Eggnog Bread

Name: Eggnog Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf (16 slices).
Ingredients: 2 large Eggland's Best 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

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

Ingredients

2 large Eggland's Best 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.

Editor's Note

This recipe was tested with commercially prepared eggnog.

Nutrition Facts

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

Originally published as Eggnog Bread in Taste of Home December/January 1994

Reviews

My Review

Click stars to rate

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.