Eggnog Latte Loaf

Makes 1 loaf (24 slices)

Bread
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 extract
1/2 teaspoon salt
4 egg yolks
2 ounces unsweetened baking chocolate, melted, cooled

Latte Glaze
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 degrees F. Grease bottom only of 9 x 5-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.

Special Touch
Pair Eggnog Latte Loaf with a bag of gourmet coffee beans for a gift with a "latte" class.

Nutrition Information: 1 Serving: Calories 160 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 1g); Cholesterol 40mg; Sodium 100mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 14g); Protein 2g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 6%

Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved.