Eggnog Bread Recipe and a Free Printable

Every year you can tell Christmas is coming to my home by the big pot full of Antipasto on my stove, which I can and give away as gifts! My family loves it, and I've been told by several people that it's the best they have ever tasted. If I didn't make it, I'd get dirty looks...I swear!

You know, I normally use red cellophane to wrap my Antipasto--but for some reason, I can't find any red cellophane in town. How weird is that?

Around the same time, I start on my baking, which consists of Butter Tarts, Shortbread, Gingerbread, Fudge Puddles, various bars and squares, and one of my personal favorites, Eggnog Bread!

So since Christmas wouldn't be Christmas without Eggnog Bread,  today I'm sharing my Eggnog Bread recipe with you ~ so you can have Christmas too!  =)

I make several of these and give them away as gifts. It is quite yummy!!

Eggnog Bread Recipe  (Makes one loaf)

1/4 cup melted butter
3/4 cup white sugar
2 beaten eggs
2 1/4 cup flour
2 teaspoons Baking powder
1 teaspoon salt
1 cup Eggnog (I use light)
1/2 cup chopped pecans
1/2 cup raisins
1/2 cup red and green glazed cherries
Optional: 1 tsp. vanilla or rum flavoring.

In a large bowl combine butter, sugar and eggs. Mix well

Combine flour, baking powder and salt in another bowl.

Stir into butter mixture alternately with eggnog until just moist

 (I started and ended with the flour-three times flour to two times eggnog) Mix well.

Fold in pecans, raisins and cherries

Spoon into greased loaf pan (s)     I doubled the recipe! And I'll be making another double recipe!

This mixture pretty much GlObBeD into the pans. It is very thick and I had to mush it around a bit with a wooden spoon to even it up. 

Put them in the oven and bake at 350 degrees F for approx. 70 minutes. (Mine took 80 minutes.)

While we're waiting for the bread to bake, I have a little tip to share with you. I always soak my raisins in some hot water for 5 minutes, then drain and dry the raisins with a clean towel. I put them back in a container and add vanilla, mixing it in. I let it sit another 5 or 10 minutes. It gives them a really nice flavor. I did that with the raisins in this batch before adding them. 


When your loaves look ready, check with a toothpick or knife to ensure they are baked throughout. (Cover loosely with foil if the inside is not baked through- to complete baking process without further browning).

Okay...so I should have waited before cutting it...but it smelled so good I couldn't resist. In fact, that piece and a couple of others are gone. Not all me either. Honest.

I hope you'll try this recipe and that you love it as much as I do!

By the way, did you notice the tag on the Antipasto above? Let me show you again:

Cute eh? Well, they're a free printable from the Gingerbread Nook. There's several other types of free printables on this page too.

But, if you want these particular labels, click here. 

There's 4 different labels on this page, and the one above is label #4...the others are cute too though, so check them out!

Well, that's all for today!

Have a good week =D

Carmen