What kind of rum should I use?

Any dark or spiced rum works in this recipe.

Can I leave out the rum in the recipe?

Yes, you can use rum extract (1 teaspoon) instead or if you prefer skip it entirely.

Does the baked bread still contain alcohol?

If concerned about rum after baking I suggest omitting it or substituting with a non-alcoholic rum extract. This article from Our Everyday Life explains how not all of the alcohol may evaporate during baking. I personally allow my children to eat this bread because the rum is such a tiny amount and it bakes for almost an hour, but you can decide for yourself if you are comfortable.

You can certainly add an eggnog glaze to the bread after it is cooled. I prefer mixing 1 cup sifted confectioners sugar, 2 teaspoons of eggnog, 2 tablespoons of rum, and 1/8 tsp of ground nutmeg to make an eggnog glaze.

Can I make this into mini-loaves?

For baking mini-loaves cut the cooking time to approximately 30-35 minutes.

Can I make this ahead of time?

You cannot make the batter ahead of time, it needs to bake just after mixing. You can however bake the bread a day ahead of time and it will be just as delicious the second day.

How long does it last?

Store in an airtight container at room temperature up to 3 days. For longer storage, refrigerate up to 5 days or freeze as described below.

Can I freeze eggnog bread?

This bread freezes wonderfully. Allow the loaf to cool completely then wrap tightly with plastic wrap and store in a freezer-safe container. Freeze up to 3 months. To thaw, place in the refrigerator or on the countertop overnight.

Easy Eggnog Bread

Description

Easy Eggnog Bread is a classic quick bread recipe with a fun holiday twist! This moist, flavorful bread is made with real eggnog and rum.

Ingredients

Units Scale

1 cup granulated sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 tablespoons spiced or dark rum
1/3 cup sour cream
2 1/4 cup all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 1/2 cups eggnog

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Instructions

Preheat oven to 350 degrees.
Spray a 9 by 5 inch bread pan with nonstick spray.
Cream together butter and sugar for 1-2 minutes or until light, fluffy and pale yellow.
Add eggs, vanilla extract, rum, and sour cream and mix until blended.
In a medium bowl mix flour, baking powder, salt, cinnamon and nutmeg.
Add half of flour mixture to bowl, mixing until just blended, then add half of eggnog and stir to combine. Repeat with remaining flour mixture and eggnog.
Pour into the prepared pan and bake for 50 minutes or until top is golden brown and toothpick inserted in the middle comes out clean.
Cool on a wire rack.

Notes

As with all quick breads, measuring the flour correctly is essential to getting good results. To measure properly, loosen the flour by giving it a good stir with a spoon or whisk, then spoon the flour into a measuring cup until piled above the rim of the measuring cup. Finally, level the top of the flour with the flat side of a knife. If measuring by weight, a standard cup of flour should weigh 4.25 ounces.
Too much flour will make your bread dry and hard, too little and it will cause the bread to fall apart.
Cream butter and sugar about two minutes until light, fluffy, and pale yellow. Do not overmix.
When adding dry ingredients, mix until just blended and you see no streaks of flour. Overmixing can cause hard, tough bread.

Prep Time: 10 mins
Cook Time: 50 mins
Category: bread
Method: baking
Cuisine: American

Nutrition

Serving Size:
Calories: 302
Sugar: 22.8 g
Sodium: 139.1 mg
Fat: 8.6 g
Carbohydrates: 48.5 g
Protein: 6.8 g
Cholesterol: 28.1 mg