Eggnog Quick Bread Recipe -
Eggnog Quick Bread Recipe

Eggnog Quick Bread

Recipe by  

"This cake gets better with age. It tastes like Christmas! Smaller loaves make excellent gifts. Use fresh eggnog, not the canned stuff."

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Ingredients Edit and Save

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

    10 mins
  • COOK

    1 hr

    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 6x3 inch loaf pans.
  2. Beat eggs in large bowl. Stir in sugar, melted butter, eggnog, rum extract, and vanilla. Combine the flour, baking powder, salt, and nutmeg. Stir into eggnog mixture, just enough to moisten dry ingredients. Pour batter into prepared pan or pans.
  3. Bake bread in large pan for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean. Breads baked in the smaller pans require 25 to 40 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely. Wrap tightly, and store in the refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2010

I made several loaves and gave them as Christmas gifts. Big hit and so easy! I used real rum instead of rum extract, increased the nutmeg to 1/2 tsp., and added 1/3 cup vegetable oil (was too dry otherwise). I agree - fresh eggnog is key! I also made this with lowfat eggnog - was SUPER dry, even after adding oil. You must use the real stuff! Thanks for the recipe!

Most Helpful Critical Review
Jan 25, 2004

This quick bread turned out VERY dry and tastless. I may retry it with more spices and a different eggnog recipe. I wish I hadn't wasted the homemade eggnog on this.

Nov 18, 2006

Especially after it sits overnight, this bread has great flavor. With guidance from previous users (gotta love allrecipes's devoted reviewers!) and my own intuition, I made the following changes: 1/2 c. of butter plus 5 T of oil 1 T of rum instead of 2 tsp. rum extract 2 tsp. vanilla extract instead of 1 extra nutmeg This bread is less moist than some kinds but is plenty moist with the changes I made. The crust is also deliciously crunchy.

Nov 04, 2003

This recipe is SO tasty! I used 5.75" X 3.25" pans (for gifts). The gift loaves were a HUGE hit! Be careful using the smaller pans -- I almost lost my first batch because they were close to burnt at 25 minutes. After I learned the hard way, the rest turned out wonderfully! YUM!

Apr 11, 2003

I made this bread and gave small loaves away at Christmas--it was wonderful!! I made 2 batches--one with rum extract, and one with real rum and you couldn't really tell the difference--they were both excellent. I topped them with confectioner's sugar and added cinnamon to one batch--I want to make them again soon!

Dec 09, 2004

I have made this bread for a couple of years--it is better after a couple days but a little dry. This year I decided to experiment--overall I used canola oil instead of the butter,cut the flour down to 2cups, and then made banana eggnog bread using one medium to large banana mashed - I made cranberry eggnog bread using 1 cup of grated cranberries. This seemed to make any of three varieties more moist. I gave them as gifts and everyone loved them and asked for the recipe.

Apr 11, 2003

This bread tastes REALLY good, but the recipe definitely needs to be tweaked. Even after I added extra oil, as another reviewer did, I found this bread still very dry. (Maybe a little less flour?) Anyway, this was really good in a trifle, because the custard made up for the dryness of the bread.

Apr 11, 2003

Very easy to make and absolutely delicious. I served it with rum sauce for extra calories.........oops, I mean for an extra treat!


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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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