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Eggnog Bread Recipe
Eggnog Bread Recipe photo by Taste of Home

Eggnog Bread Recipe

Publisher Photo
Someone always asks for the recipe when I make this rich bread for the holidays or give as gifts. It's easy to make and quite delicious. The bread is a traditional part of the season at my home here in the foothills of the Blue Ridge Mountains. —Ruth Bickel, Hickory, North Carolina
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES: 16 servings

Ingredients

  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup butter, melted
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup eggnog
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  • 1/2 cup chopped red and green candied cherries

Nutritional Facts

1 slice equals 212 calories, 8 g fat (3 g saturated fat), 44 mg cholesterol, 248 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, beat the eggs, sugar and butter until well blended. In another bowl, mix the flour, baking powder and salt; add to egg mixture alternately with eggnog, beating just until blended. Fold in the pecans, raisins and cherries.
  2. Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Yield: 1 loaf (16 slices).
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Bread in Taste of Home December/January 1994, p25

Nutritional Facts

1 slice equals 212 calories, 8 g fat (3 g saturated fat), 44 mg cholesterol, 248 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Eggnog Bread

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 1, 2013

I thought it was on the dry side. I did not add the pecans or candied cherries. I only added the raisins. I will look for a recipe that is more moist.

MY REVIEW
Reviewed Nov. 25, 2012

I made this with Splenda brown sugar (1/3 c) and used a whole cup of currants instead of the candied cherries. It was just delicious. I added 1/3 c nonfat dry milk, 1/2 t baking soda and a touch of extra salt with the dry ingredients. My bread was just as tall as it would have been made with sugar.

MY REVIEW
Reviewed Dec. 17, 2011

I made two batches in mini loaf pans (3x2x1), 8 per batch, baking 25 minutes at 350. I added 1 tsp. rum extract to the 2nd batch, also used 1/3 dried cranberries, 1/3 raisins, and 1/3 glace fruit. Both were delicious.

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