Eggnog Quick Bread Recipe -
Eggnog Quick Bread Recipe

Eggnog Quick Bread

Recipe by  

"This eggnog bread would be good sprinkled with confectioners' sugar and served with Christmas breakfast."

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Ingredients Edit and Save

Original recipe makes 1 9x5-inch loaf Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
  2. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
  3. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
  4. Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2004

This was a very good recipe. I had read the reviews about it being a little dry so I added a 1/2 cup more eggnog and a packet of vanilla instant pudding to the mix. It did the trick! It was so moist, everyone loved it! Will make this a Chriatmas treat from now on! Thanks!

Most Helpful Critical Review
Jan 25, 2003

the flavor of the bread is actually very good, but it's a rather dry bread. I think if I make this again I'll try poking a lot of holes in the loaf and adding a kind of glaze (made with rum of course!), and wrapping it in foil for a few days.

Dec 21, 2003

I LOVE THIS BREAD! I have made it in mini-muffins, regular muffins, mini loaves and regular loaves. I have added many different flavorings in stead of the rum flavoring. I have made coconut eggnog bread, orange eggnong bread, (tastes like a creamsicle!), lemon, chocolate, maple, butter. The possibilities are endless. After Christmas I buy eggnog (when it goes on sale) I then separate it into 1 cup measurements. I freeze them so I can make this bread in the middle of summer. It dosen't change the flavor or texture of the eggnog. This is an awesome bread and will be making it many times. I also use pumpkin pie spice instead of just nutmeg, It's really good that way too. It does dry out quickly, but all that means it that you have to eat more of it!

Jan 25, 2003

The best "holiday" quick bread! Cream butter with sugar and add 3 tablespoons oil to improve moisture. A very soft almost cake like bread. My 3 yr. old son loves this bread as well as the whole family. Very easy to make.

Dec 31, 2006

I took the advice from other reviewers and added a small package of vanilla pudding, increased the egg nog to 1 1/3 cup, and used 2 T. of real rum. The bread was delicous. It has more of a pound cake consistency than a bread. I'll be making this every Christmas from now on.

Dec 23, 2005

Great eggnog flavor; very moist. I did not hink it needed any glaze. Do make these changes: 2C eggnog ; 1/2 butter & 1/2 oil instead of butter only; 1/2 t. nutmeg; 1 box INSTANT vanilla pudding (added dry).

Dec 19, 2010

This bread rocks. I doubled the nutmeg (heavy on the nutmeg when I drink eggnog) and it turned out great. This is a BIG hit during Christmas season. Update: found an Eggnog Glaze to add to this bread if desired. Eggnog Glaze: 2 c confec sugar, 2 T butter (softened), 1 t vanilla, 3+ T eggnog. In med bowl mix all glaze ingred except eggnog. Add in 3T (or more) eggnog until glaze reaches desired consistency. With butter knife apply over completely cooled loaf. (see pic I've uploaded to this recipe page with the glaze on it)

Jan 05, 2004

With the previous notes about it being dry, I added 3 tbsps. oil. That did the trick. Very moist and yummy.


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  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 256 mg
  • 10%

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

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