A friend just emailed me for this recipe and I thought I would add it quickly to my website. I will be making this shortly for Christmas gifts for friends/neighbors (as well as taking better photos of it). But for now, here are my not-so-fabulous pics of my very fabulous eggnog bread 
I want to preface this recipe by stating that I make it in mini loaf pans (4 to be exact) for one batch. If you don’t wish to use alcohol try using juice as a nice substitution. Now onto the recipe:
Ingredients:
2 eggs
1 and 1/2 cups of regular eggnog (not low fat)
2 tsp Spiced Rum
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter @ room temperature
2 1/4 cup all purpose flour
1 (3.4 ounces of powdered) package of instant French vanilla pudding mix
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
Directions:
Preheat oven to 350. Spray your loaf, muffin etc. pan with non stick spray with flour.
In your mixer using the paddle – mix together the eggs, eggnog, rum, sugar, vanilla and butter. The butter will remain clumpy but that is just fine. In a separate bowl, sift the flour, pudding mix, baking powder, salt and nutmeg. Add the dry mixture to the wet and blend until incorporated. Avoid over mixing. Again, the butter will remain clumpy and this is to be expected. The butter will melt when cooking. The dough will be thicker – be aware. Pour into your prepared choice of pan(s). Bake your mini loaves for approximately 30 minutes or until a toothpick comes out clean. A regular loaf pan will take about 45-55 minutes.
Rum glaze:
1 cup sifted confectioners sugar
2 tsp eggnog
2 tbl Spiced Rum
1/8 tsp of ground nutmeg
Whisk together and pour over your cooled eggnog bread.
{ 215 comments… read them below or add one }
What a beautiful bread and it looks delicious as well. I know I don’t have any spiced run and may not have any regular rum in my cupboard, either. Can we substitute water or maybe some other liquid in it’s place?!
I make an Egg Nog Bread with liquid egg nog not powdered and I don’t use pudding in it. Mine comes out yummie. I make it from the time the egg nog comes out in the stores.
Good to know! Thanks
Sure! Do you wish to stay away from alcohol? I would go for Amaretto (if using alcohol). Orange juice if not
Could you please clarify the yield of this delicous recipe?? How many 9 x 5 loaves does this make, since I dn’t have mini loaf pans. How many muffins? And are they cooked for the same time?? I get SO dang nervous when I make a new recipe LOL I think this recipe will be the perfect gift for my apartment neighbors, my postal worker and close friends. Thanks for sharing the recipe.
Blessings,
Terri
Terri, I used mini loaves but will work with this recipe again (normally a holiday recipe for me). I would think it (from memory) that it would make 1 regular loaf. You would increase the baking time by about 10 minutes and keep a watchful eye from there. I will whip up the recipe in a loaf for you and give you the exact baking times. The muffins would bake for about 16 minutes or so. Stay tuned…
I got about 3 dozen mini muffins from my batch.
Excellent!!!
Does this recipe freeze well
I haven’t tried but I’m assuming it would
These do freeze well I made some to take to N.C. for the holidays and had to freeze them for a while..Very good…)
I haven’t frozen them because I deliver them fresh on the day I make them but I honestly don’t see why they wouldn’t.
This looks so good I’ll be trying it out this weekend !
Thanks Robert! I’ll be whipping up several batches soon too
WHAT CAN I USE FOR A SUBSTITTE INSTEAD OF RUM IN THIS RECIPE BECAUSE MY DAUGHTER REALLY LOVES EGG NOG.
You can omit it or substitute with orange juice I’m thinking
Robin
I found your recipe on Facebook from Tea Paparazzo. This is such a wonderful recipe…can’t wait to give it a try. i would like to share this with my Bloggers & YouTubers. These could be package in an array of Christmas themed ideas.
Thanks for sharing!.
Sweet wishes,
Sara
Sara, I would love that!! Thank you
xoxo
There rum flavoring you may be able use that instead. Like vanilla, mint extracts. Rum also has an flavoring we use it in our family to flavor the egg nog for the people how can’t have the real stuff but want the flavor.
Absolutely!!
