Holiday Eggnog Bread Recipe

4 2 1
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Holiday Eggnog Bread Recipe

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4 2 1
Publisher Photo
I got this recipe from an old friend. It combines two holiday favorites— eggnog and fruit-and-nut bread. My children look forward to me making it each Christmas, plus I give loaves as gifts to my co-workers.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 4-3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2-3/4 cups eggnog
  • 2 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup chopped dried apricots
  • 3/4 cup chopped pecans
  • ICING:
  • 2/3 cup confectioners' sugar
  • 1 tablespoon eggnog

Directions

In a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine the eggnog, eggs and oil; add to dry ingredients, stirring just until moistened. Fold in apricots and pecans. Pour into two greased 8x4-in. or four greased 5-3/4x3x2-in. loaf pans.
Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine icing ingredients until smooth; spread over bread. Yield: 2 regular loaves or 4 mini loaves.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Bread in Country Woman Christmas Annual 1997, p19

Nutritional Facts

1 slice: 188 calories, 8g fat (2g saturated fat), 26mg cholesterol, 105mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 4-3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2-3/4 cups eggnog
  • 2 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup chopped dried apricots
  • 3/4 cup chopped pecans
  • ICING:
  • 2/3 cup confectioners' sugar
  • 1 tablespoon eggnog
  1. In a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine the eggnog, eggs and oil; add to dry ingredients, stirring just until moistened. Fold in apricots and pecans. Pour into two greased 8x4-in. or four greased 5-3/4x3x2-in. loaf pans.
  2. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine icing ingredients until smooth; spread over bread. Yield: 2 regular loaves or 4 mini loaves.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Bread in Country Woman Christmas Annual 1997, p19

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Myhusbandisthecook User ID: 20052 19753
Reviewed Dec. 15, 2011

"I'm wondering if the cooking time is accurate in the recipe. Mine always cooks in 30 minutes."

MY REVIEW
Myhusbandisthecook User ID: 20052 20487
Reviewed Nov. 3, 2010

"I make this recipe every Christmas."

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