For the cinnamon chips:

• 2/3 cup sugar
• 3 tablespoons cinnamon
• 2 tablespoons shortening
• 2 tablespoons light corn syrup
• 1/4 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 3-4 tablespoons eggnog

For the bread:

• 2 Nellie's Free Range Eggs
• 1 cup sugar
• 1 cup eggnog
• 1/2 cup oil
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 2 teaspoons baking powder
• Dash of ground nutmeg
• 1/4 - 1/2 cup cinnamon chips

To make the cinnamon chips:

• Preheat oven to 225F and line a baking pan with parchment paper. Grease parchment paper liberally with cooking spray and set aside.
• Add sugar, cinnamon, shortening, light corn syrup, and vanilla extract to a large bowl and mix with a fork until well combined.
• Press cinnamon chip mixture onto the parchment paper in a 1/4-inch thick layer.
• Bake for 30 minutes, or until the mixture has turned into a solid sheet. Remove from oven and let cool.
• Once cooled, use a sharp knife to roughly chop into small bite-size pieces.

To make the glaze:

• Whisk powdered sugar and 3 tablespoons eggnog together until fully combined and no sugar clumps remain. If needed, use an additional tablespoon of eggnog to thin out glaze.

To make the bread:

• Preheat oven to 350F. Grease and flour a standard loaf pan and set aside.
• Combine eggs, sugar, eggnog, oil, and vanilla extract in a large bowl.
• In a separate bowl, combine flour, baking powder, and nutmeg, then slowly add to egg mixture while stirring to combine. Once mixture is uniform, stir in cinnamon chips.
• Pour bread batter into prepared pan and bake for 50-60 minutes, or until a cake tester or toothpick inserted into the middle of the loaf comes out clean.
• Remove from oven and let cool, then remove bread from pan and drizzle liberally with eggnog glaze.

Nellie's Notes:

Got leftover cinnamon chips? Add to oatmeal, use as a cake topping, or sprinkle into sheet pan pancake batter.