Reviewer:

Reviewed: Dec. 26, 2011

This bread was heavy and tasteless, I even put more nutmeg and extra eggnog. I will not make it again. Very disappointed!

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Reviewer:

Gabby

Reviewed: Nov. 5, 2011

I LOVE this recipe! I'm not sure what happened for the reviewers who ended up with dry bread(possibly they stirred the batter to much and it got tough?) because the bread I have made from this recipe has always been moist and delicious. I've been making it for a number of years now, and I don't dare show up for a family get together without several loaves!

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Reviewer:

MandaMac

Cooking Level: Expert

Home Town: Dayton, Tennessee, USA

Living In: Jacksonville, North Carolina, USA

Reviewed: Dec. 23, 2009

My batter was extremely thick once you got it in the pan you couldn’t even the batter out because it was so sticky. There is absolutely no taste it’s like eating flour and water! I will never make this again!!!

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Reviewer:

SWISSMISS47

Reviewed: Dec. 16, 2009

I have to ask how those people who reviewed this recipe mixed up the batter - mine was so thick I couldn't have mixed it with a shovel - but since everything else was already to go, I proceeded.I added more eggnog, 2 more eggs, rum, enough of each so that it was mixable and more importantly pourable - it filled 4 small loaf pans and 2 tiny tube pans.Since I seem to be the only one who had this problem I wonder what the asterisk after the 2 3/4 cups of eggnog represents - nothing was noted on the recipe - perhaps that was the problem - I have also noted that other recipes that have an asterisk after an ingredient do not give an explanation....the breads just came out of the oven after only 30 minutes and they look absolutely beautiful but taste absolutely awful - dry and totally tasteless - what a waste of precious expensive ingredients - I have added a 1/2 inch of rum in the bottom of each pan and poked holes in the tops with a wooden skewer and am soaking them in the hope of a miracle, after all it is CHRISTMAS!!!

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Reviewer:

KINSALOT

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Palm Bay, Florida, USA

Reviewed: Oct. 28, 2009

I know, I kinda hate it myself when people modify a recipe so much, but here's my rendition: only had 2 1/4 c eggnog left, so I made up the difference with whole milk, added another egg, since some other reviews said it was dry, doubled the nutmeg, and added 2 t. rum extract (per a different eggnog bread recipe here), and I left out the apricots and pecans and totally forgot about the icing. Turned out pretty good! :) Would make for some yummy muffins!

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Reviewer:

happiestmama

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Oregon City, Oregon, USA

Reviewed: Jan. 16, 2009

This is amazing! I wanted to use up my eggnog (carton dated today), so I made this. I only had 2 C. of eggnog, so I made up the difference with sour cream. I baked it in a bundt pan, because I live in a high altitude area and cakes/breads tend to fall on me. But it turned out perfectly. One technique I'd recommend: reserve 1/4 C flour and stir the dried fruit & nuts into it before adding them to the batter. It helps them distribute more evenly into the cake, rather than settling on the bottom of the pan.

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Reviewer:

CHESSDILORENZO

Cooking Level: Expert

Reviewed: Dec. 27, 2008

This was good and different! I'm not really an eggnog fan, and didn't really care for the "aroma" when fresh baked, but it was very good toasted. The combination of apricots and pecans with eggnog sounded a little odd, but worked very well! I did leave off the icing, as I knew I would be freezing it, but I'm sure that would be pretty on small gift size loaves. I did bake in a single 9 x 5 loaf pan, and it seemed just the right size ... nice, deep loaf!

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