Eggnog Quick Bread
This eggnog bread would be good sprinkled with confectioners' sugar and served with Christmas breakfast.
This eggnog bread would be good sprinkled with confectioners' sugar and served with Christmas breakfast.
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!Read More
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.Read More
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!
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.
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.
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.
This is a really good recipe. I did add a small box of vanilla pudding and I increased the eggnog to 1 1/3 c. I baked it 55min but I think I should have taken it out at 50min since the edges are crunchy - not burnt - but crunchy. I added a glaze to the top and I am glad I did because it really adds to the flavor of the bread. For my glaze I mixed 1c of powdered sugar and added rum extract and eggnog until I liked the consistency and flavor I liked. I will make this again but bake it a little less. I added a picture with the glaze :-)
I made about 10 of these for people I work with. The only change I made was using Spiced Rum instead of Rum extract, because I did not have the rum extract. Waiting to hear from them, but I would definitely give it 4 stars, great Christmas morning with coffee.
This is one of my favorite holiday recipes. The original recipe I used had no extracts or nutmeg in it and has a cup of drained, whole maraschino cherries and a half cup of chopped nuts. I drizzle the cooled loaves with a glaze made of eggnog and powdered sugar, and if I'm giving it away, I decorate the glazed top with a cluster or two of halved cherries (rinsed and patted dry)(cut side down) and green candied cherries cut into slivers to resemble leaves arranged in threes around the cherries. I have also seen these loaves made in clean, greased cans (15 to 18 oz) and the domed top decorated as described above. (Remove from can by using a can opener on the bottom.)
GREAT recipe! Per earlier reviews, I used only 2c of flour, and added 1/3c of sour cream--perfect! Ended up moist, golden brown, holding its shape really well...be sure to grease the pan well--it can stick a bit..and may not take as much time to bake. Thanks!
the flavor of the bread is actually very good, but it's a rather dry bread. I think if I make this again I'll try poking a lot of holes in the loaf and adding a kind of glaze (made with rum of course!), and wrapping it in foil for a few days.
I can not say enough good things about this bread!!...However, I did change some things about this recipe (because so many people complained that it was dry). I added an extra 1/2 c eggnog, decreased the flour to 2 cups, added 1 small box instant vanilla pudding mix to the batter, and used 1/4 c butter + 1/4 c oil instead of the whole 1/2 c butter. I creamed the butter, sugar and oil until they were very fluffy before I added the rest of the ingredients. Also, I did not have any rum extract, so I just used 2-3 tbs of the real stuff instead ;) The finished product turned out to be very moist and sooooo yummy! I made a delicious eggnog glaze to go on top, which realllllly adds to this bread. Glaze: 1c confectioners' sugar, then mix in eggnog and rum until you reach your desired consistency and taste (add a healthy amount of rum, you will be happy that you did). The glaze and this bread together were amazing! Next time I might try a flavored eggnog and see how it turns out :~)
Excellent when you turn it into french toast and sprinkle with confectioners sugar.
Love love love this. I suspected that whisking softened butter into that liquid mixture would result in little lumps of unincorporated butter (it did), and I feared this would result in funky-textured bread with holes and greasy spots, but it’s perfect – perfect balance of dense and fluffy, and it’s perfectly moist. I didn’t have eggnog on hand, so I substituted a half-and-half mixture of milk and cream, since the eggnog doesn’t contribute much in the way of flavor anyway; the bread’s flavor comes from the rum extract and nutmeg. In fact, I'd suggest this swap to anyone getting dry results; mine really is fantastically moist. The bread wasn't overly sweet, which I loved, and I suspect using eggnog would've made it sweeter. Definitely a keeper.
Taste was great but it was very dry even with adding extra eggnog.
This bread has been quite popular with my friends and family! My changes: I added the pkg of vanilla pudding, increased the eggnog by 1/3cup, and subbed oil for the butter. That made for a nice, moist loaf. I also added one 10 oz jar of maraschino cherries; drained and chopped, and 1/2 cup chopped pecans. Stir 1/4 cup of the flour with the cherries and nuts before adding them to the batter. That will help keep them from sinking to the bottom of the pan. If you like eggnog flavor, up the nutmeg a bit, or use freshly grated for a great flavor boost! We make a lot of mini loaves for gift giving. This is one for the recipe box, and we will use it over and over. Thanks!
