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Eggnog Mini Loaves

The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Tender slices go great with a cup of coffee. —Beverly Elmore, Spokane, Michigan
  • Total Time
    Prep: 15 min. Bake: 30 min. + cooling
  • Makes
    3 loaves (6 pieces each)


  • 2-1/4 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 1 cup eggnog
  • 3/4 cup sugar
  • 1/2 cup butter, melted
  • 2 teaspoons vanilla extract
  • 2 teaspoons rum extract


  • Preheat oven to 350°. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened.
  • Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks.

Test Kitchen Tips
  • That's the spirit! Rum, brandy or whiskey can be swapped for the rum extract if you don't have it in your pantry.
  • Pay homage to another holiday cocktail, the Tom and Jerry, by adding a bit more spice to your batter. Try 1/8 teaspoon each of cloves and allspice.
  • To make removal a breeze, line mini loaf pans with parchment paper. Draping the parchment a couple of inches over the sides forms a sling you can use to pop the loaves right out.
  • To score a rustic yet chic presentation, tie with pretty string for easy gifting!

  • Editor's Note
    This recipe was tested with commercially prepared eggnog.
    Nutrition Facts
    1 slice: 158 calories, 6g fat (4g saturated fat), 43mg cholesterol, 189mg sodium, 22g carbohydrate (10g sugars, 0 fiber), 3g protein.