Apricot & Macadamia Eggnog Bread Recipe
Apricot & Macadamia Eggnog Bread Recipe photo by Taste of Home
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Apricot & Macadamia Eggnog Bread Recipe

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Holidays and nut breads are made for each other. My spiced quick bread has three of the ingredients I can’t resist – eggnog, apricots and macadamia nuts. —Nancy Heishman, Las Vegas, NV
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 24 servings


  • 4-3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 large eggs
  • 2-1/2 cups eggnog
  • 1/2 cup canola oil
  • 1 tablespoon grated orange peel
  • 1/4 cup orange juice
  • 3/4 cup chopped dried apricots
  • 3/4 cup chopped macadamia nuts
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 1 to 2 tablespoons eggnog

Nutritional Facts

1 slice: 242 calories, 10g fat (2g saturated fat), 32mg cholesterol, 186mg sodium, 35g carbohydrate (15g sugars, 1g fiber), 5g protein.


  1. Preheat oven to 350°. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, 2-1/2 cups eggnog, oil, orange peel and orange juice until blended. Add to flour mixture; stir just until moistened. Fold in apricots and macadamia nuts.
  2. Transfer to two greased 8x4-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  3. For glaze, in a small bowl, mix confectioners' sugar and enough eggnog to reach drizzling consistency. Spoon over loaves.
    Freeze option: Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.
    Yield: 2 loaves (12 slices each).
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Apricot & Macadamia Eggnog Bread in Simple & Delicious December/January 2016

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homemadewithlove User ID: 4311884 259942
Reviewed Jan. 19, 2017

"I had extra eggnog and wanted to make this bread. It makes 2 big loaves but was surprisingly dry."

Grammy Debbie User ID: 30612 257839
Reviewed Dec. 8, 2016

"A really nice way to use up some extra eggnog I had on hand. I doubled the recipe and put the apricots ad macadamia nuts in half and put in a tropical dried fruit mix and pecans the other half. Both were a delicious breakfast treat. Be careful not to overbake as the bread was a little on the dry side, but I believe that was because I might have left it in the oven just a little too long."

curlylis85 User ID: 3166950 239360
Reviewed Dec. 13, 2015

"The eggnog flavor really comes through when it is cool. You may want to adjust the seasonings depending on how flavorful your eggnog is."

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