1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaves 974g Recipe makes 1 loaves) |
||
| Calories 3145 | ||
| Calories from Fat 1115 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 124.0g | 190% | |
| Saturated Fat 73.3g | 366% | |
| Monounsaturated Fat 33.6g | ||
| Polyunsaturated Fat 6.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 816mg | 272% | |
| Sodium 2826mg | 117% | |
| Potassium 906mg | 25% | |
| Total Carbohydrate 453.9g | 151% | |
| Dietary Fiber 7.7g | 30% | |
| Sugars 224.5g | ||
| Protein 52.3g | 104% | |
people who like this recipe also like:
By: Cathy17
By: Bev
By: Kim127
Luscious Banana Berry Smoothie
By: Sharon123
Ingredients
- 2 eggs
- 1 cup eggnog
- 2 teaspoons rum extract
- 2 1/4 cups all-purpose flour
- 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
1
Preheat oven to 350°.2
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.3
Blend in sugar, eggnog, butter, rum extract and vanilla extract.4
Combine the flour, baking powder, salt and nutmeg, stirring to combine.5
Mix into the eggnog mixture; stir just enough to moisten the dry ingredients.6
Pour the batter into pan(s).7
If baking bread in large pan, bake 40-60 minutes, or until a tester in the center comes out clean.8
If baking the breads in the smaller pans, bake 35-40 minutes.9
Cool 10 minutes, then remove from pan.10
Cool breads completely, then wrap tightly. Keep in the refrigerator.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Holiday Rum Eggnog Bread recipes
Browse similar recipes by category
- Course > Breads
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Holiday/Event > Religious > Christmas
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Andrea in NH
On Apr 20, 2006
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.
From: Mrs. Gottrocks
On Dec 13, 2005
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.
From: Heather U.
On Dec 16, 2004
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!
From: Grammy Bunny
On Dec 1, 2004
I can't begin to tell you just how delicious this 5-Star "bread" is...more like an eggnog pound cake! I made this all last holiday season, until my supply of commercial eggnog ran out. It's a perfect hostess gift, and just lovely with coffee or tea when friends stop by, and it also freezes well. I agree with Divinemom5 that doubling the nutmeg enhances an already terrific recipe. Plus, I add a 1/2 cup of chopped, toasted pecans to the batter... heavenly! Just bought my first 1/2 gallon of THIS year's eggnog...have my sleeves rolled and am ready to go!...GB
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved