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 moist, everyone loved it! Will make this a Chriatmas treat from now on! Thanks!
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 eggnog bread, orange eggnong bread, (tastes like a creamsicle!), lemon, chocolate, maple, butter. The possibilities are endless. After Christmas I buy eggnog (when it goes on sale) I then separate it into 1 cup measurements. I freeze them so I can make this bread in the middle of summer. It dosen't change the flavor or texture of the eggnog. This is an awesome bread and will be making it many times. I also use pumpkin pie spice instead of just nutmeg, It's really good that way too. It does dry out quickly, but all that means it that you have to eat more of it!
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 whole family. Very easy
to make.
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 cake consistency than a bread. I'll be making this every Christmas from now on.
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 this bread if desired. Eggnog Glaze: 2 c confec sugar, 2 T butter (softened), 1 t vanilla, 3+ T eggnog.
In med bowl mix all glaze ingred except eggnog. Add in 3T (or more) eggnog until glaze reaches desired consistency. With butter knife apply over completely cooled loaf. (see pic I've uploaded to this recipe page with the glaze on it)
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 to cream the butter with the sugar first, this is very important in incorporating air into the mixture. The leavening agent can only enhance air that is already in the batter, it cannot create much "new air". Sugar is hygroscopic and absorbs a lot of water, by creaming the butter with the sugar, you coat the sugar with fats, preventing the sugar from stealing water from rest of the batter - this is why you have a dry bread. Also, I see some people saying they should add baking soda to enhance the recipe, don't do this. You don't have anything acidic to neutralize the baking soda, therefore you cannot create CO2. For those complaining it was bland, have you used freshly grated nutmeg? Ground nutmeg is very bitter and loses its volatile oils very quickly thus losing flavour.
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 (added dry).
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 modifications:
* Increased eggnog to 1-1/2 cups
* Used 3 Tbl dark rum instead of the extract
* Increased vanilla to 2 tsp.
* Instead of 1/2 c butter, I used 1/4 c butter plus 1/4 cup oil
* Doubled the nutmeg to 1/2 tsp.
* Added 1 packet (from 3.4 oz box) of vanilla pudding powder and sifted it in with the flour.
* I creamed the sugar, oil & butter until it was light and fluffy before adding the eggs, etc. I added the eggs one at a time, mixing between eggs.
* Added a glaze - it came out very thick like a frosting, but melted into a nice glaze when spread on the hot bread. I used 1/2 c powdered sugar, 1-1/2 tsp butter, 1/4 tsp vanilla, 1-1/2 Tbl eggnog and 1-1/2 tsp rum. (Note: it made a plenty of glaze for a thin layer.) After the bread came out of the oven I let it sit for about 5 minutes, then poked some holes in it with a cake tester and spread a thin layer of the glaze on top.
I got 4 full mini loaves out of this. I left a little bit of room when filling the pans to allow room for the glaze, and they came out nice and rounded on top.
Can not tell you how delicious and moist and flavorful this is! It's fairly sweet with the glaze, so it's filling. But we thought the glaze added great flavor.
With the previous notes about it being dry I added 3 tbsps. oil. That did the trick. Very moist and yummy.
