Eggnog Fruit Bread Recipe

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Eggnog Fruit Bread Recipe
Eggnog Fruit Bread Recipe photo by Taste of Home
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Eggnog Fruit Bread Recipe

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Presents from the pantry are a tradition in my family, and this moist, fruity quick bread is a favorite. I wrap loaves in cellophane and garnish with stickers and curly ribbons. —Margo Stich, Rochester, Minnesota
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling

Ingredients

  • 3 eggs
  • 1 cup vegetable oil
  • 1-1/2 cups sugar
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon rum extract
  • 1-1/2 cups eggnog
  • 3 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup candied fruit
  • 1/2 cup chopped walnuts

Directions

In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts.
Pour into two greased 8-in. x 2-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Fruit Bread in Country Woman Christmas Annual 2003, p25

Nutritional Facts

1 each: 197 calories, 9g fat (2g saturated fat), 27mg cholesterol, 82mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 3g protein.

  • 3 eggs
  • 1 cup vegetable oil
  • 1-1/2 cups sugar
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon rum extract
  • 1-1/2 cups eggnog
  • 3 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup candied fruit
  • 1/2 cup chopped walnuts
  1. In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts.
  2. Pour into two greased 8-in. x 2-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Fruit Bread in Country Woman Christmas Annual 2003, p25

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Reviews forEggnog Fruit Bread

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MY REVIEW
2124arizona User ID: 845443 269390
Reviewed Jul. 13, 2017

"I love eggnog and this bread with the fruit showcases the flavor so well!"

MY REVIEW
mikelssword@msn.com User ID: 2350474 264337
Reviewed Apr. 5, 2017

"I made this bread at Christmas using the left over candied fruit from my fruit cakes. It is a marvelous bread and the people that I gave it to for Christmas, loved it!!"

MY REVIEW
7Trees User ID: 704160 135116
Reviewed Dec. 8, 2010

"loved this!

Going to make small loaves for the cookie trays we make"

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