This recipe as directed is worth 3 stars. I got it to 5 stars by using these ingredients with my basic poundcake technique instead. Cream the butter and sugar, alternate adding the eggs & eggnog with the dry ingredients, ending with liquids. Its very yummy with dried cranberries or dried cherries added. I also used spiced rum, about 1/2 cup.
I used about 3 Tbs of actual spiced rum instead of the extract and everyone who tried it thought it was excellent!
Delicious! I made several loaves for Christmas gifts and everyone loved them. I actually preferred the taste when I used light egg nog. Definately made my list of "must makes" during the holidays.
Yum! Made 4 small loaves, baked at 350 for about 45 mins or so (kept adding 3 mins, lost track of how many times.) :) Per other reviews, used 1 1/2 cups egg nog, doubled the nutmeg, and added a box of vanilla pudding. Used the glaze on the cooled loaves, but only made 1/2 & it was plenty - used 1 c powdered sugar, 1 T butter, 1/2 tsp vanilla extract & about 1/4 cup egg nog (give or take depending on consistency.) Next time, I may glaze them when they are still warm, and poke holes in the top first to let the glaze seep into the bread.
I first made this bread about 4 years ago after finding the recipe on Allrecipes.com. My family now is positive that it is a tradition going back many years! I use about 1/3 of a cup of spiced rum in it to add more rum flavor to the eggnog.
Great recipe!! I used vanilla spice eggnog, omitted the rum extract because I didn't have it, added vanilla pudding dry mix and increased the eggnog a bit. Awesome!
This is like an eggnog pound cake - it is just fabulous!!! I followed the recipe, but added a glaze made with powdered sugar, rum extract, and nutmeg. Wonderful bread to have during the holidays.
Delicious recipe! I added 1/4 cup of buttermilk- this made a beautiful, moist bread with a very nice texture. I also added the "drunken cranberries" (dried cranberries soaked in rum) and that really added a festive touch. If you enjoy your bread sweeter, more like cake, drizzle with a simple butter, rum, and powder sugar frosting. Thanks for sharing this yummy recipe!
The bread was pretty good; however, it was a little on the dry side.
Used black walnut extract instead of rum extract because I don't like that flavor in baked goods. Suggest creaming the butter and sugar first, then adding eggs, eggnog, extract and sugar.
Moist and delicious! Lovely!
I loved this, the eggnog flavor is wonderful. I added the extra eggnog and extra nutmeg like some of the others here. It was easy and delicious.
Excellent - after we changed a few things... the first batch was a little flat and dry, but the flavor was wonderful. So, we added more baking powder and more butter... used real rum instead of extract. We have made MANY batches this Christmas... given many away for gifts (only to have them come back begging to know how we made it!) My sister and I thought we would try another batch soon and maybe add MACADAMIAS and possibly white choc. chips !?!? Yummy.
Really yummy! First I made a few adjustments to this recipe. I used 1 and 1/2cups of the premixed holiday nog (rum already in it) and only 2 cups of flour. I also added a 1/4 cup of a powdered egg nog (like hot chocolate) I already had in the cupboard. It may be kind hard to find but a tsp of egg nog flavoring would work too. This bread turned out so moist and I the strong rum flavor the holiday nog gave it. I cut the loaf into small cubes and dipped them in vanilla almond bark. They are like homemade rum/nog petit fours! So good! Also they taste expensive ;-). *please note if you do not like the taste of rum this version is not for you. The holiday nog has a higher rum content and adds quite a bit of rum flavor.
We made this recipe last night, but made a few changes that were suggested by other reviewers. We added 1/2 cup more eggnog, 1/2 tsp of nutmeg,2 Tbsp real dark rum, and a packet of vanilla pudding mix. It tasted really good-not to sweet, and stayed moist. We are definitely going to make a couple more loaves, but we have decided to add even a bit more nutmeg. We also decided if we were to give as gifts or to put on a baking tray we would probably add a nice glaze with eggnog, and nutmeg!
This was good but the eggnog taste wasn't very strong in the bread. I did use 1 1/3 cup eggnog and a small packet of instant vanilla pudding. I also topped with the eggnog frosting/glaze - we liked that. Not sure if I'll make again or not.
Pretty easy to make, but I put more nutmeg over the top prior to baking. It gave the kitchen a great holiday type smell!
I made several of the suggested changes to this recipe (decreased sugar to 3/4 cup, used 1/2 butter and 1/2 oil, decreased flour to 2 cups, used 1 tbsp. of spiced rum and increased nutmeg to 1/2 tsp.). It turned out great with a nice, subtle eggnog flavor (not too overpowering) and very moist. Next time, I will decrease the sugar further to 1/2 cup as it's still a little too sweet for me (the egg nog alone is pretty sweet). Baked in 3 mini loaf pans for 35 minutes.
Awesome eggnog bread with modifications. My office ate up the loaf in less than 45 minutes this morning. I added a box of vanilla pudding mix (only had sugar free on hand and used that), extra half cup of eggnog, used 2 cups of flour, 3 tsp rum extract, 2 tsp vanilla, and 1/2 tsp nutmeg. It was incredibly moist and flavorful this way.
Excellent bread! Did add 1/4 cup more eggnog as suggested by others. Also added 1/2 to 2/3 cup chopped pecans. The recipe made enough batter for 4 mini loaves which baked done in 30 minutes. The second time, it was baked in two 8" x 3 3/4" x 2 3/8" pans and were baked for about 50 - 55 minutes. Will try the suggestion of adding cranberries to this the next time it is made. Definitely a keeper. Thank You, Bev.
Following previous reviews, I made these changes: increased sugar (to 1 1/3 c) & nutmeg (to 1/2 tsp), dropped flour to 2c, added 2 Tblsp veggie oil plus a splash of vanilla. Used 3 tsp real rum, rather than extract. Made 3 3x5 pans ~ had perfect eggnog flavor (which improved over a few days) but was a bit dry. My picky kindergartener couldn't get enough of it, however! I would make this again but tinker around a bit more with the ingredients.
This recipe is perfect for Christmas gift giving. I usually add a cup of fresh cranberries, which really makes it ideal for the holiday season. Now, friends are disappointed if they DON'T receive it!
Great Christmas recipe but blend the butter with the sugar first until fluffy, then add the eggs and liquids... won't have any lumps and the bread will be moist and tender.
LOVED this bread! After reading the other suggestions I did increase the egg nog to 1 1/2 cups and I used 2 Tbsp of Bacardi's white rum instead of the extract. It was so moist and delicious. It was more like a pound cake, sweet enough for a dessert. This one is definitely a keeper.
Very good bread. We made and gave out several during the holidays, and everyone seemed to enjoy them.
What a great way to use up left over egg nog. This bread is delicious! I increased the amount of rum extract to 1 tbsp, and used 1 tsp of nutmeg. This gave the loaf more flavour, and tasted even more like egg nog. Thanks Bev for a recipe I will no doubt use often.
This recipe is wonderful! I have a litre of eggnog left in my fridge that I need to get rid of so I thought I'd try out this recipe. The only thing I did differently was make muffins instead of a loaf. I also used more eggnog but it still wasn't as eggnog-y as I would have liked so I mixed together eggnog and icing sugar to glaze over the muffins. Delicious!
This recipe was amazing! I made it for my family to use up some eggnog and it was gone within the first night. I'm about to make it again since my mom went out and bought more eggnog so I could make some more! I followed other reviewer's tips and added two tablespoons of canola oil; it came out wonderfully dense and moist. I also doubled the nutmeg and used a tablespoon of rum instead of the rum-flavored extract.
I loved this bread so much I bought a bunch of eggnog on sale after Christmas and froze it so I wouldn't have to wait a whole year to make this again. It was to die for! I wasn't sure if the eggnog flavor would come through in a baked good, but it was very flavorful and delicious. The first time I made it, I went ahead and added the 3 T oil some suggested, but I think it actually came out TOO moist that way and the bottom sort of condensed on itself, if that makes sense. The second time I made it I went with the way it is written, and found it much better. Perhaps in a dry climate or in the summer it might need the oil, but a winter day in CA didn't need it. I am sooooo adding this to my baked good gift baskets next year!!
This is such an easy recipe for such a yummy bread. The last time I made it, I was out of rum extract so I just left it out and used more vanilla and it was still just as good. This is one of those recipes you would have to work hard at to mess up because, it comes out good each time.
I read other reviewers, and this didn't come out dry at all. Very addictive. I used a soy milk based egg nog and it was great, ate up within 24 hours.
I did like the flavor but thought it was much too dry for our liking. Will change some things to make it more moist next time. But I certainly don't know what people are raving about this one for.
After reading the experience others had with this recipe, I worried about a texture problem. I believe that adding oil is not necessarily the answer for a dry texture. But I love eggnog so I gave this a try. I followed the recipe exactly except that I added 1/4 cup buttermilk to the ingredient list. The bread came out dense, moist and flavorful. Next time, I will add a bit more buttermilk, as the batter could be thinned more. Thanks to the previous reviewers for the heads-up about the texture.
This was so easy to put together! I used a cup of the Easiest Eggnog from this site in this recipe. Everything went together so well. This recipe made one big loaf. It was done in about an hour, give or take, but I had to put a piece of tented foil over the top so the bread wouldn't burn on top. After it had cooled, I made a quick vanilla-rum glaze and drizzled it over the top to really make it extra tasty. This reminds me somewhat of the pound cake that my grandmother used to make when I was a kid. It would make a great gift bread or breakfast bread. I like this bread. So did my kids and husband.
The original recipe is a bit dry, as others have stated so I tried it again with the mods suggested and got a great texture and taste, perfect for snacking. And then we turned the first loaf into sensationally delish french toast with strawberry sauce!
Made this as muffins and it came out better. I tried the bread first and it got very crusty and dry. I did all the ingredients as listed but then added the package of vanilla pudding based on other reviewers. I did not use oil. I also added a tad more rum and nutmeg since I like the taste. I made it with 1 1/2 c of eggnog since adding the pudding added more mix so needed to add more liquid. I did use the hand mixer because the butter chunks were too big by hand. Baked in muffin tins for 15 minutes at 350 degrees. It made 23-24 muffins
After reading the reviews I used dark rum instead of extract and added 2 T of oil and an extra 1/2 cup of eggnog. I had light eggnog on hand and followed the cake-making method of creaming the butter and sugar and then adding the eggs, one at a time, then the extract and rum. The flour and eggnog were added in alternating parts and I ended up with enough batter for my two 6-cup bundt pans. A very moist and delicious cake resulted so I'm not going to call this a bread. It is not overly sweet but the idea of an eggnog glaze sounds wonderful and I'll try that next time. I think it would also make a lovely base for a trifle or even a holiday version of tiramisu. I'll make it every time I have leftover eggnog from now on.
I make this recipe every year and give mini loaves as gifts. I did not change any ingredients and it always turns out perfectly. Technique is very important. Cream the butter and sugar first. Works best if the butter is very soft - room temp. Instructions say "stir just enough to moisten." Do not over stir. That will affect the texture. Definitely do not over bake. I only use unsalted butter. Just a taste preference. Butter has a definite flavor when baking, so if you substitute with other fats, the rum extract may seem too strong.
When I first tried this I wasn't sure if I liked it or not, but the more I ate the more I liked it. I finished off two loaves practically by myself. lol. I did follow other reviews and added oil and about half a cup more eggnog. Delish!
This bread is delicious and perfect for the holidays! I took this to the office, and it was gone in 30 minutes! Following the advice of other reviewers, I made a few changes - used 1 1/3 cups eggnog, 1/2 tsp nutmeg, 3 tsp. actual rum, added 2 tbl vegetable oil, and reduced flour to 2 cups. It came out perfectly!
