Prep Time20m
Cook Time 50m
Ready Time 65m
Yield 14 servings


1 box Pillsbury Cinnamon Swirl Quick Bread and Muffin Mix

1/4 teaspoon ground nutmeg

3/4 cup eggnog

3 tablespoons vegetable oil

3 eggs

1/2 teaspoon Rum Extract (optional)


Step 1

Set oven to 350°F. Coat 8x4-inch loaf pan generously with nonstick spray.

Step 2

In a large bowl, combine quick bread mix (large clear package), nutmeg, eggnog, oil, eggs and optional rum extract.

Step 3

Pour half of the batter into the prepared pan. Sprinkle with 2/3 cup of the swirl mix (small clear packet). Pour remaining quick bread batter over swirl mix. Drizzle remaining swirl mix on top.

Step 4

Bake for 45-50 minutes. Cool on rack for 20 minutes.

Step 5

Drizzle glaze (glaze packet) over cooled loaf.

Nutritional Information Per Serving

Serving Size (1/24 (about 99g)), Calories 190 (Calories from Fat 190), Total Fat 8g (Saturated Fat g, Trans Fat 0g), Cholesterol 50mg, Sodium 160mg, Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 17g), Protein 3g, Potassium 60mg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 0mg, Iron 1.2mg.

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

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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