Monday, January 14, 2013

eggnog chocolate chip bread [gluten free, soy free]

How is it that we're already like pretty much half way through January? How? I feel like I was just watching the Naked Gun series with friends and family, waiting for midnight to strike so we could watch the ball drop and then promptly go to bed. (Seriously, staying up until midnight is becoming more and more of a challenge. I'm usually in bed by like 10. Or 10:30, if I decide to walk a little on the wild side.) It's like I'm reverting back to childhood. Or becoming an old lady. Either one. Maybe both. Is that possible? Quick story: when I was little, my best friend and I were determined to stay up until midnight on New Year's Eve. Our parents didn't think that we could do it. So, in order to prove that we stayed up until midnight, we recorded what Emily's hamster was doing in half-hour intervals (or fifteen minutes. Or hourly. I can't remember exactly how precise we were.) Anyhow, we logged Hammy's activities -- the majority of them being "sleeping" or "eating food pellets." I'm positive we made it to midnight, but I'm not sure if the log convinced our parents. I don't know why not -- it was very scientific and all. 

Anyway. It's just bizarre that it's like mid-January already. And I suppose it's bizarre that I'm sharing this eggnog bread recipe with you, well after the holidays. I actually bought some rice nog for Christmas. I have to admit, I do like eggnog, but I don't like drinking a lot of it since it's so rich. So, instead of buying real egg nog, I bought some rice nog. For some reason, that sounded rational to me. But, I never opened up the rice nog over the holidays. Nope. It sat in the cabinet. Good think that unopened rice milk is shelf-stable. So, the holidays came and went and there my rice nog sat, languishing in the cabinet. It was finally opened when my brother wanted to make an eggnog milkshake, and all we had in the fridge was an old carton of eggnog that was way past its prime (my mom did buy some real eggnog. We usually have it during the holidays. I don't know why no one really drank it this year -- we all like eggnog perfectly fine. We're not particularly eggnog haters. What was up with this past holiday season?) 

Anyhow. So now I had an opened carton of rice nog that I was pretty sure I wouldn't finish off before it had to be thrown out. Last year I made some eggnog cookies, which turned out pretty well. But I wanted to make something different this year. And I really wanted to make something with chocolate. Chocolate makes the world go 'round. And, voila -- eggnog chocolate chip bread! Well, technically I guess it would be rice nog chocolate chip bread. Details, details. 

Eggnog (Rice Nog) Chocolate Chip Bread
gluten free, soy free 
inspired by and adapted from How Sweet It Is

2 cups gluten free all purpose flour
1 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
dash of salt
1/2 cup Earth Balance soy free spread, melted
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup rice nog (or regular eggnog)
2/3 cup of Enjoy Life chocolate chips

Preheat oven to 350 degrees. Line a 9x5 inch loaf pan with parchment paper. Whisk together flour, xanthan gum, baking soda, powder, nutmeg, cinnamon and salt in a small bowl. In another bowl, whisk together the melted soy free spread and sugar until smooth. Add in the vanilla extract and then add in one egg at a time, whisking until fully combined. Add the rice nog to the mixture, and then slowly incorporate the flour mixture. Stir together until just combined. Toss the chocolate chips in some flour and fold them into the batter. Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes, until the bread is golden. Let cool, and then dig in! Eat it for breakfast, eat it for dessert. Heck, eat it for lunch and dinner too! Okay, well maybe not lunch and dinner. But it's totally acceptable for breakfast and dessert.

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