Eggnog Bread
Someone always asks for the recipe when I make this rich bread for the holidays or give as gifts. It's easy to make and quite delicious. The bread is a traditional part of the season at my home here in the foothills of the Blue Ridge Mountains. —Ruth Bickel, Hickory, North Carolina
Reviews
I made this today, modified it as Becky stated before but without the whiskey or rum extract, and it was very moist; definitely not dry. I also baked it into 4 mini loaves, and baked it for 30 minutes. Since I was giving it for gifts, I had to taste it to see how it was, and was absolutely perfect!
First batch I made exactly as the recipe stated. It seemed a little dry and not much flavor of eggnog. My second batch, I cut the flour down to 2 cups, increased eggnog to 1 1/4 cups and used 2 1/2 teaspoons of whiskey instead of rum extract. Second batch was much better, more moist and good flavor. Will definitely make again with the tweaks.
A perfect gift for the holidays wrapped in red or green cellophane wrap with ribbon around it!
I made his for thanksgiving. It was extremely dry. I used candied cherries and also added dried cranberries. I won't make it again. I like a moist bread, it was tasty, but just too dry.
I also thought that this bread was very dry. I will not be making this again - very disappointed.
I thought it was on the dry side. I did not add the pecans or candied cherries. I only added the raisins. I will look for a recipe that is more moist.
I made this with Splenda brown sugar (1/3 c) and used a whole cup of currants instead of the candied cherries. It was just delicious. I added 1/3 c nonfat dry milk, 1/2 t baking soda and a touch of extra salt with the dry ingredients. My bread was just as tall as it would have been made with sugar.
I made two batches in mini loaf pans (3x2x1), 8 per batch, baking 25 minutes at 350. I added 1 tsp. rum extract to the 2nd batch, also used 1/3 dried cranberries, 1/3 raisins, and 1/3 glace fruit. Both were delicious.
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