Reviewed: Dec. 23, 2011

I loved this, the eggnog flavor is wonderful. I added the extra eggnog and extra nutmeg like some of the others here. It was easy and delicious.

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6 users found this review helpful

Reviewer:

TEXASREDTOP

Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

Living In: Deer Park, Texas, USA

Reviewed: Dec. 23, 2011

Very tasty! Made it exactly as recipe stated. Fast, easy and delicious. Very easy to double the recipe too. Thanks for the recipe.

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3 users found this review helpful

Reviewer:

DEEVMO

Reviewed: Dec. 21, 2011

I read other reviewers, and this didn't come out dry at all. Very addictive. I used a soy milk based egg nog and it was great, ate up within 24 hours.

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4 users found this review helpful

Reviewer:

MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

Reviewed: Dec. 14, 2011

This came out very moist and flavorful. Made exactly as recipe calls for except I accidentally added about 2 T more of butter. For the next time I will probably cut back or eliminate the nutmeg since i'm not a big fan of the flavor. Next time I'll prob increase the rum. I used the real stuff not extract. Very good recipe! EASY

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Reviewer:

lucky

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: San Antonio, Texas, USA

Reviewed: Dec. 13, 2011

I made several of the suggested changes to this recipe (decreased sugar to 3/4 cup, used 1/2 butter and 1/2 oil, decreased flour to 2 cups, used 1 tbsp. of spiced rum and increased nutmeg to 1/2 tsp.). It turned out great with a nice, subtle eggnog flavor (not too overpowering) and very moist. Next time, I will decrease the sugar further to 1/2 cup as it's still a little too sweet for me (the egg nog alone is pretty sweet). Baked in 3 mini loaf pans for 35 minutes.

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3 users found this review helpful

Reviewer:

Lisa

Reviewed: Dec. 12, 2011

Used black walnut extract instead of rum extract because I don't like that flavor in baked goods. Suggest creaming the butter and sugar first, then adding eggs, eggnog, extract and sugar.

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5 users found this review helpful

Reviewer:

Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Dec. 11, 2011

Tony and Ellie liked this.

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Reviewer:

Molly's favorites

Cooking Level: Intermediate

Reviewed: Nov. 12, 2011

Yum! Made 4 small loaves, baked at 350 for about 45 mins or so (kept adding 3 mins, lost track of how many times.) :) Per other reviews, used 1 1/2 cups egg nog, doubled the nutmeg, and added a box of vanilla pudding. Used the glaze on the cooled loaves, but only made 1/2 & it was plenty - used 1 c powdered sugar, 1 T butter, 1/2 tsp vanilla extract & about 1/4 cup egg nog (give or take depending on consistency.) Next time, I may glaze them when they are still warm, and poke holes in the top first to let the glaze seep into the bread.

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7 users found this review helpful

Reviewer:

Tara N.

Reviewed: Nov. 12, 2011

This bread is fantastic! I always, always read reviews for any recipe I find online and I followed everyone's suggestions for keeping this a moist bread. I used 2 cup of flour, a packet of vanilla instant pudding, 1 1/4 cup eggnog, and I added a tablespoon of vegetable oil for good measure. In addition to a loaf, this recipe made 4 "cupcakes" for me, my husband, my son, and my daughter and I coated those with an eggnog glaze that a previous reviewer suggested. I used a little bit of cream cheese in the glaze as well and the consistency was more of an icing that glaze, which I prefer. I needed to cook this for 55 min for the middle to set fully and at that point the sides and top were starting to burn. May try the "tenting" method next time. Tasted delicious nonetheless, this one is a keeper! Now that it passed the "family test", it's on to making this for friends and coworkers!

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