eggnog breakfast bread

Name: Eggnog Breakfast Bread
Prep time: 20 min
Cook time: 50 min
Yield: 6
Cuisine: American
Ingredients: 4 - eggs, beaten; 2 cup(s) fresh eggnog (not canned); 4 teaspoon(s) rum flavored extract; 2 cup(s) white sugar; 2 teaspoon(s) vanilla extract; 1 cup(s) butter, melted and cooled slightly; 5 cup(s) all purpose flour; 4 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1/2 teaspoon(s) ground nutmeg

(2 RATINGS)

109 Pinches

Carolyn Nickles

Hillsboro, OR

Updated on Nov 3, 2011

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.

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prep time 20 Min

cook time 50 Min

method Bake

yield 6 - 8

Ingredients

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

How To Make eggnog breakfast bread

Step 1

Preheat oven to 350 degrees. Grease bottoms of 3 8x4 pans. (The disposable foil pans that come in a 3 pack are perfect)

Step 2

Blend together eggs, eggnog, rum extract, sugar, vanilla and butter
Step 3

Add flour, baking powder, salt and nutmeg, pour into pans. Bake 50 minutes, or until tester comes out clean.
Step 4

Cool 10 minutes, remove from pan.
Step 5

I 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.
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