Eggnog Bread Recipe

Name: Eggnog Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 3/4 c. all-purpose flour; 3/4 c. sugar; 4 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. nutmeg; 2 beaten eggs; 2 3/4 c. canned or dairy eggnog; 1/2 c. vegetable oil; 1/2 c. chopped pecans; 3/4 c. snipped dried apricots

Servings: persons

4 3/4 c. all-purpose flour
3/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
2 beaten eggs
2 3/4 c. canned or dairy eggnog
1/2 c. vegetable oil
1/2 c. chopped pecans
3/4 c. snipped dried apricots

1
In a large mixing bowl, combine all dry ingredients (flour, sugar, baking powder, salt and nutmeg).
2
Combine and add to dry ingredients the beaten eggs, eggnog and vegetable oil; stir fast until combined.
3
Stir in the pecans and apricots.
4
Divide batter into 2 greased 8 x 4 x 2-inch bread pans.
5
Bake in a 350u00b0 oven for 55 to 60 minutes, or until toothpick inserted near center comes out clean.
6
Cool in pans for 15 minutes before removing breads to cooling rack.

1996

kcal

Calories

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 3/4 c. all-purpose flour, 3/4 c. sugar, 4 tsp. baking powder, 1/2 tsp. salt, and more.

Yes, Eggnog Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggnog Bread

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