Eggnog Quick Bread Recipe

Name: Eggnog Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 eggs, beaten; 1 cup eggnog; ⅓ cup sour cream; 2 teaspoons rum extract; 1 cup white sugar; 1 teaspoon pure vanilla extract; ½ cup softened butter; 2 cups flour; 2 teaspoons baking powder; ½ teaspoon salt; ¼ teaspoon fresh ground nutmeg

Servings: persons

2 eggs, beaten
1 cup eggnog
⅓ cup sour cream
2 teaspoons rum extract
1 cup white sugar
1 teaspoon pure vanilla extract
½ cup softened butter
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon fresh ground nutmeg

1
Preheat oven to 350 degrees.
2
Grease bottom only of a 9 by 5 inch loaf pan or three 3 by 5 inch loaf pans.
3
Blend together the eggs.
4
eggnog, sourcream, rum extract, sugar, vanilla and butter.
5
Sift together the flour, baking powder, salt and nutmeg.
6
Add to eggnog mixture and stir just enough to moisten, pour into prepared pan.
7
Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean.
8
Breads baked in the smaller pans require 35 to 40 minutes.
9
Cool for 10 minutes and then remove from pan or pans.
10
Cool completely, wrap tightly and store in refridgerator.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 eggs, beaten, 1 cup eggnog, ⅓ cup sour cream, 2 teaspoons rum extract, and more.

Yes, Eggnog Quick 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 Quick Bread

How did you like this recipe?

Frequently Asked Questions