Reviewed: Dec. 25, 2010

I made about 10 of these for people I work with. The only change I made was using Spiced Rum instead of Rum extract, because I did not have the rum extract. Waiting to hear from them, but I would definitely give it 4 stars, great Christmas morning with coffee.

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19 users found this review helpful

Reviewer:

Lowcmom

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Lowell, Massachusetts, USA

Reviewed: Dec. 24, 2010

Moist and delicious! Lovely!

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6 users found this review helpful

Reviewer:

FOUNDMYZEN

Cooking Level: Expert

Home Town: Dodge City, Kansas, USA

Living In: Jacksonville, Florida, USA

Reviewed: Dec. 23, 2010

I was very disappointed in this bread. It was dry, and flavorless. I even added the 3 TBS of oil that other reviewers suggested to help with the dryness, and I don't feel it helped. If I were to make this again, I think I would double the amount of nutmeg called for, and I don't know what to do to make it less dry. Maybe add more eggnog??

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2 users found this review helpful

Reviewer:

journeyseeker

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Boise, Idaho, USA

Reviewed: Dec. 20, 2010

Awesome eggnog bread with modifications. My office ate up the loaf in less than 45 minutes this morning. I added a box of vanilla pudding mix (only had sugar free on hand and used that), extra half cup of eggnog, used 2 cups of flour, 3 tsp rum extract, 2 tsp vanilla, and 1/2 tsp nutmeg. It was incredibly moist and flavorful this way.

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4 users found this review helpful

Reviewer:

TRISKELE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lake Mary, Florida, USA

Reviewed: Dec. 20, 2010

Not that good...It might have been better if I used completely melted butter rather than just softened. The butter did not mix well. Also this bread does not taste much like eggnog. In addition, I added extra nutmeg and even some cinnamon and we could hardly tell that there were spices present. This is a little bland for me.

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1 user found this review helpful

Reviewer:

Brad Good

Cooking Level: Intermediate

Home Town: Franklin, Indiana, USA

Living In: Bloomington, Indiana, USA

Reviewed: Dec. 20, 2010

Great Christmas recipe but blend the butter with the sugar first until fluffy, then add the eggs and liquids... won't have any lumps and the bread will be moist and tender.

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2 users found this review helpful

Reviewer:

Pomegranate

Cooking Level: Professional

Reviewed: Dec. 18, 2010

The original recipe is a bit dry, as others have stated so I tried it again with the mods suggested and got a great texture and taste, perfect for snacking. And then we turned the first loaf into sensationally delish french toast with strawberry sauce!

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4 users found this review helpful

Reviewer:

DoxieGirl

Cooking Level: Intermediate

Reviewed: Dec. 18, 2010

I followed the most of the recipe except added 2 tbsp. canola/veg oil and subbed 1/4 cup bourbon for rum extract. The result was nicely moist bread and rich--like pound cake!

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3 users found this review helpful

Reviewer:

Jane Ruby

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Phoenix, Arizona, USA

Reviewed: Dec. 17, 2010

Really yummy bread, and very simple to make. I added a little cinnamon because I just love cinnamon. Also, mine turned out a little dry, even with adding a couple extra tablespoons of oil. But other reviewers commented that it got better after a couple days, so I'll try another bite tomorrow...and the next day... And next time I bake it, I'll add a little more moisture somehow...maybe oil or a bit more egg nog.

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Reviewer:

TallGirl

Reviewed: Dec. 17, 2010

Great recipe!! I used vanilla spice eggnog, omitted the rum extract because I didn't have it, added vanilla pudding dry mix and increased the eggnog a bit. Awesome!

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7 users found this review helpful