Eggnog Breakfast Bread Recipe

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Eggnog Breakfast Bread

Carolyn Nickles


Close to 25 years ago I found a recipe for eggnog muffins that my husband and I loved. From there I switched to an eggnog bread to feed our growing family. It has been our Christmas morning breakfast since our oldest started eating solid foods. Now I make it with her children.

I make at least six loaves a week, starting the first week of November, half of which goes out as gifts or taken to somebody's job. I've modified the original recipe to make it easier to bake in bulk. Technically it freezes very well, but I've never had any actually make it into the freezer.

★★★★★ 2 votes
6 - 8
20 Min
50 Min


eggs, beaten
2 c
fresh eggnog (not canned)
4 tsp
rum flavored extract
2 c
white sugar
2 tsp
vanilla extract
1 c
butter, melted and cooled slightly
5 c
all purpose flour
4 tsp
baking powder
1 tsp
1/2 tsp
ground nutmeg


1Preheat oven to 350 degrees. Grease bottoms of 3 8x4 pans. (The disposable foil pans that come in a 3 pack are perfect)
2Blend together eggs, eggnog, rum extract, sugar, vanilla and butter
3Add flour, baking powder, salt and nutmeg, pour into pans. Bake 50 minutes, or until tester comes out clean.
4Cool 10 minutes, remove from pan.
5I slice them up and then put the entire loaf back in the pan when I take it someplace. Keeps it intact until I'm ready to serve.

So good slightly toasted and with honey butter.

If you can't find the 8x4 pans, two 9x5's will work, but they will be very full so add at least 10 minutes to the baking time.

About this Recipe

Main Ingredient: Dairy
Regional Style: American