Recipe: Eggnog Bread (bread machine) and Egg Nog Bread (quick bread)

Egg Nog Bread (bread machine)
The first recipe if from MORE BREAD MACHINE MAGIC
2 pound loaf

1 3/4 to 1 7/8 cups eggnog
3 tablespoons oil
2 tablespoons honey
1 teaspoon salat
4 cups bread flour
2 teaspoons nutmeg
3/4 teaspoon ground mace
2 1/2 teaspoons active dry yeast

Place all ingredients in bread pan, using the lest amount of liquid listed in the recipe. Select medium crust setting and sweet bread cycle. Press start. Observe dough as it kneads. After 5-10 minutes, if it appears dry and stiff or if your machine sounds as if its straining to knead, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tack to the touch. After the baking cycle ends, remove bread from pan, place on a rack and allow to cool for 1 hour before slicing.

Egg Nog Bread
This quick bread is from the 1997 MIDWEST LIVING HOLIDAY BAKING

4 3/4 Cups all purpose flour
3/4 cup sugar
4 teaspoons baking ppowder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 beaten eggs
2 3/4 cups dairy or canned eggnog
1/2 cup cooking oil
3/4 cup chopped pecans
3/4 cup snipped dried apricots
2/3 cup sifted powdered sugar
2-3 teaspoons eggnog

Grease two 8x4x2 inch loaf pans. Set aside. In large mixing bowl, stir together the flour, sugar, baking powder, salt and nutmeg. In a medium bowl, combine the eggs, the 2 3/4 cups eggnog and oil. Add to the flour mix, stirring till just combined. Stir in pecans and apricots. Pour into prepared pans. Bake in a 350 degreee oven for 55-60 minutes or till a toothpick inserted nears the centers comes out clean. If necessary, cover loosely with foil for the last 15-20 minutes to prevent overbrowning. cool in pans on wire racks for 10 minutes. Remove from pans. cool completely on wire racks. Wrap and store overnight in the refrigerator. In a small bowl, combine the owdered sugar and the 2-3 teaspoons eggnog to make an icing of drizzling consistency. Drizzle over bread. Makes 2 loaves. (32 servings)
2/3 cup