    8 servings
  • Prep time
  • Cook time
  • Total time
  • In Category
    Dessert
  • Level
    Easy

Instructions

  1. Preheat oven to 350 degrees F. Prepare two 8”x4” loaf pans or one 9”x5” loaf pan by spraying with cooking spray and sprinkling inside with flour.
  2. In a large bowl, beat eggs and butter. Beat in the sugar, extracts and eggnog.
  3. Combine 2-1/2 cups flour, baking powder, salt and pumpkin pie spice; gradually add to egg mixture. Add the fruit and stir into batter. Fold in walnuts.
  4. Pour into the prepared loaf pan(s). Bake at 350° for 60-65 minutes or until a toothpick comes out clean.
  5. While the bread bakes, prepare the glaze by mixing together the eggnog and almond extract with a fork in a small bowl. Add powdered sugar until desired consistency is reached.
  6. Cool for 10 minutes before removing from pans to wire racks to cool completely. Drizzle with eggnog glaze if using.