Eggnog Bread Recipe
Someone always asks for the recipe when I make this rich bread for the holidays or give as gifts. It's easy to make and quite delicious. The bread is a traditional part of the season at my home here in the foothills of the Blue Ridge Mountains. —Ruth Bickel, Hickory, North Carolina
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 1/4 cup butter melted
- 3/4 cup sugar
- 2-1/4 cups all-purpose flour
- 1 cup eggnog
- 1/2 cup chopped red and green candied cherries
- Carbohydrate 7.29368260702774 g
- Cholesterol 70.2753645922216 mg
- Fat 7.87195240140917 g
- Fiber 0.518609390890211 g
- Protein 3.01637395808408 g
- Saturated Fat 3.18412916905517 g
- Serving Size 1 1 serving (57g)
- Sodium 2673.95482002413 mg
- Sugar 6.77507321613753 g
- Trans Fat 0.619335000358162 g
- Calories 108 calories
Directions Preheat oven to 350degrees. Grease a 8x4-in. loaf pan. In a large bowl, beat eggs, sugar and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; beat into egg mixture alternately with eggnog, beating well after each addition. Fold in cherries, pecans and raisins. Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 1 loaf (16 slices). Editor's Note: This recipe was tested with commercially prepared eggnog. Originally published as Eggnog Bread in Taste of Home December/January 1994, p25
