Eggnog Quick Bread

This eggnog bread would be good sprinkled with confectioners' sugar and served with Christmas breakfast.


12 servings


2 eggs, beaten
1 cup eggnog
2 teaspoons rum flavored extract
1 cup granulated (white) sugar
1 teaspoon vanilla extract
1/2 cup butter, room temperature
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg


Preheat oven to 350°F (177°C). Grease the bottom of a 9 x 5-inch loaf pan, or three 5 x 3-inch loaf pans with cooking spray.

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.

Bake bread in large pan 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.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 40 minutes
Cool Time: 1 hour 10 minutes


Store in refrigerator.

Nutritional Information

Amount per serving: Calories 262; Carbohydrates 37.8 g; Cholesterol 68 mg; Fat 10.3 g; Fiber 0.6 g; Protein 4.4 g; Sodium 256 mg

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