The rum extract will give you the flavoring, but you should add another liquid in place of the rum, you would only want about 1/4 to 1/2 t. of rum flavoring.
Rum extract, sold in the supermarket baking aisle, will have the flavoring but not the alcohol.
Perfect!
??? no alcohol ??? Most extracts ARE in an alcohol base. Just like the alcohol (liquor) you’d use for drinks, the alcohol in extracts will evaporate during the cooking process (99% of it) or over time. It’s not about the alcohol; it’s about whether you want to spend the money buying a bottle of spiced rum or simply use an extract.
Can you send this to my email, I love egg nog, this will be great for my church members, friends thanks for it.
Sure thing! oxox Robin
What a delightful idea for gifts!
Yummy. This is a wounderful thing for a gift.
Thank you for posting
My neighbors love me
oxoxo
this sounds so good, will be making it – prob with the orange juice and due to lactose intolerance.. hoorah, there is now lactaid eggnog.. for joy..
Yay!!! Can’t wait for your review
oxoxo
Actually, Lactaid makes a dair free eggnog that tastes exactly like the real thing (My husband is lactose intolerant and loves egg nog).
Also, I would like to point out this recipe is DELISH! I wrote down the ingredients to do my shopping and confused recipes once I got there so I ended up buying Cheesecake flavored jello and it turned out REALLY good. i made a mini loaf and 12 individual “cupcakes” out of this recipe.
ps. found you on pinterest
Thanks Taylor!! It is delish and I love when you stumble on a great variation!!! oxoxox
This looks delicious! Just to clarify, is it the small box of instant pudding? Thanks!
Yes
The only 3.4 oz pkg I could find was not instant…would this work.
I would give it a whirl!
How many mini loaves does this make?
4 mini loaves
Robin
Sounds so delicious I can’t wait to try it out.
I’m making a loaf tomorrow. I have to admit, I’m quite smitten with this recipe
Hi Robin! This is a great recipe. I will be making a vegan version and just need to know the amount of dry pudding mix that is in the package that you are using? Thanks!
It’s the small box. I think it’s 3.4 ounces
Well, the large box of pudding is 1.7 so the small box can’t be 3.4. I used the large box because that is all I had and I think mine will be ruined. Batter was too thick.
My small box of Jello french vanilla pudding is 3.4 ounces. I just made 40 loaves of this this weekend and that was the size I used and they turned out beautifully. I will post the pic of the box I used for reference.
Lynn,
Do you think maybe you used the cook and serve variety instead of the instant?
I haven’t tried it that way. I’m always a proponent for trying new things so if you do, let me know how it turns out. oxoxo Robin
I will definitely try this recipe! Thanks for sharing it! There is a brand of eggnog available in the supermarket here in NJ, which is delicious and would be perfect for this. And it comes in different flavors, (like caramel and pumpkin!) which might make it even MORE interesting! (the brand is called Hood). I wanted to know about the glaze…does it harden enough so as not to be messy when you put the loaves in the cellophane bags?
We have Hood too and they would be awesome! The glaze does get hard enough to place in bags. I do this every year and everyone loves it! Can’t wait to hear what you think. oxoxo Robin
Can’t wait to try this! I just bought the cutest mini loaf pans at Michaels the other day. They are paper/cardboard but def made for the oven and will make great gifts. Love sweet bread recipes. Thanks for sharing!
That sounds perfect Patti! I hope you enjoy it
xoxoxo
Where did you find paper baking pans? I am intrigued by that! So much easier to wrap and all! Can hardly wait to get to baking!
I use parchment paper if wrapping them. I use cellophane bags for these and tie them with a festive ribbon
Mmmmm I am going to make this tomorrow…
Me too! It’s on my list for tomorrow
Any idea what flours you could use for those who do Gluten Free?
Thanks.
