Eggnog Fruit Bread Recipe - Allrecipes.com
Eggnog Fruit Bread Recipe
  • READY IN ABOUT hrs

Eggnog Fruit Bread

Recipe by  

"I've made this yummy recipe every Christmas in my adult life."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
  2. Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan.
  3. Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2008

I baked this in 2 8x4 pans, and the baking time was only 40 minutes. We love the holiday fruit and eggnog taste. Great bread!

 
Most Helpful Critical Review
Nov 11, 2012

Not crazy about this. I followed the recipe exactly, but it was too dry and not sweet enough, even with the addition of a coarse sugar topping. It didn't have a strong eggnog flavor, and I would definitely increase the fruit. It did look very pretty, though. I probably won't make this again.

 

13 Ratings

Dec 21, 2008

This turned out wonderful- I could tell it's a good cake batter by how smooth it was once mixed. I used golden raisins, currants, and dried cranberries. The texure of the cake is perfect: not crumbly around the fruit, moist without being terribly dense.

 
Nov 23, 2009

Delicious! I baked it for only 60 minutes, and should have taken it out earlier still. I used full fat, full flavor egg nog, and switched out chunks of a dried fruit bar for the candied fruit, which I did not have on hand. The dough is springy and moist, and I thought it was very flavorful. My hubby and I ate half the loaf for breakfast, it was so good!

 
Jan 09, 2009

So easy to make and it turned out excellent! This was an experiment for me, as I made a few adjustments to accommodate my egg allergy and to also make it a little lower in calories (used egg substitute, light egg nog and only 1/4 sugar and the rest Splenda)so I did not expect it to turn out. I baked it for only 60 minutes and the result was a moist, delicious bread that everyone loves. Great recipe!

 
Dec 19, 2012

The loaf came out really well. I think next time I will add more cherries and use mixed fruit instead of raisins. I will also add a bit of nutmeg as it could have been a bit spicier.

 
Dec 23, 2011

I doubled the recipe and got two regular sized loaves as well as one slightly larger loaf. I reduced the baking time to 60 minutes, it doesn't need more than that. I used 3 cups of add-ins (mixture of green/red candied cherries, raisins and other candied fruit though I omitted the nuts) that I soaked for a day in the remnants of a bottle of Tia Maria (that which I later poured over the cakes after pricking them a little). I do think this it could use another cup of add-ins, but that's personal preference as the fruit cake my mother used to make was literally jam-packed with add-ins. I also added 2 tsps. of homemade pumpkin/apple pie spice. The eggnog flavour was barely detectable (maybe because of the addition of alcohol), so the next go around I'll try making it with milk to make it more cost effective.

 
Mar 04, 2010

This was pretty darn good!

 

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Nutrition

  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 44 g
  • 14%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 331 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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