Eggnog Fruit Bread

Eggnog Fruit Bread

T. Little 0

"I've made this yummy recipe every Christmas in my adult life."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 25 m servings 281 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
  2. Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan.
  3. Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.


  1. 14 Ratings

Most helpful positive review

I baked this in 2 8x4 pans, and the baking time was only 40 minutes. We love the holiday fruit and eggnog taste. Great bread!

Most helpful critical review

Not crazy about this. I followed the recipe exactly, but it was too dry and not sweet enough, even with the addition of a coarse sugar topping. It didn't have a strong eggnog flavor, and I wou...

I baked this in 2 8x4 pans, and the baking time was only 40 minutes. We love the holiday fruit and eggnog taste. Great bread!

This turned out wonderful- I could tell it's a good cake batter by how smooth it was once mixed. I used golden raisins, currants, and dried cranberries. The texure of the cake is perfect: not ...

Delicious! I baked it for only 60 minutes, and should have taken it out earlier still. I used full fat, full flavor egg nog, and switched out chunks of a dried fruit bar for the candied fruit,...

So easy to make and it turned out excellent! This was an experiment for me, as I made a few adjustments to accommodate my egg allergy and to also make it a little lower in calories (used egg sub...

The loaf came out really well. I think next time I will add more cherries and use mixed fruit instead of raisins. I will also add a bit of nutmeg as it could have been a bit spicier.

I doubled the recipe and got two regular sized loaves as well as one slightly larger loaf. I reduced the baking time to 60 minutes, it doesn't need more than that. I used 3 cups of add-ins (mixt...

This was pretty darn good!

made this over the holiday family like it enough that i made a second one 2 weeks after... but the first one was a little dry so on my second round i just add a little bit more eggnog and bake i...

This bread is definitely going to become a Christmas tradition. It is absolutely delicious. I prepared the recipe exactly as written except I omitted the raisins. I probably could have taken ...