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

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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

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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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