-
-
My review
Eggnog Quick Bread
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."
Added to shopping list.
Go to shopping list.
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 6x3 inch loaf pans.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 87101 Ratings
-
-
-
-
-
Most helpful positive review
6/1/2001
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 ...
Most helpful critical review
12/27/2002
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.
Most helpful
Most positive
Least positive
Newest
6/1/2001
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 ...
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 change...
12/20/2001
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 b...
1/18/2002
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 wer...
12/9/2004
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...
12/18/2002
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...
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 melt...
1/4/2002
Very easy to make and absolutely delicious. I served it with rum sauce for extra calories.........oops, I mean for an extra treat!
1/1/2005
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 (o...