Reviewed: Oct. 24, 2009

I wish I had read the modifications others used. Mine was dry and the rum extract seems too overpowering. I think I will try again with applesauce, that always makes my other breads so moist.

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Whats4Supper

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Dec. 30, 2008

Yum made this for christmas 2008 was a big hit everyone liked it. Will make again.

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Mommakls

Cooking Level: Expert

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Reviewed: Dec. 24, 2008

This is a great recipe! I DID make some changes, so I didn't think it would be fair to give it 5 stars (however, I think the alterations make it a 5 star recipe!). I added the 5 Tbsp. oil as recommended by some other reviewers. I cut back the flour to 2 cups, increased the eggnog to 1 1/3 cups, and used cinnamon instead of nutmeg. I used half brown sugar, and half white, and instead of rum extract, I put in 1 Tbsp. Bailey's Irish Cream. Heavenly!

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Jennifer

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Reviewed: Dec. 19, 2008

I made this in mini loaves to give to my neighbors. We loved it!! I didn't have any rum extract so I didn't add that. I put in the 5 Tbl of oil like the reviews said and added 1 tsp cinnamon. The only thing was it seemed to be more dense then I'd of liked. I will try this recipe again!!

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Amber

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2008

My mini-cakes tasted like snickerdoodles but that might be because I used 1/2 c. of pumpkin pie spice eggnog & 1/2 c. reg. eggnogg. They do seem a bit dry though & more cake-like texture than I was expecting from a quick bread. I think I'll add a little oil next time to try to moisten it up a bit. Thanks for sharing the recipe.

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lil momma jenn

Cooking Level: Intermediate

Home Town: American Fork, Utah, USA

Living In: Richfield, Utah, USA

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Reviewed: Dec. 13, 2008

Loved this bread. I made a powdered sugar w/eggnog drizzle for the top sprinkled with a little nutmeg. Very yummy

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tivo

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Reviewed: Nov. 30, 2008

This is a good not-too-sweet bread. I used premium eggnog made by a local dairy and spiced rum instead of extract. I always add more vanilla and use soft-wheat flour (makes for more tender baked goods, and I upped the nutmeg a bit (using fresh nutmeg is key, also) I tried a slice after cooling (haven't stored overnight yet), and the bread is finely-textured almost a cross between quick bread and pound cake and is not dry at all. The flavor is very nice, and I'll make again. UPDATE: I have made this recipe 3 times now with the adjustments from my original review. Each time it's turned out a tender, finely-textured loaf that's not dry. But I passed the recipe on to my mom, and hers turned out very dry. My advice: have your butter extremely soft but not completely melted and use soft-wheat (or pastry) flour. Remove the bread from the oven just before you think it's done (the top should still be just the slightest bit soft in the center). I also bake mine between 325 and 350 so the crust doesn't overbrown.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Oct. 13, 2008

Wow, this is wonderful. My whole family loved it. The only thing I did different was add a cinnamon and sugar coating in the pan before cooking.

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Angela

Cooking Level: Expert

Home Town: Coldspring, Texas, USA

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Reviewed: Dec. 14, 2007

After reading both recipes and reviews for Eggnog Quick Bread, I combined reviewers suggestions. I added: 1 package (1 oz size) Vanilla instant puddding, 5 Tbsp oil (instead of using the melted butter), 1 tsp nutmeg, just 2 Cups flour, 1 1/3 Cups eggnog, 2 Tbsp Rum and 2 tsp Vanilla. The batter is very thick and I made muffins instead of loaves yesterday.They are delicious, moist and tastes just like eggnog but isn't overpowering. My family loves them.

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Sally

Cooking Level: Expert

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Reviewed: Nov. 4, 2007

very yummy..i added the 5T of oil so it wouldnt be too dry, next time i think i will decrease the eggnog just a bit..but thats my own personal preference....very yummy though!! will make again! thanks

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kat

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Reviewed: Jan. 13, 2007

Can be a bit dry if you over cook. Made into mini-loaves. Made a trifle out of it with strawberries and white chocolate pudding. Excellent.

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PINKGRRL

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Reviewed: Dec. 21, 2006

I made this 5 days ago & just tried it! Is great!! I made 6 small loves to give away..i used captain Morgan spiced rum instead of rum extract.Also added the 6 tablespoons of oil too!!

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jannygirl

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Reviewed: Dec. 20, 2006

At first it sounded original, but after I took it out of the oven, it didn't rise like most breads would. Will not make again.

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Uptowngirl615

Cooking Level: Intermediate

Living In: Walkerton, Indiana, USA

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Reviewed: Dec. 15, 2006

Very good! Great to serve alongside pumpkin bread for a holiday treat.

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B. Scott Andrews

Cooking Level: Expert

Home Town: Morganton, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 8, 2006

Very good---I added bananas to this because I needed to use them up. What a great idea to use eggnog instead of milk! I made mini-loaves and sprinkled them with Christmas-colored sugar for my cookie tray. I also used real rum as I did not have any rum extract.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: 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.

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sallyjpa

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Reviewed: Mar. 8, 2006

I made this after Christmas to use up the rest of the eggnog. Very nice unique recipe.

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DILETTANTE

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Reviewed: Dec. 12, 2005

I liked this recipe; it's a creative holiday recipe. The rum extract is KEY to getting the eggnog flavor, so if you leave it out or skimp on it, it probably won't taste like eggnog. I did find that it was a bit on the dry side, and next time I might add a little extra vanilla and sugar.. it was very good, but it could use a little extra something.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 29, 2005

Yes, it tastes like eggnog, so if you like eggnog you will probably like this bread. I made three smaller loaves and found them to be on the small side, so next time I would make only two small loaves. I didn't find it to be at all dry, as some others have remarked.

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