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Apricot & Macadamia Eggnog Bread

Total Time

Prep: 20 min. Bake: 50 min. + cooling


2 loaves (12 slices each)

Updated: Nov. 15, 2022
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
Apricot & Macadamia Eggnog Bread Recipe photo by Taste of Home


  • 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, room temperature
  • 2-1/2 cups eggnog
  • 1/2 cup canola oil
  • 1 tablespoon grated orange zest
  • 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


  1. Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, 2-1/2 cups eggnog, oil, orange zest and orange juice until blended. Add to flour mixture; stir just until moistened. Fold in apricots and macadamia nuts.
  2. Transfer to 2 greased 9-x5-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.

Can you freeze Apricot & Macadamia Eggnog Bread?

Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

Nutrition Facts

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

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