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Eggnog Fruit Bread

Eggnog Fruit Bread

  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
T. Little

T. Little

I've made this yummy recipe every Christmas in my adult life.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
  2. Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan.
  3. Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.
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Reviews

sueb
14

sueb

10/30/2008

I baked this in 2 8x4 pans, and the baking time was only 40 minutes. We love the holiday fruit and eggnog taste. Great bread!

madkatharine
9

madkatharine

12/21/2008

This turned out wonderful- I could tell it's a good cake batter by how smooth it was once mixed. I used golden raisins, currants, and dried cranberries. The texure of the cake is perfect: not crumbly around the fruit, moist without being terribly dense.

jenn_in_sea
7

jenn_in_sea

11/23/2009

Delicious! I baked it for only 60 minutes, and should have taken it out earlier still. I used full fat, full flavor egg nog, and switched out chunks of a dried fruit bar for the candied fruit, which I did not have on hand. The dough is springy and moist, and I thought it was very flavorful. My hubby and I ate half the loaf for breakfast, it was so good!

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