Laura, I’m not a gluten expert but what type of generic flour do you use in lieu of All Purpose that is gluten free? I think I would go with that type. I’ve tried several gluten free flours and nothing is really standing out. I can happily research that for you and get back to you
Bobs red mill is a very nice all purpose flour which I’ve used several times to substitute for regular flour in quick breads. I usually add the xanthum gum, but I’ve read you don’t necessarily have to in quick breads. I’m going to try doing it gf today. I also plan to use rum extract so we’ll see how it goes…
Good luck
Looks delicious! Can’t wait to try it. For those not wanting to use real Rum, there is a rum extract. Maybe use 1/4 – 1/2 teaspoon.
Great suggestion!
I doubled the recipe, used 2 large bread baking pans and at 350 degrees it took about 80-85 minutes total. I haven’t cut into them, but I think they are done enough. And if not…OH WELL I can’t wait any longer! LOL I don’t have a small bread pan, but I think that might be a better route, the color is darker on mine due to the longer bake, or perhaps muffins would work too?! Thanks for this lovely recipe Robin
This recipe looks awesome and would make a great gift for coworkers!! Can you clarify on the amount of vanilla for the bread portion of the recipe? It says “t of vanilla extract” (with lower case “t”) so I assumed it was teaspoon but it spelled out “tsp” for others. Just double checking so that I don’t mess up the flavor.
And could you also send this to my email please? I’m sure everyone at work will be requesting the recipe!
Yes teaspoon. Just fixed that to clarify
This sounds wonderful! What type of rum did you use?
I used a spiced rum that my husband bought at the liquor store. I’m unsure of the brand but I need to go and get more for baking this. I’ll post what brand I use for reference. Robin oxox
Can’t wait to make this! Thanks for sharing
Thanks, I hope you enjoy it as much as I do!
These look YUMMY AMAZING!!!! I was wondering if the “spiced rum” in the ingredients is rum extract? If not, would that work instead and would I add more…and my rum extract isn’t “spiced”…so what spice addition would you suggest? Thanks! ( : I can’t WAIT to add this to our traditional Christmas Brunch plate of nut breads! YUM!
Robin, I use spiced rum. You can use extract. Not sure I would add another spices, I think it will taste perfect.
Robin, love your cakes, have to try your recipe! Nettie <3
Love you Nettie
hi there,i would love to try this,but as i was reading the recipe,it said 1.5 cups of eggnog.does that mean 1 and a 1/2 cups.thanks
Yes and I adjusted it for clarity on the recipe
This is the glaze recipe I use and it will set up hard enough after drying to put the bread into bags.
Egg Nog Glaze:
2 Cups powdered sugar
2 Tbs. softened butter
1 tsp. vanilla
3 Tbs. Egg Nog
Whisk together to combine ingredients. May add a bit more egg nog for consistency. (* I like it at Elmers Glue thickness, between a glaze and frosting) Drizzle away!
MJ, thanks for sharing. The recipe I used was fine to bag after about 30 minutes of drying time too
excuse-me, i’m french canadian and your recepie look delicious but i would like to know what de “c” means in 1.5 c of regular eggnog. (never stop learning
)
Thank you !!
Cup. I adjusted it
Could you please list the size of your mini pans, as I have 4 different sizes. Thx
6 x 3.25 and 2 inches deep. Hope that helps
Thanks! I was hoping that was the size. I have them down to what would be a cupcake qty of dough for the grandkids and two sizes in between.
Will definitely give this recipe a try.
Could u clarify what vanilla pudding is? Can I use custard?
It’s the powered pudding mix that you can find at most grocery stores. 3.4 ounces by Jello I believe.
Hello !!! Could you be more specific about which pudding mix and the exact grams or ounces per package that you use? I would rather use exactly what you use, it will save me from wondering if I got it right. Many thanks !!!
I believe the little box is 3.4 ounces. If you can’t locate French vanilla use regular vanilla flavored.
Thank you for sharing this recipe. I can’t wait to bake up some loaves. I have mini paper loaf pans from King Arthur Flour. They are perfect for gift giving
Perfect!!! You will be the best friend/neighbor around
Hi, would you please email me this recipe. I have read it over sooo many times I could almost make them by memory but I didn’t trust it that much. Thank you so much for sharing this recipe
Will do!
