Holiday Rum Eggnog Bread
"This is the perfect bread recipe to bake for Christmas! No more fruitcake! lol. 8)"
photo by Heather U.
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1-3 loaves
ingredients
- 2 eggs
- 1 cup eggnog
- 2 teaspoons rum extract
- 2 1⁄4 cups all-purpose flour
- 1⁄4 - 1⁄2 cup walnuts, chopped
- 1⁄2 teaspoon salt
- 1 cup white sugar
- 1⁄2 cup butter, melted
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1⁄4 teaspoon ground nutmeg
directions
- Preheat oven to 350°.
- Grease only the bottom of a 9x5 loaf pan (or three 5 3/4 x 3 1/4 inch loaf pans). In a large bow beat the eggs.
- Blend in sugar, eggnog, butter, rum extract and vanilla extract.
- Combine the flour, baking powder, walnuts, salt and nutmeg, stirring to combine.
- Mix into the eggnog mixture; stir just enough to moisten the dry ingredients.
- Pour the batter into pan(s).
- If baking bread in large pan, bake 40-60 minutes, or until a tester in the center comes out clean.
- If baking the breads in the smaller pans, bake 35-40 minutes.
- Cool 10 minutes, then remove from pan.
- Cool breads completely, then wrap tightly. Keep in the refrigerator.
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Reviews
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this was good, but I guess I was expecting more flavor, based on the other reviews. The instructions never did say WHEN to add the eggs, but as long as they get in the batter, I guess it does not matter. I found this bread to be somewhat bland, and think it needs more rum extract, or perhaps the real thing!!! I also added dried cherries, which made it look festive, and did add a little more flavor. I will be making it again, only adding my own "twists" to it. -
Smell and taste amazing. Used 1/2 tsp nutmeg as per comments here (do this, it really brings out the nutmeg which keeps the eggnog flavor from overpowering). Also used real rum (bacardi). Made three small loaves, one just straight up with nothing in it, one walnut and one blueberry. Let them develop in the fridge for two days and served cold at christmas brunch. All were great! -
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This bread has a nice texture and smells wonderful when heated. I used splenda, upped the nutmeg to 1/2 tsp., added some toasted pecans and used 1/2 wheat flour and 1/2 white flour. Next time I think I'll add some cherries. -
I made this Sunday because I was in the Christmas spirit..I would increase the nutmeg a bit next time but overall, a yummy bread that gets better with sitting in the fridge.. -
Lovely bread with great flavor. I added some pecans, plumped raisins, and dried cherries, and upped the nutmeg a bit too. I'm making another loaf tonight!
see 3 more reviews
Tweaks
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I really cannot say enough about this bread/cake! I am rating it much higher than 5 stars. I used fresh grated nutmeg, and real dark rum in place of rum extract and added dried fruit and raisins to the batter, then baked them in three mini loaf pans. They turned out high with a nice point in the middle. The taste of these cakes was just to die for, and oh so moist! what a wonderful combination of flavors. I will be making lots more of these to freeze before the commercial eggnog supply runs out for the holiday season. I am so happy I found such a wonderful recipe Ocean Ivy! thank you for sharing!....Kittencal:)
RECIPE SUBMITTED BY
OceanIvy
United States
Hey there!~
My name is Crystal. I am 19,and living in Florida.
I really love to cook,& bake all the time for my family.I just get so much enjoyment out of it!
There is just something about the great aroma throughout the house when you bake something,creating special memories in the kitchen!
A little more about me:
I am a strict vegetarian,(almost vegan!,heh)but of course my whole family is not,so I cook just about anything!
Other than cooking-I like to read,surf the net and create art.
My favorite websites are:
www.ebay.com & www.witchvox.com (I'm wiccan)
Of course,the Zaar has become my favorite website! I love how friendly the people are and how interactive this place is!
