19 Reviews of Eggnog Quick Bread

From: gymgirl

On Dec 30, 2005

super good. made in mini loaf pans for christmas gift baskets. thanks!

From: Charishma Ramchandani

On Jan 5, 2004

This bread is awesome! I wish I could give you many more stars for sharing this, because I really am THRILLED with this bread. My reasons: 1. This is the FIRST bread I've baked in my new apartment in Orlando, USA and its come out a SUCCESS! 2. My house smelt super wonderful while this was baking and the entire building was eager to know "what's baking!" 3. All the breads I have baked so far have been baked in my AMC Dutch oven. This is the first time I baked a bread in my oven and it's come out as good as bread got from a bakery! 4. Eggnog is something very new to me because it isn't available in Oman(where I lived for 23 long years). To enjoy a new product and to really enjoy it so well that I can share it with friends and family and save the wonderful memory of baking it, is a VERY BIG THING for me!5. My brother insisted I throw out the eggs that I had in my refrigerator since the last 45 days. I didn't listen to him. Instead, I decided to give this recipe a try and look, this has been a super duper success! I can't thank you enough for posting this recipe. Now about the substitutions I made in the ingredients. I used cinnamon instead of nutmeg because I did not have nutmeg on hand. Since I do not have a grinder, I could not ground my cinnamon. So, I used 2 one-inch sticks of cinnamon that I placed at the edge of the bread mixture before baking the bread. Once the bread was done, the cinnamon sticks at the edges look so very pretty and artistic! I should have thought of this before, but I guess everything has its own sweet time to 'happen'. Also, I did not have rum extract on hand, so I used just 1 tsp. of Mc Cormick's pineapple extract as a substitute. The smell of the extract is amazing in the bread! I used low-fat TG Lee brand of eggnog for this recipe. This bread took 50 minutes to bake in my oven. I allowed it to sit in the pan in the oven for an additional 12 minutes before I removed it from the oven. Then I let it sit in the pan for 3 minutes before I removed it onto a wire rack and allowed it to cool completely. I'm so thrilled with my bread! I can give you a big hug for sharing such a good recipe!! Thank you so very much!!!

From: CHRISSYG

On Dec 10, 2004

This is a great bread, I was just about to post this recipe myself and found it was already here. It's one of those flavors that just makes you say 'ahhh' and know it's the Christmas Season!

From: Marla in California

On Dec 25, 2003

I made this for a Christmas buffet today and found it to be a very easy recipe and also very tasty. I don't care for rum flavoring so I used a little extra vanilla.

From: Laurieh

On Dec 17, 2004

I really liked this bread, it has a very nice flavor, easy to make, and people ask for seconds, what could be better for gift giving? I followed the ingredients to the T. I wouldn't change a thing.

From: Denise in da Kitchen

On Mar 10, 2007

This is perfect for Christmas gift giving. It baked up beautifully in three 3x5 inch loaf pans. They were so beautiful and delicious that I plan on making a large one to go with our Christmas morning breakfast. *UPDATE. This year I added about 1/4 cup each of golden raisins, chopped glazed red cherries, chopped glazed green cherries, and chopped pecans. To make up for the extra volume, I baked them in FOUR 3x5 inch loaf pans. They were even better than last year! They were so colorful and tasted so special and everyone that I gave one to loved them! So much so that I already have requests for next year!

From: wildheart

On Nov 26, 2006

I made this bread for Thanksgiving, though I used my own eggnog (since I had none, lol). Every single person who ate this bread asked for a recipe, and one of the families had theirs the next morning in french toast. A hit all around and very reminiscent of Challah but MUCH easier. To make without eggnog, use 1 cup water, 1/3 cup dried milk powder (OR 1 cup milk), 1 extra tablespoon vanilla, an extra egg, and an extra 1/2 teaspoon nutmeg. This is incredible, for sure.

From: Chris from Kansas

On Jun 12, 2004

Very tasty bread. I make this at Christmas time for my brother who loves eggnog.

From: didyb

On Jan 1, 2007

We really liked it! I used Bourbon Eggnog, so skipped the rum flavoring. It had a great aroma out of the oven. I supervised my 9 year old, who was happy to be cooking by herself.

From: Wolf Göttin

On Jan 13, 2007

This was pretty good - it browned well, cooked evenly, and had a wonderful rum flavor. However, it needs at least half a teaspoon more nutmeg, and a touch of cinnamon, perhaps. The loaf was also a tad dry, but that could be the altitude that I live at. Still, this was extremely good. I went back and remade it, doubling the nutmeg and adding a teaspoon of cinnamon; also, I used half brown sugar for the white. It turned out perfectly.