Festive Italian Holiday Loaf with Eggnog Icing

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Spread the hazelnuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove the pan from the oven, transfer the nuts to a bowl, and let them cool.

3. 3

   Add the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon to the bread machine. Set it to the basic cycle with a medium crust and press start. Do not use the delay timer.

4. 4

   Add the cooled toasted hazelnuts to the machine between Knead Cycle 1 and Knead Cycle 2. When the baking cycle finishes, immediately remove the bread from the pan and cool it on a rack.

5. 5

   Make the glaze by mixing the confectioners' sugar and eggnog in a bowl until well combined. It should be thin enough to drizzle. Drizzle the glaze over the cooled bread before slicing.

• Calories 181.19 kcal Moderate
• Protein 5.65 g Moderate
• Carbs 24.88 g Moderate
• Total Fat 6.41 g Moderate
• Saturated Fat 2.63 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 28.81 mg Moderate
• Sodium 22.1 mg Low Source
• Fiber 1.37 g Low Source
• Sugar 3.82 g Moderate
• Added Sugar 1.8 g Low Source
• Calcium 25.44 mg Low Source
• Iron 1.2 mg Low Source
• Potassium 53.6 mg Low Source
• Vitamin A 3.66 mcg_rae Low Source
• Vitamin C 0.02 mg Low Source
• Vitamin D 0.11 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten