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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5 inch loaf pan, or three 6x3 inch loaf pans.

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  • 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.

  • 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.

Nutrition Facts

262 calories; 10.3 g total fat; 64 mg cholesterol; 256 mg sodium. 37.8 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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! Read More
(55)

Most helpful critical review

Rating: 2 stars
01/25/2004
This quick bread turned out VERY dry and tastless. I may retry it with more spices and a different eggnog recipe. I wish I hadn't wasted the homemade eggnog on this. Read More
(14)
102 Ratings
  • 5 star values: 50
  • 4 star values: 32
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
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! Read More
(55)
Rating: 5 stars
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! Read More
(55)
Rating: 4 stars
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. Read More
(44)
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Rating: 5 stars
11/04/2003
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! Read More
(33)
Rating: 5 stars
04/11/2003
I made this bread and gave small loaves away at Christmas--it was wonderful!! I made 2 batches--one with rum extract and one with real rum and you couldn't really tell the difference--they were both excellent. I topped them with confectioner's sugar and added cinnamon to one batch--I want to make them again soon! Read More
(28)
Rating: 5 stars
12/09/2004
I have made this bread for a couple of years--it is better after a couple days but a little dry. This year I decided to experiment--overall I used canola oil instead of the butter cut the flour down to 2cups and then made banana eggnog bread using one medium to large banana mashed - I made cranberry eggnog bread using 1 cup of grated cranberries. This seemed to make any of three varieties more moist. I gave them as gifts and everyone loved them and asked for the recipe. Read More
(24)
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Rating: 4 stars
04/11/2003
This bread tastes REALLY good but the recipe definitely needs to be tweaked. Even after I added extra oil as another reviewer did I found this bread still very dry. (Maybe a little less flour?) Anyway this was really good in a trifle because the custard made up for the dryness of the bread. Read More
(23)
Rating: 5 stars
12/14/2007
After reading both recipes and reviews for Eggnog Quick Bread I combined reviewers suggestions. I added: 1 package (1 oz size) Vanilla instant puddding 5 Tbsp oil (instead of using the melted butter) 1 tsp nutmeg just 2 Cups flour 1 1/3 Cups eggnog 2 Tbsp Rum and 2 tsp Vanilla. The batter is very thick and I made muffins instead of loaves yesterday.They are delicious moist and tastes just like eggnog but isn't overpowering. My family loves them. Read More
(22)
Rating: 5 stars
04/11/2003
Very easy to make and absolutely delicious. I served it with rum sauce for extra calories.........oops I mean for an extra treat! Read More
(20)
Rating: 4 stars
01/02/2005
Yummy! It smells great too. I didn't have any rum extract and it was still good. Next time I'd use a pinch more nutmeg. I didn't put in a full cup of sugar and I used only 2 cups of flour (one cup white one cup whole wheat). I also put in an extra 1/4 cup of eggnog after reading the other reviews. Read More
(18)
Rating: 2 stars
01/25/2004
This quick bread turned out VERY dry and tastless. I may retry it with more spices and a different eggnog recipe. I wish I hadn't wasted the homemade eggnog on this. Read More
(14)