These look fantastic…will definitely make! Wondering about the french vanilla pudding…can I just use regular vanilla pudding mix?
Use that if you can’t find the other.
Enjoy!!
Do you think Gran Marnier would work in place of the rum?
Oh heavens YES!!! Or Amaretto
If you used Amaretto or Grand Marnier would you suggest still using vanilla extract or would you use almond? Thanks in advance.
You can use almond (first choice) or vanilla.
Im going to make this for neighbors- what size pudding does this recipe call for??
3.4 ounce pudding mix. I just added that to the recipe
I just made this and it is the best bread I have ever had! So yummy. I wanted to try it out to give as Christmas gifts. The only problem is I don’t think it will last long enough to give away!! The family loved it too. Thanks for sharing
Kathie, I so agree!!! It really is that good. So happy you loved it! oxoxo
Yes! I love that you added rum, can’t wait to try this
and enjoy a little holiday buzz from eating the batter ha!
Ha ha… you sound like me! Love you girlie! And, of course, Watson too!
I was wondering how much rum extract we would use if substituting the spiced rum?
You know I believe this would be a trial and error type thing. I would start with 2 tsp.
This is absolutely heavenly! I made this for my husband and I while we were decorating for the holiday today! Going to make for our neighbors and share the goodness!
Thank you so much for sharing!
YAYYYYYY! What a great wife you are
Thanks for popping by. oxox
I just made this in a regular loaf pan and cooked it for over an hour because the middle was still runny. It’s been way over an hour now and is still runny. What should I do differently?
this recipe looks delicious … who doesn’t love egg nog?! could you please email this recipe to me?
thank you for sharing!
Lisa B.
I wanted to make something yummy for my coworkers, and I think this is the perfect idea! Can I used another extract instead of rum since some of my coworkers will not want it in their loaf? I can’t wait to make some!
Thanks!
Sure! Orange or just vanilla would be lovely too!
Taking the bread to my Daughters Christmas Family Dinner on Saturday! She is hosting this Year! Making two loaves one for me and one to take…
Merry Christmas! Thank you for Sharing you wonderful Recipes!
Sallie, I hope they love it. I whipped up another batch last night. Trying to take care of all of my friends and neighbors by pacing myself
oxox Robin
Do you think rum extract would work? Or do you think it would give it a fakeish flavoring?
I don’t know b/c I haven’t used it. You can certainly give it a whirl in the bread. If you’re opposed to using alcohol, use vanilla extract and orange juice in the glaze in lieu of the rum. oxox
Tnkz !!!!
have a beautiful holidays !!!!!
I’m going to tried this tomorrow looks so yummy and I bet it taste good too !!!! And also can you send me this recipe to my email plz!!!
There is an email setting at the bottom of the posting just for reference. I’ll also send it to you
This looks AMAZING!! On my to-do list (I’m vegan but I think I can veganize this!).
Go for it!! Would love to hear your veganization of it. oxoxo
I’ve already made two batches. It is absolutely delicious. Thank you so much for sharing this recipe. I made a regular size loaf and a smaller loaf instead of one large loaf, knowing I would end up sharing. Everybody loved it!
YAY!!!!! So happy you love it as much as we do!
When you give these as gifts, do you put the glaze on the loaf or on the side ? I want to send these as gifts … Thanks
I glaze them first, let them sit out for about an hour then bag them up tie them with a pretty ribbon and deliver
Looks wonderful! I’m certainly going to give this a try! My only question is if you use regular or unsalted butter? Thanks for sharing!
I always use unsalted so I can control the sodium in every recipe.
Robin
This was wonderful! Thanks so much for sharing!
Thank you!!!
Back on Nov 26 I asked you for the baking time for a regular loaf since I don’t have mini loaf pans. You replied and told me that you would try a regular loaf and muffin tins to get the correct baking times. I have scrolled all of the ostings and have nt found your answer.
Terri, I’m so sorry! 350 temp. for 45-50 minutes. I would keep a watchful eye on it from 30 minutes on. If you notice that the edges are getting a bit brown, cover the edges with foil to allow the interior to bake. I hope this helps. Muffins, I would think, because I haven’t done it, 20-25 minutes but again, start watching around 18 minutes. Give or take a few minutes.