Very tasty! Made it exactly as recipe stated. Fast, easy and delicious. Very easy to double the recipe too. Thanks for the recipe.
Pretty good! I substituted a few things. Used half a cup of sugar, 1/4 oil 1/4 butter (in place of 1/2 cup melted butter), used Silk Soy Milk Eggnog, and whole wheat flour, and it still came out yum! :D
I modified the recipe some, and it was great! Very flavorful from the minute it came out of the oven. My modifications - used canola oil in place of butter, used 2 cups flour, 1/2 tsp nutmeg, 1 tbsp rum (not extract). I also followed a more traditional method - cream fat & sugar, add eggs individual. Sift together dry ingredients. Add flavorings then alternate dry ingredients with eggnog.
This was the first time I had made this recipe. Only I made a few minor changes to add more flavour. I tried adding 3 teaspoons of rum extract, 2 teaspoons of vanilla extract and 1/2 teaspoon of nutmeg. It was full of all the flavours and was delicious. I also followed somebody elses comment on adding 1 1/2 tablespoons of oil to make it more moist and it worked. I created my own butter rum eggnog glaze to drizzle on top and it was delicious. I am hoping to post the recipe and share it with everyone!
turned out good, need to make a thick icing to make it complete
I followed the most of the recipe except added 2 tbsp. canola/veg oil and subbed 1/4 cup bourbon for rum extract. The result was nicely moist bread and rich--like pound cake!
Delightful and subtle in flavor. I had to hide it after my son pronounced it "totally awesome." I knew it wouldn't be safe from his ravenous appetite!
This bread is so yummy and super simple. I almost have it memorized I have made it so many times this holiday season. My husband loves it and I made about 5 loaves for the freezer before eggnog went away. The only things I did was add a package of sugar-free, fat-free vanilla pudding to the dry ingredients and instead of the butter I used 1/4cup canola oil and 1/4cup applesauce. I also only use about 3/4cup sugar. Always takes 60 minutes in my oven.
Loved this recipe! I had some leftover eggnog from the holidays that I didn't want to go to waste and found this recipe. It had a great flavor and was very moist. Next time I might cut back on the rum extract a little because it was pretty strong. I also added a glaze over the top which definitely sealed in the moisture. The glaze recipe is: 2 cups of confectioners sugar and 6 tablespoons of eggnog. I would recommend adding the eggnog in gradually so the glaze does not get too liquidy.
This was a fantastic bread! I gave it away with Christmas cookies this year and everyone loved it! I added 1/4 cup more nog, 1 tsp more rum extract and a Tbsp of oil! Moist and delicious!!
I followed other recommendations. 2 cups flour 1 1/2 cups eggnog No rum 1/2 cup white sugar (1 is too sweet) 3/4 cup butter 1 tbsp canola oil 1/2 tsp freshly grated nutmeg I followed the recipe for the rest. It turns out like a pound cake, no hint of eggnog at all! But it is still tasty and moist.
This was too sweet for a bread and not sweet enough for a cake. It was also too dry as written. I won't use it again.
I make many loaves of this yummy bread, great for thanksgiving or christmas,a sweet treat,and as gifts. My husband just loves it,thanks for sharing this with everyone,its a keeper
I just made this bread and it is delicioussssss I did add a package of vanilla pudding mix and I used real rum. oOuTSAnDINg!!!!!!!!
This bread is really good. The only thing I'd add next time is a 'healthy' splash of Disaronno! Otherwise it was really good.
Everyone loved this and Mom asked for the recipe!
I took the advice of some and added 1/2 cup more eggnog. It was delicious!
I was very disappointed in this bread. It was dry, and flavorless. I even added the 3 TBS of oil that other reviewers suggested to help with the dryness, and I don't feel it helped. If I were to make this again, I think I would double the amount of nutmeg called for, and I don't know what to do to make it less dry. Maybe add more eggnog??
Good bread. Very dense like pound cake. The eggnog flavor could be a little stronger for my taste. I will make it again though - just think I will add a little extra nutmeg, rum, and eggnog.
