Eggnog Quick Bread

Eggnog Quick Bread


"This eggnog bread would be good sprinkled with confectioners' sugar and served with Christmas breakfast."
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1 h 10 m servings 262 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
  2. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
  3. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
  4. Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 304 Ratings

Most helpful positive review

This was a very good recipe. I had read the reviews about it being a little dry so I added a 1/2 cup more eggnog and a packet of vanilla instant pudding to the mix. It did the trick! It was so m...

Most helpful critical review

the flavor of the bread is actually very good, but it's a rather dry bread. I think if I make this again I'll try poking a lot of holes in the loaf and adding a kind of glaze (made with rum of ...

This was a very good recipe. I had read the reviews about it being a little dry so I added a 1/2 cup more eggnog and a packet of vanilla instant pudding to the mix. It did the trick! It was so m...

I LOVE THIS BREAD! I have made it in mini-muffins, regular muffins, mini loaves and regular loaves. I have added many different flavorings in stead of the rum flavoring. I have made coconut eggn...

The best "holiday" quick bread! Cream butter with sugar and add 3 tablespoons oil to improve moisture. A very soft almost cake like bread. My 3 yr. old son loves this bread as well as the who...

I took the advice from other reviewers and added a small package of vanilla pudding, increased the egg nog to 1 1/3 cup, and used 2 T. of real rum. The bread was delicous. It has more of a pound...

Great eggnog flavor; very moist. I did not hink it needed any glaze. Do make these changes: 2C eggnog ; 1/2 butter & 1/2 oil instead of butter only; 1/2 t. nutmeg; 1 box INSTANT vanilla pudding ...

This bread rocks. I doubled the nutmeg (heavy on the nutmeg when I drink eggnog) and it turned out great. This is a BIG hit during Christmas season. Update: found an Eggnog Glaze to add to t...

With the previous notes about it being dry, I added 3 tbsps. oil. That did the trick. Very moist and yummy.

Wow! This is so good; it will be become a new holiday staple. Extremely flavorable and VERY moist. After reading through a lot of reviews and combining various ideas, here were my modificatio...

This is one of my favorite holiday recipes. The original recipe I used had no extracts or nutmeg in it and has a cup of drained, whole maraschino cherries and a half cup of chopped nuts. I dri...