Reviewed: Jan. 2, 2012

Awesome! This will definitely be in my favorites list. I'm giving this 5 stars, however I must confess that it is rated with the following changes, as per other reviewers suggestions. I added: 1 package 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. I put it into 2 loaf pans and it took 60 mins. Caution: it goes from being wet on the top to being done very quickly. So watch it carefully.

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Reviewer:

Stir_Crazy

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Dec. 18, 2011

Great way to use left over eggnog and I even had soymilk kind! I used 3 tsp. of vanilla instead of 2 tsp. of rum extract and 1 tsp. vanilla, I also added 1 tsp. of cinnamon. Yum!

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Reviewer:

Joan

Reviewed: Dec. 14, 2011

This was soooo good. I had to bake it an extra ten minutes, but that may have just been my finicky oven. The outer crust tastes like Nilla Wafers, and the bread is so lightly flavored. I can't wait to make this again.

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Reviewer:

Tiffness23

Cooking Level: Beginning

Reviewed: Dec. 19, 2010

This bread came out ok fresh from the oven. After that it was definitely too dry for my liking. The taste wasn't bad if only it had been more moist.

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Reviewer:

cristina

Reviewed: Jan. 21, 2010

I tried this recipe 3 times because I loved the idea of eggnog bread and wanted to make it for gifts for the holidays. First time, I listened to other reviewers who said it was too dry, and added more wet ingredients as well as the pastry flour. It came out way too moist, like french toast, and did not taste like eggnog at all. Second time, I followed the recipe exactly and it came out, as predicted, very dry and did not taste good. Finallly I tried something in the middle of my two previous versions, and both my partner and I deemed it inedible. I should have known this recipe might be problematic as so many reviewers tried to alter it; usually I stick to recipes that have good reviews with tweaks for personal preference.

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Reviewer:

dgper

Reviewed: Jan. 4, 2010

I've been making this recipe for several years with no problems. It's almost more of a pound cake than a quick bread. My family loves it toasted with a little butter. I made two loaves last night, and one was completely gone by morning! I made two more loaves today with the last of the eggnog, and I'll be freezing them for later use.

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Reviewer:

GracieBonica

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Reviewed: Dec. 19, 2009

My first batch turned out really dry. So, I kicked up the eggnog from 1 cup to 1 1/4 cups. Totally made a difference in the texture! I also used longer bread pans (from Ikea), and baking time came to roughly 25 minutes. There's room for interpretation, but this is a great recipe for the holidays!

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Reviewer:

FlipChick76

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Tempe, Arizona, USA

Reviewed: Dec. 5, 2009

I was actually looking for a recipe to use up 2 reeeeally ripe bananas, and some eggnog in a carton. After reading the dryness issues, I used brown sugar and the bananas and otherwise stuck to the recipe. Sprayed a bundt pan with Pam and sprinkled cinnamon sugar on it and it turned out just fine!! I also added spices, because I can't stop myself from it....cinnamon, cloves, nutmeg and ginger.

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Reviewer:

Peggy

Reviewed: Dec. 5, 2009

I added banana and added oil and I agree with the other reviews that this bread is a bit too dry for my taste. However it definitely gets a little better with time. Try the other quick eggnog bread on this site - I found it to be a bit better.

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Reviewer:

nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

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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