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My review
Eggnog Quick Bread
Bev
"This eggnog bread would be good sprinkled with confectioners' sugar and served with Christmas breakfast."
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Ingredients
1 h 10 m servings 262Original recipe yields 12 servings (1 9x5-inch loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
- Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
- Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
- Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 293356 Ratings
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Most helpful positive review
12/27/2002
This was a very good recipe. I had read the reviews about it being a little dry so I added a 1/2 cup more eggnog and a packet of vanilla instant pudding to the mix. It did the trick! It was so m...
Most helpful critical review
2/25/2015
The problem with this recipe is not in the ingredients, but in the directions. For those complaining that the bread was too dry and too dense, the problem occurs in your mixing stage. You need t...
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12/27/2002
This was a very good recipe. I had read the reviews about it being a little dry so I added a 1/2 cup more eggnog and a packet of vanilla instant pudding to the mix. It did the trick! It was so m...
12/17/2001
I LOVE THIS BREAD! I have made it in mini-muffins, regular muffins, mini loaves and regular loaves. I have added many different flavorings in stead of the rum flavoring. I have made coconut eggn...
12/29/2001
The best "holiday" quick bread! Cream butter with sugar and add 3 tablespoons oil to improve moisture. A very soft almost cake like bread. My 3 yr. old son loves this bread as well as the who...
12/31/2006
I took the advice from other reviewers and added a small package of vanilla pudding, increased the egg nog to 1 1/3 cup, and used 2 T. of real rum. The bread was delicous. It has more of a pound...
1/7/2003
This bread rocks. I doubled the nutmeg (heavy on the nutmeg when I drink eggnog) and it turned out great. This is a BIG hit during Christmas season. Update: found an Eggnog Glaze to add to t...
12/23/2005
Great eggnog flavor; very moist. I did not hink it needed any glaze. Do make these changes: 2C eggnog ; 1/2 butter & 1/2 oil instead of butter only; 1/2 t. nutmeg; 1 box INSTANT vanilla pudding ...
2/25/2015
The problem with this recipe is not in the ingredients, but in the directions. For those complaining that the bread was too dry and too dense, the problem occurs in your mixing stage. You need t...
11/12/2012
Wow! This is so good; it will be become a new holiday staple. Extremely flavorable and VERY moist. After reading through a lot of reviews and combining various ideas, here were my modificatio...
12/25/2001
With the previous notes about it being dry, I added 3 tbsps. oil. That did the trick. Very moist and yummy.