With confectioners’ sugar on top, this eggnog bread tastes great with Christmas morning brunch.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 2 eggs, beaten
- 1 cup eggnog
- 2 teaspoons rum flavored extract
- 1 cup white sugar
- 1 teaspoon vanilla extract
- ½ cup butter, softened
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9×5-inch loaf pan, or three 3×5-inch loaf pans.
- Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
- 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.
- 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.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 256 mg |
| Sugars | 19 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I had some extra eggnog so I did a quick search to see what I could with it and found this cake recipe. Surprisingly, I had all of the ingredients, including a box of vanilla instant pudding. I hate dry cake so took the recommendation of adding an extra 1/2 cup of eggnog and the pudding. Once I mixed it up, it looked like a lot and I was afraid it might overflow the pan, so I split it into two 5 x 8 glass loaf pans. Tested at 30 min but still very wet so baked another 15 min and that was perfect. It reminded me of the rum cake I make at Christmas time and it was was delicious!
I’m rating this recipe based on changes made. Unfortunately with the several comments on being dry I did not want to chance it. Added a packet of instant pudding, increased the eggnog to 1.5 C (used a vanilla spiced eggnog – yum!), decreased flour to 2 C, and creamed the butter with sugar prior to adding eggs, etc. Also glazed each loaf. Came out so good and moist! Made mini loafs to pass out as gifts and of course kept one for us. This recipe, with these changes, is a keeper.
*****. We LOVE this recipe! I added 1/4 cup of oil after I saw all the comments that it was dry, just popped another batch of mini loaves in the oven, they will be Christmas gifts. I used real rum, so good!
Turned out kinda dry. I started by creaming the butter & sugar, used 1 tsp eggnog extract and 1 tsp rum (not extract). I checked it at 35 or 40 minutes and pulled it out, but it was still a little overcooked, except for one odd undercooked streak on top. I used nearly the whole loaf to make a double batch of this site’s Bread Pudding II, which was very good. This would probably also make a really good eggnog trifle, w/ Irish cream for the liqueur.
Will be making this on a regular
Delicious! Perfect way to use leftover egg nog.
Very good. Probably would be even better with regular flour. All I had was rice flour, so I had to add 4 1/2 tsps of xantham gum. A little risky, but it worked and the flavor was good. Probably didn’t rise as much, but would make a good, basically gluten free version if you needed it.
Added extra 1/3 cup Eggnog, Dark Rum instead Rum Extract, about 3 tbsp. oil, instant French Vanilla pudding. With changes it was a nice moist eggnog pound cake. I baked it for 65 minutes.
Yes, I am one of those people who did not make the recipe “as is” first. I added 1/2 c more of the egg nog and a small packet of vanilla pudding to the dry ingredients. It was a lot of batter for the the loaf pan I used, so I had to cook it longer than expected before the toothpick came out clean, and it was slightly dark brown on the bottom, but boy was the flavor ever good inside! I couldn’t wait for it to cool completely, had to have the end slice. Very flavorful and moist. Cannot wait to have some in the morning. Next time, I will use two pans. Thankfully, I’ll have time to make more since egg nog will be in the markets for a while more.
Delicious! will make great holiday gifts for neighbors and friends. I did make some changes after reading reviews, I used dark rum 2T as I didn’t have the extract, used a package of instant pudding and doubled the nutmeg.
The flavor was ok but the bread was dry. Using tips from others on preventing it from being dry did not help. I won’t make this again.
Very good bread!
This bread does have a lot of great flavor but as many have stated, it is a bit on the dry side. I even followed the suggestions of mixing the butter and sugar first and I also added 3 TB of oil. I followed the rest of the recipe as written. This bread is more like a pound cake in texture and where I could see this being really great is cut into cubes and used in a chocolate fondue as you generally need dense dippers. I could also see this being a really great french toast which is what I plan to do with with tomorrow. Certainly a good recipe for the holidays and I think I’ll try a few other modifications others mention. The glaze thing? This cake already has a whole cup of sugar, not sure that’s the best way moisten it!
amazaing!! I added 1 tsp of vanilla – great to serve with cream cheese spread!!
The only change I made was to omit the rum extract (I didn’t have any) and added cinnamon (which I add to almost every baked good). 😉 But, it is very good. It tastes a little like a pound cake; but, it is good.
These are great to make into little loaves or muffins as gifts, as well as a big loaf. I read all the reviews and made the following changes. This is the second time I’ve made this, so I adjusted things a bit from the first time out. To make the bread more moist, I used 1 1/2 cups of egg nog, and added 2 TBSP of oil. I also added an instant vanilla pudding packet. Instead of rum extract, I used spiced rum (3 TBSP), and I also doubled the nutmeg and also added 2 Teaspn of pumpkin pie spice. Those were my ingredient changes, otherwise I followed the recipe. (I creamed the sugar and butter together first), and then followed the rest of the recipe. The suggestion of a glaze sounded wonderful, so I tried one glaze recipe the first time, but I like the one I used the second time better, so here it is. 2 cups powdered sugar, 1 teaspn vanilla, 3 TBLSP of egg nog, 2 TBLSP softened butter, and then I kept adding spiced rum until I got the consistency I wanted (about 3 TBLSP). What can I say…I love the flavor the rum adds to the bread. Anyways, I know I strayed from the recipe a bit, but I did follow it very closely. When you are going to put all the work into baking something, I like to read a lot of reviews so I’m not disappointed with the final product. But I never would have tried this recipe, had I not discovered it on here, so I give the recipe 4 stars, because I’m sure the recipe on its own is great with the exception of the dryness and low spice flavors that folk
I love this bread. I think the flavor is great. Even my dad raved about it. He can be a hard sell, so if he liked it, it must be good. I’ve made with rum extract and just rum when I was out of extract. I also add about two more ounces of eggnog because so many people complained about dryness.
This was dry and rather bland even after adding extra liquid, oil, extract and spice. Would be greatly improved with a flavored simple syrup poured over baked cake or with an eggnog cream cheese orange zest frosting on top.
This is not so much a review as to tell you how I modified this so that it WORKS. It just didn’t read right to me and the reviews confirmed this for me. Instead: Use 1/2 cup sugar not 1 cup. Use melted butter not softened butter. Use 2 cups flour not 2 1/4 cups. Resulted in light and moist and perfectly sweet loaf. Try it!
This bread was awesome! Easy enough for anyone to make and tasted delicious. I did add a packet of instant vanilla pudding mix and about a half cup of extra eggnog. It’s a lot like a pound cake/loaf. I did add a frosting on top after it was completely cool: 1 C powdered sugar, 3 Tb eggnog, 1/2 tsp vanilla, 1/4 rum extract and 1/8 nutmeg. Definitely keep wrapped up in tin foil so it doesn’t dry out!
This was a good little bread. But, I couldn’t taste the eggnog or the rum flavoring. Next time maybe more on both.