Fabulous! Love this bread. Added 1/2 a cup of eggnog but otherwise made as written. I would suggest creaming the butter and sugar before you add the rest of the wet ingredients.
This was absolutely amazing! Everyone loved this bread and it was the first to disappear from holiday trays, including chocolate-dipped cookies! I froze the loaves and took them out as needed. The tops of the thawed loaves were a little gooey so I pressed them into turbinado sugar and this gave a lovely crunch to the tops of the slices. Perfect, just perfect!
this is to die for: easy to follow directions, excellent consistency, just right density and mositness, fantastic flavor
I took advise from several reviews. Do add the pudding mix and a 1/2 cup more eggnog. I also threw in a teaspood of cinnamon. Try cutting it in half (length wise), rub inside with spiced rum and then glaze with eggnog frosting/glaze. Makes a nice pound cake.
Pretty good, but like the others, I added another 1/2 cup of eggnog, some cinnamon, did half butter, half coconut oil, and instead of all flour, I used half regular flour and half brown rice flour. Also omitted the rum essence and used extra vanilla extract. Added unsweetened coconut flakes and semi-sweet chocolate chips. Very moist and subtly decadent.
I could not get this recipe to work out! Followed the recipe exactly twice. I added some baking soda on the third try to get it to raise up a little in the center, but it was so dry I ended up throwing that batch away also. I love eggnog and think this would be a great treat, can someone tell me what I'm doing wrong?
This is really good. I did not have any rum extract, so I substituted for rum;(1 Tsp Rum Extract= 3 TBSP of Rum) It has the right blend of ingredients and a nice hint of a spiked eggnog drink in a bite! ;)
Bread is delicious - but had to bake 1 hr 20 mins. to bake middle. At 55 min., put a foil "tent" over to prevent crust from burning. Have made it 4 times now. Used 9 x 5 pan once, then tried 8.5 x 4.5 pan - still took 1 hr. 20 min. May try smaller loaf pans the next time.
Great recipe for the holidays!
This bread was all right. I did have a little flavor of eggnog. I added a little extra oil, and it wasn't too dry, but not as moist as I would have liked. I may add more nutmed to get a stronger egg-nog flavor. Very thick and heavy bread, My husband said it was like eating a pound cake. My family liked it, but nit exactly what I am looking for. I may or maynot make this bread again, I will decide next christmas!
This bread is awesome! I too made a few modifications. As suggested by other reviewers I used pudding mix and 1/2 butter and 1/2 oil. I used butterscotch schnapps instead of rum and sprinkled the top of the bread with nutmeg before baking. Will be making for years to come. Thanks Bev!
This recipe is nice and easy. Very Yummy. I'm giving them away to friends and family for Christmas.
This bread is wonderful. It's a great one to put into mini-loaves and give to your friends!
excellent flavor. I don't know why I didn't listen to the other reviewers as I normally do, because they were right, it's a little dry, but I'm not offended, it tasted awesome. If you don't like things too sweet, there's no need for glaze at all, and you may consider cutting down on the sugar.
This bread is even better the second day. I will make this again.
This was fantastic! I used half butter and half canola oil. Delicious! Thank you!!!
I loved this recipe with a couple of adjustments. Increased eggnog to 1 1/3 c., used 2 T. rum instead of extract and added the vanilla pudding packet that another reviewer suggested. This was excellent and almost resembled a nice pound cake, with it's consistency.
Delicious! I did add vanilla instant pudding mix and more nutmeg and just an 1/8cup more eggnog but 1/2 cup more was too much! Baked for 40-45 mins using 3- (mini) 3x5 pans. I will keep making this recipe every Christmas from now on!
Absolutely scumptious with morning coffee or afternoon tea. Kids seem to think it's not sweet enough, but adults love the subtle flavor.
Rated a 4 because, it does need some moisture added. It is very good!! I added 3 tablespoons of oil and 1/2 cup more of eggnog. I also put a eggnog glaze on it. Everyone loves it. Thanks!