Eggnog Bread Recipe
Eggnog Bread Recipe photo by Taste of Home
Next Recipe

Eggnog Bread Recipe

Read Reviews
3.5 4 8
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: 50 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 16 servings


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

Nutritional Facts

1 slice: 202 calories, 7g fat (3g saturated fat), 40mg cholesterol, 206mg sodium, 32g carbohydrate (17g sugars, 1g fiber), 4g protein.


  1. Preheat oven to 350°. Grease a 8x4-in. loaf pan.
  2. In a large bowl, beat eggs, sugar and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; beat into egg mixture alternately with eggnog, beating well after each addition. Fold in cherries, pecans and raisins.
  3. Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 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

Reviews for Eggnog Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
bbunkowske User ID: 904462 215591
Reviewed Dec. 22, 2014

"I also thought that this bread was very dry. I will not be making this again - very disappointed."

manga User ID: 4211076 2771
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 User ID: 3572716 3063
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."

fizzball User ID: 5920580 2411
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."

Loading Image