Yeah…If there is one thing I hate it’s getting excited about a recipe and then it doesn’t work out. I followed the recipe exactly, and used a regular loaf tin. By the time the dough in the middle was cooked, the outside was burnt. So, I would suggest DO NOT use this recipe if you are going to just use a regular loaf pan.
Chris, I’m sorry to hear that. I have made it several times in a regular loaf pan and it turned out fine. Everyone’s oven temperatures vary so you may wish to lower the temp. a bit and if you notice the top getting too brown, cover it with foil so the interior has time to cook. See if that helps.
Am wondering the brand of spiced rum you use.
Whatever my husband finds at the local liquor store. If you can’t locate spiced rum, use regular
Would you please email this fab recipe to me so I can share it with my daughters. Thank you and Merry Christmas.
There is an email feature on the recipe but I’m happy to send it to you too
This recipe looks amazing. And I’m reading the comments and have to give you props for your kindness and patience. Just one question, do you have any idea if this would work out well in a bundt pan? If you haven’t tried that, no worries, I can always give it a shot and just keep an eye on the oven but thinking it might look nice in bundt shape. Thanks! Regular size so assuming the same 350 degrees and be watchful around the 30 minute mark would apply?
I would think it would AWESOME in a bundt pan and quite gorgeous at that! I would do 350 degrees and watch it after 35 minutes or so. Again, if you notice its getting browner around the edges just cover with foil. Everyone’s ovens run at different temps. I was just at a friend’s house who has a Viking Professional oven that’s temp. was completely out of whack. Patience and persistence is key. Test and until a toothpick comes out clean, keep baking. You can always lower the temp to 325 if need be but I think you’ll be just fine
You may wish to give it a test run before Christmas or your event. Hugs! Robin
Looks great! When you double, triple, or quadruple the recipe for multiple loaves do you make any adjustments or do you just multiply the ingredients based on number of batches you are making? Thank you! I am making these for gifts for guests at a Christmas party I am hosting.
I haven’t done it that way. I do one batch at a time, I know slow and annoying but so many times I double recipes and they don’t taste right to me. Sorry I’m not more help!
Awesome recipe!!!!!! My husband devour it. Will definitely make it again , thank you so much for the recipe. One thing, where can I find the clear wrapping?
Alina, Thank you!!! So glad hubby loved them
Ooomph!! Yummy morsels of decadent goodness!!!! Like so many before me, could you please email this to me? Just in time for Christmas gifts
Thanks so much!
Where do you find the mini loaves pan ? Because I have the regular size and would love to do Mini’s for Xmas gifts for neighbors
I found mine at Target but Home Goods, Michaels etc. have them.
These look great! Can you please tell me where to buy the clear bread bags? Does AC Moore or Michaels sell them?
Yes they do!
“Printer Friendly” version is not friendly! Prints 41 pages, photos and all. Highlighted recipe, print selected, prints 5 blank pages and finally the recipe on the last two! Hope it’s worth the wasted ink and paper
Lori, I’ll have my IT guy look at it. You can omit photos etc. before printing in the selection box.
I don’t have a mixer with paddles. Can I use a regular hand mixer or mix it by hand?
Absolutely!!!
Hi! I can’t wait to try this recipe…sounds yummy! Where do you buy your cellophane bags to put them in for gifts? Thanks!
Local craft stores have them. Just make sure you get a bag big enough to house the loaf. They come in many different sizes
Do we need to refrigerate loaves after putting on the glaze due to the eggnog? Making these as teacher gifts on Sunday and won’t deliver until Wednesday! Thoughts, please??
Thanks!
I don’t. I haven’t had an issue. I make and deliver the same day but our loaves stay in a tupperware container and they are just fine for 2 days
I was wondering what the consistency of the batter should be? Mine was very thick and sticky, to where I had to spoon it into the loaf pans. The eggnog I used is a very thick eggnog, not sure if that played a part? The final product turned out pretty good, but a little dense. I did have to adjust it for high altitude. Although, I am guessing I might have over mixed it causing it to be dense (but that should not have caused the batter to be SO thick). Thanks!
