Eggnog Bread

It’s hard to believe we’re just a few days away from Christmas. I hope everyone is soaking in every last little bit of happy this season has to offer. Around here that means sniffing cut pine wreaths at the market, wrangling the pugs into Christmas pajamas and incorporating eggnog in as many sweet things as possible.

I was surprised at how much I loved this quick bread recipe. It calls for candied fruit, and I very reluctantly picked up a bag of fruitcake mix. This bread is not at all like fruitcake, though. It’s fluffy and sweet with just the occasionally chewy bite of candied fruit.

This recipe makes two loaves, so you can keep one for your family and give one away. The candied fruit makes the bread look jeweled inside and out, and the eggnog flavor is so season appropriate. This recipe calls for commercially prepared eggnog for the bread batter and the glaze. I used Southern Comfort brand (alcohol-free version).

Eggnog Bread

Heather Baird

This recipe makes two loaves, so you can keep one for your family and give one away. The candied fruit makes the bread look jeweled inside and out, and the eggnog flavor is so season appropriate. This recipe calls for commercially prepared eggnog for the bread batter and the glaze. I used Southern Comfort brand (alcohol-free version).

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Bread, Dessert

Cuisine American

Servings 2 loaves

Equipment

• 8x4x2 inch loaf pans

Ingredients

 

US CustomaryMetric

 

1x2x3x

Bread

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

Glaze

• 1 1/2 cups confectioners’ sugar sifted
• 1/4 cup prepared eggnog
• 1/4 cup chopped candied fruit

Instructions

 

• Make the bread: In a large bowl, beat eggs, eggnog and oil. Add the sugar and extracts; mix well. 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 x 4 x 2-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.
• Make the glaze: Stir the eggnog into the confectioners’ sugar 1 tablespoon at a time until a thick glaze forms (you may not have to use all of the eggnog). Drizzle the glaze over to the two loaves and top with additional candied fruit, if desired. Let the loaves stand until the glaze is set, about 1 hour. Transfer to airtight containers, or package in large gusseted cellophane bread bags for gift-giving.

Keyword candied fruit, eggnog glaze, rum extract

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