Christmas Eggnog Bread Recipe

3.5 4 4
Christmas Eggnog Bread Recipe
Christmas Eggnog Bread Recipe photo by Taste of Home
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Christmas Eggnog Bread Recipe

Read Reviews
3.5 4 4
Publisher Photo
“This bread is better if you make it the day before you plan to serve it,” says Judith Malhotra of Toledo, Ohio. “That gives it time for the flavors to blend.”
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 egg
  • 1-3/4 cups reduced-fat eggnog
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1 cup golden raisins
  • 1/2 cup chopped pecans

Directions

In a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, whisk the egg, eggnog, applesauce and oil. Stir into dry ingredients just until moistened. Fold in raisins and pecans.
Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Bread in Light & Tasty December/January 2008, p52

Nutritional Facts

1 slice: 147 calories, 5g fat (1g saturated fat), 23mg cholesterol, 180mg sodium, 23g carbohydrate (10g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 egg
  • 1-3/4 cups reduced-fat eggnog
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1 cup golden raisins
  • 1/2 cup chopped pecans
  1. In a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, whisk the egg, eggnog, applesauce and oil. Stir into dry ingredients just until moistened. Fold in raisins and pecans.
  2. Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Bread in Light & Tasty December/January 2008, p52

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Reviews forChristmas Eggnog Bread

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MY REVIEW
Debluvpink User ID: 7488279 92979
Reviewed Nov. 16, 2013

"I just made this bread and turned out well using whole wheat flour and Splenda.. Definately would make again. Think it does need a glaze for added sweetness."

MY REVIEW
nikita1 User ID: 1246206 145461
Reviewed Dec. 23, 2012

"Made this today to serve at Christmas dinner. Followed the recipe to a T. I've never reviewed a recipe before but had to this time around. This bread was so awful I ended up throwing it out to the birds and will need to make another kind of bread for Christmas tomorrow. Wasted a very expensive 1 3/4 cups of eggnog. No flavor whatsoever."

MY REVIEW
lurky27 User ID: 1251896 145901
Reviewed Dec. 12, 2010

"Amazing! What a great bread to give as a gift or to serve to company.

~ Theresa"

MY REVIEW
misscamaro88 User ID: 3056165 99766
Reviewed Dec. 14, 2009

"I LOVE this recipe! It even impressed my mom, who doesn't like even like eggnog! Not too sweet, not too spicy, and it was super easy to make. Will definitely make again!"

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