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Eggnog Quick Bread

Eggnog Quick Bread

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Mary E. Crain

Mary E. Crain

This cake gets better with age. It tastes like Christmas! Smaller loaves make excellent gifts. Use fresh eggnog, not the canned stuff.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5 inch loaf pan, or three 6x3 inch loaf pans.
  2. Beat eggs in large bowl. Stir in sugar, melted butter, eggnog, rum extract, and vanilla. Combine the flour, baking powder, salt, and nutmeg. Stir into eggnog mixture, just enough to moisten dry ingredients. Pour batter into prepared pan or pans.
  3. Bake bread in large pan for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean. Breads baked in the smaller pans require 25 to 40 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely. Wrap tightly, and store in the refrigerator.
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Reviews

KRANEY
53

KRANEY

12/23/2010

I made several loaves and gave them as Christmas gifts. Big hit and so easy! I used real rum instead of rum extract, increased the nutmeg to 1/2 tsp., and added 1/3 cup vegetable oil (was too dry otherwise). I agree - fresh eggnog is key! I also made this with lowfat eggnog - was SUPER dry, even after adding oil. You must use the real stuff! Thanks for the recipe!

sallyjpa
42

sallyjpa

11/18/2006

Especially after it sits overnight, this bread has great flavor. With guidance from previous users (gotta love allrecipes's devoted reviewers!) and my own intuition, I made the following changes: 1/2 c. of butter plus 5 T of oil 1 T of rum instead of 2 tsp. rum extract 2 tsp. vanilla extract instead of 1 extra nutmeg This bread is less moist than some kinds but is plenty moist with the changes I made. The crust is also deliciously crunchy.

JBABYAK
32

JBABYAK

11/4/2003

This recipe is SO tasty! I used 5.75" X 3.25" pans (for gifts). The gift loaves were a HUGE hit! Be careful using the smaller pans -- I almost lost my first batch because they were close to burnt at 25 minutes. After I learned the hard way, the rest turned out wonderfully! YUM!

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