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Eggnog Bread

Total Time

Prep: 15 min. Bake: 50 min.

Makes

1 loaf (16 slices)

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
Eggnog Bread Recipe photo by Taste of Home

Ingredients

  • 2 large eggs, room temperature
  • 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

  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 until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition 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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Reviews

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Average Rating:
  • jscott481
    Dec 20, 2018

    I made this today, modified it as Becky stated before but without the whiskey or rum extract, and it was very moist; definitely not dry. I also baked it into 4 mini loaves, and baked it for 30 minutes. Since I was giving it for gifts, I had to taste it to see how it was, and was absolutely perfect!

  • Becky
    Dec 20, 2017

    First batch I made exactly as the recipe stated. It seemed a little dry and not much flavor of eggnog. My second batch, I cut the flour down to 2 cups, increased eggnog to 1 1/4 cups and used 2 1/2 teaspoons of whiskey instead of rum extract. Second batch was much better, more moist and good flavor. Will definitely make again with the tweaks.

  • 2124arizona
    May 8, 2017

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

  • Jacquie
    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.

  • bbunkowske
    Dec 22, 2014

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

  • manga
    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.

  • chrissteve
    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
    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.

  • kedunham
    Dec 28, 2009

    No comment left

  • nxl100
    Dec 8, 2006

    No comment left