Eggnog Bread Recipe

3.5 6 10
Eggnog Bread Recipe
Eggnog Bread Recipe photo by Taste of Home
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Eggnog Bread Recipe

Read Reviews
3.5 6 10
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
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • 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

Directions

Preheat oven to 350°. Grease a 8x4-in. loaf pan.
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.
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

Nutritional Facts

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

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  • 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
  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

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Reviews forEggnog Bread

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2124arizona User ID: 845443 265715
Reviewed May. 8, 2017

"A perfect gift for the holidays wrapped in red or green cellophane wrap with ribbon around it!"

MY REVIEW
Jacquie User ID: 8973044 257275
Reviewed Nov. 25, 2016

"I made his for Thanksgiving. It was extremely dry. I used candied cherries and also added dried cranberries. I won't make it again. I like a moist bread, it was tasty, but just too dry."

MY REVIEW
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."

MY REVIEW
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
[email protected] 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."

MY REVIEW
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."

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