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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
  • Total Time
    Prep: 15 min. Bake: 50 min.
  • Makes
    1 loaf (16 slices)


  • 2 large eggs, room temperature
  • 3/4 cup sugar
  • 1/4 cup butter, melted
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup eggnog
  • 1/2 cup chopped red and green candied cherries
  • 1/2 cup chopped pecans
  • 1/2 cup raisins


  • Preheat oven to 350°. Grease a 8x4-in. loaf pan.
  • In a large bowl, beat eggs, sugar and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; beat into egg mixture alternately with eggnog, beating well after each addition. Fold in cherries, pecans and raisins.
  • Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts
1 slice: 202 calories, 7g fat (3g saturated fat), 40mg cholesterol, 206mg sodium, 32g carbohydrate (17g sugars, 1g fiber), 4g protein.

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  • GigiMarieMeme
    Jan 29, 2021

    I usually make another Taste of Home egg nog bread but it calls for rum extract and I realized as I was assembling my ingredients that I didn’t have any. I chose this recipe for that reason. I followed the recipe to the letter but I’m disappointed with the results. My oven has a tendency to underbake cakes and breads, so I set it for the full 70 minutes of baking time, thinking it wouldn’t be done. Unfortunately, it was over baked, so it’s a little dry and lacking in flavor.

  • jscott481
    Dec 20, 2018

    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!

  • Becky
    Dec 20, 2017

    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.

  • 2124arizona
    May 8, 2017

    A perfect gift for the holidays wrapped in red or green cellophane wrap with ribbon around it!

  • Jacquie
    Nov 25, 2016

    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.

  • bbunkowske
    Dec 22, 2014

    I also thought that this bread was very dry. I will not be making this again - very disappointed.

  • manga
    Jan 1, 2013

    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.

  • chrissteve
    Nov 25, 2012

    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.

  • fizzball
    Dec 17, 2011

    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.

  • kedunham
    Dec 28, 2009

    No comment left