Eggnog Bread Recipe
This easy eggnog bread is packed with warm holiday spices, comes together quickly, and is perfect for breakfast, dessert, or homemade gifts.
Servings 24 slices
Calories 275kcal
Cost $5
Ingredients
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch ginger
- pinch ground cloves
- 3 cups sugar
- 1 whole orange
- 1 cup oil
- 4 eggs
- ½ cup eggnog
- ½ cup nuts, heaping
Instructions
- Preheat the oven to 350°F.
- Quarter the oranges. Remove the seeds. Place them in a food processor bowl.
- Pulse the oranges until you have small chunks. Leave some a bit bigger for added texture.
- Pulse the nuts in the food processor just a few times, or chop them by hand.
- Measure the dry ingredients, add them to a bowl, and whisk them together.
- Add the eggs to the eggnog and oil in a mixing bowl. Mix well.
- Add the sugar. Mix together until it looks light and fluffy.
- Mix in the oranges. Stir in the nut pieces by hand so they don’t break.
- Spray two large bread pans with no-stick spray, or grease them with butter.
- Pour the dough into the pans until they are about ⅔ full.
- Bake large loaves for 45 minutes. Mini loaves will take about 30-35 minutes.
Notes
Large bread pans are 9 x 5 inches. Mini bread pans are 5¾ x 3 inches.
The recipe makes 2 large breads or about 5 mini loaves. You can also make one large loaf and about 3 mini loaves.
Use a juice orange, like Valencia. It must have a thin skin. Navel oranges are not suited for this bread.
Nutrition
Calories: 275kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 202mg | Potassium: 48mg | Fiber: 1g | Sugar: 26g | Vitamin A: 52IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg