Ingredients:
1/4 cup sugar
1/4 cup toffee pieces ( not chocolate covered)
1/4 cup chopped pecans
3 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup prepared eggnog
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350 degrees F.
In a small bowl, combine the cinnamon swirl ingredients and mix well.
Set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
In a medium bowl, combine the egg nog, oil, eggs and vanilla.
Beat with a fork to combine.
Stir the wet mixture into the dry ingredients, stirring until just smooth.
Don’t overdo it.
Pour half the batter into a greased loaf pan (something like 8 x 4 x 2).
Spoon half the cinnamon swirl mixture over the batter, and cut through with a knife to swirl.
Top with the remaining batter.
Spoon on the remaining swirl mixture, and swirl with a knife.
Bake for 60-65 minutes or until whatever you stick in the middle comes out clean.
Cool for 10 minutes in the pan before removing to a wire rack.
Servings: 12
Time preparation: 10 min.
Time total: 75 min.