I made this bread for Thanksgiving, though I used my own eggnog (since I had none, lol). Every single person who ate this bread asked for a recipe, and one of the families had theirs the next morning in french toast. A hit all around and very reminiscent of Challah but MUCH easier.
To make without eggnog, use 1 cup water, 1/3 cup dried milk powder (OR 1 cup milk), 1 extra tablespoon vanilla, an extra egg, and an extra 1/2 teaspoon nutmeg.
This is incredible, for sure.
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I made this for a Christmas buffet today and found it to be a very easy recipe and also very tasty. I don't care for rum flavoring so I used a little extra vanilla.
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I made this to the letter, and it was wonderful. I am an eggnog fan, but I have lots of family that isn't. They didn't even know the difference! It tastes like a denser butter pound cake. I also prepared these ahead of time and froze them. They were just as wonderful defrosted as they were straight out of the oven. It was a great option for last minute holiday get-togethers.
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Delicious and easy! I used a low-fat dairy eggnog, and it still was perfect. Very much like a pound cake in texture and pleasing to all in flavor. Thanks for posting this.
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Great recipe, very easy! I added some cinnamon based on previous reviewers' suggestions and it tastes great. Also took my oven some extra time, about 1 hour to cook. Results were delicious - will make again!
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Very nice! It wasn't exactly what I was expecting - it came out more like a pound cake than a bread, and I'd like more eggnog flavor. But it turned out well, and it tasted good, and I think it will make nice Christmas gifts. The only change I made was to use rum instead of rum extract.
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Fabulous right out of the oven! My son and I loved it. I didn't have any rum extract, so just used 3 tsp. vanilla. Very good...
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This is very good bread. I made it before, but again this morning. I love to have it during the holidays. Haven't tried to freeze eggnog but will have to try it this year. Great with coffee or tea as a snack or desert.
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My husband enjoyed this, but I'm undecided. I liked the taste best cold, but the texture better warm. I think it just seems like eggnog flavored things ought to be cold, but it was so light when it was warm. It was a lot like pound cake. We'll do this once in a while for something different. Oh, I also doubled the nutmeg.
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I haven't tried this recipe yet, but was wondering if anyone has tried adding nuts to it and, if so, what kind.
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Good quick bread recipe! I halved it and used pumpkin spice eggnog, replaced the margarine with expeller pressed canola oil, left out the rum extract and added extra spices (cloves, ginger) to emphasize the pumpkin and eggnog flavors. I let it cool and frosted it with a frosting I made with the pumpkin spice eggnog and sprinkled a decorative stripe of cinnamon on the top--it was gone in less than 10 minutes at the party!
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I am a new eggnog lover and this might be my new favorite way to enjoy it! Stirred up the batter in less than 10 minutes (left out the rum extract as I didn't have any- but don't think it needed it)and used a baking spice in place of the nutmeg. My only problem was that I felt the cooking time was way off. It took me a good 60 minutes to get just a crumby toothpick which resulted in the edges being way overdone. No matter, just ate around them. With this bread, you get the best of the eggnog flavor and it really fills you up too. I'll be freezing what's leftover of my eggnog to make later in the year! Thanks HDMac.
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This is the same bread we use every year too... it always gets rave reviews!
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This is perfect for Christmas gift giving. It baked up beautifully in three 3x5 inch loaf pans. They were so beautiful and delicious that I plan on making a large one to go with our Christmas morning breakfast.
*UPDATE. This year I added about 1/4 cup each of golden raisins, chopped glazed red cherries, chopped glazed green cherries, and chopped pecans. To make up for the extra volume, I baked them in FOUR 3x5 inch loaf pans. They were even better than last year! They were so colorful and tasted so special and everyone that I gave one to loved them! So much so that I already have requests for next year!
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This was pretty good - it browned well, cooked evenly, and had a wonderful rum flavor. However, it needs at least half a teaspoon more nutmeg, and a touch of cinnamon, perhaps. The loaf was also a tad dry, but that could be the altitude that I live at. Still, this was extremely good. I went back and remade it, doubling the nutmeg and adding a teaspoon of cinnamon; also, I used half brown sugar for the white. It turned out perfectly.
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We really liked it! I used Bourbon Eggnog, so skipped the rum flavoring. It had a great aroma out of the oven. I supervised my 9 year old, who was happy to be cooking by herself.
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This did not have much flavor but the texture turned out good. It didn't have as much egg nog flavor as I would have liked.
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super good. made in mini loaf pans for christmas gift baskets. thanks!
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I really liked this bread, it has a very nice flavor, easy to make, and people ask for seconds, what could be better for gift giving? I followed the ingredients to the T. I wouldn't change a thing.
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