Reviewed: Jan. 3, 2013

Someone sent this recipe to me this year and I tried it with bought eggnog, full fat type, and it was outstanding. My kids and grandkids all loved it. I don't think a homemade eggnog would give it much of that real flavor we are looking for. Adding fruit would take that flavor away as well. This one is a keeper just as it is written, and mine was plenty moist. I will add that my DH toasted it and put PB on it, but he puts that on a lot of things. He loved it too.

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Reviewer:

jmdel

Reviewed: Jan. 3, 2013

I only give a 3 stars because i made many changes to get the recipe taste like a quick bread super moist and made my home smell wonderful. It does remind me alittle bit like a cornbread texture. I cut the sugar back and used health alternatives to the butter and oil suggestions. I will use this again it helped use up the gallon of my favorite dairy homemade egg nog.

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Reviewer:

MommaJ

Cooking Level: Expert

Living In: Orland Park, Illinois, USA

Reviewed: Dec. 20, 2012

This is such a great christmas bread. I made little ones and give as gifts! I followed the recipe except for the rum extract. I didn't have any and didn't want to buy just for a couple teaspoons so I used spiced rum that i had in the cabinet. Tasted great and not too strong. I will make this again for sure.

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Reviewer:

Bmary

Cooking Level: Intermediate

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

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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