Eggnog Quick Bread

"This is my favorite holiday bread to make and I am not that much of an eggnog lover! Make great gifts! You can freeze the eggnog and make year long, too!"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by lazyme photo by lazyme
photo by Gigina photo by Gigina
Ready In:
1hr
Ingredients:
9
Yields:
1 loaf
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ingredients

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directions

  • beat eggs in large mixing bowl.
  • Add next 5 ingredients blending well.
  • Add remaining ingredients and stir until just moist.
  • Pour into a greased loaf pan and bake at 350* for 45 to 50 minutes. Cool 10 minutes, removed from pan.

Questions & Replies

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  1. Rodney B.
    Could I use Splenda instead of Sugar
     
  2. Stan W.
    Can this recipe be done in a bread machone?
     
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Reviews

  1. kriggsbee
    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.
     
  2. wildheart
    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.
     
  3. Marla in California
    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.
     
  4. wallstreet7
    I am rating this review AFTER I made a couple adjustments. This bread was a little dry so I decreased the flour to 1 3/4 c. I also increased the nutmeg to 1/2 tsp. The flavor was fantastic and the bread was moist and delicious.
     
  5. lazyme
    Delish! I'm not a baker but found this very easy to make. Thanks HDMac for a nice keeper. Made for Zaar Chef Alphabet Soup Tag.
     
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Tweaks

  1. bunkie68
    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.
     
  2. DiZzY
    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!
     

RECIPE SUBMITTED BY

We live in the beautiful Pacific Northwest. I am an office manager and my DH and I love riding on our Harley! I love to cook and have a large family. I enjoy my family, fellowship with good friends, crocheting, crafts, reading, our Harley! Just getting involved in a new church and looking to what we will be doing there in service. Oh, gosh, if I had month off, I think we would tootle around this great country of ours on our Harley. Never seen the Grand Canyon and would love that... hmmm, wonder who will pay for that!? LOL I love the Taste of Home magazine and my favorite cookbook is Best of Friends, Etc and Best of Friends, Too. Great ones! Along with my dozens of church cookbooks!
 
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