Total Time
50mins
Prep 15 mins
Cook 35 mins

This a recipe from our local newspaper. I love the additon of the sourcream in this recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease bottom only of a 9 by 5 inch loaf pan or three 3 by 5 inch loaf pans.
  3. Blend together the eggs.
  4. eggnog, sourcream, rum extract, sugar, vanilla and butter.
  5. Sift together the flour, baking powder, salt and nutmeg.
  6. Add to eggnog mixture and stir just enough to moisten, pour into prepared pan.
  7. Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean.
  8. Breads baked in the smaller pans require 35 to 40 minutes.
  9. Cool for 10 minutes and then remove from pan or pans.
  10. Cool completely, wrap tightly and store in refridgerator.

Reviews

(4)
Most Helpful

Couldn't find a recipe for banana eggnog bread so I thought I'd try this one and replace the butter with bananas. Was exactly what I wanted. I used 1 1/2 bananas instead of the butter, egg beaters for the eggs, left out the rum extract and added 1 tsp cinnamon. Definitely making this again and I will be making this for gifts it's so good. Thanks!

kaec November 20, 2007

I forgot to rate this. I made this to give as gifts. We had to slice one to try it of course. I liked it very much. I did add nuts and I added extra vanilla extract instead of the rum extract. I will be making this again thanks!

children from A to Z December 20, 2006

This bread was excellent. I actually had southern comfort flavored eggnog (NA) that I used. I also added a splash of brandy to the mix. Baked the loaves in 8 mini loaf pans and it took about 20 minutes to bake. I sprinkled the tops of the loaves with colored red and green sugar to add a festive flair. Excellent flavor and texture. Definetly a HUGE hit! Thanks for sharing!

angieloo December 15, 2005

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