The batter is very thick. Altitude adjustments may be required. But the bread will bake up perfectly!
Can talk…heading to the kitchen right now to try this!! Thanks!
I am in the process of making this as mini muffins and I am already in love with them after eating a warm one even without the glaze on them yet.
Finally, someone else making mini-muffins! Do you recall about how long it took? Thanks!
I made loaves. I would start with 14-18 minutes.
Just thought I’d put some input on my experience with this recipe. I made it this morning and used rum extract instead of real rum as I am making it for people that do not drink… The bread itself was fine but when it came to making the glaze it was rather potent… so much so that it tasted like a shot of rum. I just took out the rum in the glaze itself and used the eggnog, powdered sugar and nutmeg.. turned out fine. Not sure the exact measurements I used though as I just eyeballed it. Hope this helps others
Dana, Thanks for your input. Obviously substituting orange juice or rum extract would be helpful when wanting to avoid alcohol. I usually eyeball the rum too but most of my friends love the flavor
Thank you so much for sharing this recipe. I was looking for an egg nog recipe for my little pans to give as gifts, and now I have found one. I probably just missed it, but how many mini loaves does this recipe yield? Thanks again and Merry Christmas!!
I use a Wilton pan that has 4 smallish loaves and it makes one batch of 4. I fill each well 1/2-3/4 filled and they turn out perfectly! Merry Christmas!! oxoxo
I just made this (x3) and it is a hit — especially with some in my family who don’t like any nuts or fruit in their quickbread. The glaze really adds to it. I used rum extract instead of spiced rum and threw in an extra bit of cinnamon. Also used orange juice and a bit of orange extract instead of the rum in the glaze. Very nice. It will make it into my proven recipes. YUM! Thanks. :9
Thank you for sharing your review! I’m glad you had success with it
oxoxox
These look amazing! If you use the mini loaf pans, how many loaves will this recipe make? Thanks
It makes 4 mini loaves or one large loaf per batch
Loved this recipe! Thank you so much. One question we had, I noticed my bread was really heavy and thick. Is there a way to lighten this up a bit? I am using all the same ingredients you used and using the mini loaf pans from Wilton. Thanks so much for any advice?
The dough is thicker for sure. I do need to spoon it into the pans for baking. The overall product has a nice texture. You can always try using a different flour (cake flour) to see if that would lighten it up enough for your taste. Let me know
Robin
Wanted something different to give friends for Christmas gift, made eggnog bread great gift and for the Holidays for family. Thanks for posting recipe.
YAY Carole!! I make it and everyone always loves it too! Thank you for taking the time to share your comment. oxoxo
Are you sure the amounts for the glaze are correct? There wasn’t near enough liquid to mix with the amount of powdered sugar. I checked and re-checked what I had used. I added a small amount of water and an extra splash of egg nog. It was too nasty to use and I had to throw it out. I’ll just have to eat the bread without the glaze.
The amounts are exact and I’ve used this recipe what seems to be a million times. You can always add a splash more rum if needed but yes, this is correct.
Also, make sure you are sifting your 1 cup of confectioner’s sugar.
Again, make sure you are sifting your cup of confectioners sugar
I did it today, it’s a perfect mix of liquids. It will initially seem like it’s not enough…..powdered sugar can take a minute of stirring to absorb the liquids. And powdered sugar icing is incredibly forgiving….if it’s too thick, you can add more liquid (pretty much anything) and if it’s too thin, just add more sugar.
Exactly!
Happy New Year!
Aside from using orange juice as a substitute for the Rum, are there any other non-alcoholic substitutes you would recommend? I would like to make many loaves with varied glazes. Thanks for the delicious recipe!!
Lemon, Meyer Lemon, Orange come to mind…. thinking mango might be fun too!
Found this on Pinterest and made today.
I started with a loaf and I’m not sure if I accidentally used too much egg nog, but it took close to an hour and a half to cook through. Luckily, it didn’t burn and was still AMAZING. My egg-nog-hating fiance LOVED it and has eaten almost half the loaf!
