Recipes

1. Heat oven to 350F. Grease the bottom of a 9-by-5-by-3-inch loaf pan. Cut a piece of parchment paper to line the bottom of pan.
2. Combine Craisins, sugar, Eggnog, oil, vanilla, and eggs in a large bowl. Stir in baking mix and nuts. Pour into prepared pan.
3. Bake 50 to 60 minutes or until pick inserted in center comes out clean; cool 10 minutes on a wire rack. Remove from pan and cool completely on the wire rack. Slice 12 pieces and then slice those pieces in half.

Test Kitchen notes

• When baking, batter should fill half of an 8-inch loaf pan, or three-quarters of a 9-inch loaf pan.
• If using a glass or a dark metal loaf pan, reduce the temperature indicated in the recipe by 25F. If baking more than one pan in the oven, make sure that pans are at least 2 inches away from each other and from the oven sides.
• If you like to place your pans on baking sheet to catch any unexpected drips, be sure to preheat the baking sheet.
• Quick breads can be wrapped in plastic wrap and refrigerated up to 10 days. To freeze, place the wrapped breads in a freezer-quality sealable plastic bag and freeze for up to 2 months.