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Eggnog Fruit Bread

Presents from the pantry are a tradition in my family, and this moist, fruity quick bread is a favorite. I wrap loaves in cellophane and garnish with stickers and curly ribbons. —Margo Stich, Rochester, Minnesota
  • Total Time
    Prep: 25 min. Bake: 1 hour + cooling
  • Makes
    2 loaves (16 slices each)

Ingredients

  • 3 large eggs, room temperature
  • 1 cup vegetable oil
  • 1-1/2 cups sugar
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon rum extract
  • 1-1/2 cups eggnog
  • 3 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup candied fruit
  • 1/2 cup chopped walnuts

Directions

  • In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts.
  • Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
1 each: 197 calories, 9g fat (2g saturated fat), 27mg cholesterol, 82mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 3g protein.

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