I did my second batch in a mini-bundt tin and it yeilded 14 mini bundt cakes. Those are headed out to door for gifts.
Ha ha… I hate egg nog and love this too! Thanks for stopping by
oxoxo
I am so looking forward to making this later today. Your recipe is very precise and clear to me……I have read it over several times to be sure. Thanks for your patience and kindness to all of the comments! Merry Christmas to you and your family!
Gonna make this tonight with my family….really excited! God bless you and Merry Christmas! Thank you for sharing!!!
Merry Christmas and Happy New Year!
How long do you leave the loaf in the pan to cool before turning it out on to the rack or do you turn it out as soon as you pull from oven?
I normally let it go till it’s cool to the touch.
What happens when you use low fat egg nog?
I’ve only used full fat and haven’t tested with low fat. Unsure. I hate tampering with this one as it’s a favorite of so many
I am regular reader, how are you everybody? This piece of writing posted at this site is really nice.
Thanks~
This looks delicious however, it just seems to have way too much sugar, What can I substitute the glaze with?
You can omit the glaze to use less sugar or use less glaze on the bread.
It’s in the oven!!!!
YAY hope you love it!
This looks so delicious!! I’m making it today actually & will be giving a couple as gifts to my neighbors, one of which just lost her husband.
I am trying to figure out how many mini loafs the recipes makes?? Please let me know as soon as you can so if I need to double up the recipes, I will. They look soooooo delish!! 
Thanks you & I hope you & your family have a very Happy Holiday & prosperous New Year! xoxo
I make 4 mini loaves with one batch.
A little bummed. I made three loaves…very excited, but the center was runny and collapsed. What did I do wrong? It is Christmas Eve and I am trying again…sigh…
I’m not sure April. I made 40 loaves this year and didn’t have a problem. I’m so sorry… It’s hard for me to tell without being there with you.
For the record, cook and serve pudding worked. It is delicious..its even moist!
Thanks!! oxoxo
I used regular loaf pans, and mine have been in the over for over an hour and a half. The edges are starting to burn, and the middle is still a soupy mess. I’ve never had this happen with a quick bread before, and I’m starting to worry about bringing these for Xmas Eve dinner
Wish I’d tried this recipe ahead of time.
Merissa, I’ve only made this recipe in muffin or mini loaf versions. You can always cover the edges with foil to protect them while they cook. Hope this helps.
Can’t wait to try this recipe
It’s my favorite
Hi. I just made your eggnog bread and it is so good! Thanks for the recipe. Found it on Pinterest. I would recommend making mini loaves or muffins- I made a regular loaf and it took a long time for the bread to get done in the middle. By the time the middle was done, the outside was burnt. But that doesn’t stop me from eating it (I just cut off the crust)!
Leigh, I do make mini loaves with it for gift giving. If making a regular loaf, cover the edges with foil to protect them from burning. Thanks for stopping by!
A Great Big THANK you for this recipe. I am a non lover of egg nog cannot stand the smell nor the Taste. I just got done making my 8 th loaf of this bread. By far the BEST bread I have ever made of any kind. Family was requesting orders. And then of course I would have to steal some more for myself. I would highly recommend this to anyone. Eggnog lovers or not!!!!!
Wendy! Thank you my sweet for the glowing recommendation. I’m totally with you… not a fan of eggnog but love the bread!
Would love to try this recipe but cannot get eggnog here in Spain. The consistency of homemade eggnog is very different from store-bought from what I remember so not sure if it would be a suitable substitute. Would appreciate your opinions/suggestions. Thanks.
Oh boy Lesley, That’s a hard one. I’m afraid anything else wouldn’t lend the right flavor (buttermilk etc). Let me think about it.
I’m wanting to make this and mail it to someone. My concern is the eggnog in the glaze. Wouldn’t it spoil? Can it be omitted?
I wouldn’t think so if you were shipping 2-3 day. We leave it out under our cake dome for a few days while everyone eats it and it’s fine.
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