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Eggnog Quick Bread

Eggnog Quick Bread

"This cake gets better with age. It tastes like Christmas! Smaller loaves make excellent gifts. Use fresh eggnog, not the canned stuff."
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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

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.

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5 inch loaf pan, or three 6x3 inch loaf pans.
  2. Beat eggs in large bowl. Stir in sugar, melted butter, eggnog, rum extract, and vanilla. Combine the flour, baking powder, salt, and nutmeg. Stir into eggnog mixture, just enough to moisten dry ingredients. Pour batter into prepared pan or pans.
  3. Bake bread in large pan for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean. Breads baked in the smaller pans require 25 to 40 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely. Wrap tightly, and store in the refrigerator.

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Read all reviews 87
  1. 100 Ratings

Most helpful positive review

I made several loaves and gave them as Christmas gifts. Big hit and so easy! I used real rum instead of rum extract, increased the nutmeg to 1/2 tsp., and added 1/3 cup vegetable oil (was too ...

Most helpful critical review

This quick bread turned out VERY dry and tastless. I may retry it with more spices and a different eggnog recipe. I wish I hadn't wasted the homemade eggnog on this.

Most helpful
Most positive
Least positive

I made several loaves and gave them as Christmas gifts. Big hit and so easy! I used real rum instead of rum extract, increased the nutmeg to 1/2 tsp., and added 1/3 cup vegetable oil (was too ...

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 change...

This recipe is SO tasty! I used 5.75" X 3.25" pans (for gifts). The gift loaves were a HUGE hit! Be careful using the smaller pans -- I almost lost my first batch because they were close to b...

I made this bread and gave small loaves away at Christmas--it was wonderful!! I made 2 batches--one with rum extract, and one with real rum and you couldn't really tell the difference--they wer...

I have made this bread for a couple of years--it is better after a couple days but a little dry. This year I decided to experiment--overall I used canola oil instead of the butter,cut the flour...

This bread tastes REALLY good, but the recipe definitely needs to be tweaked. Even after I added extra oil, as another reviewer did, I found this bread still very dry. (Maybe a little less flour...

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 melt...

Very easy to make and absolutely delicious. I served it with rum sauce for extra calories.........oops, I mean for an extra treat!

Yummy! It smells great too. I didn't have any rum extract and it was still good. Next time I'd use a pinch more nutmeg. I didn't put in a full cup of sugar and I used only 2 cups of flour (o...

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