Eggnog Fruit Bread

Name: Eggnog Fruit Bread
Prep time: 25 min
Cook time: 60 min
Total time: 1 h 25 min
Yield: 2 loaves (16 slices each)
Ingredients: 3 large eggs, room temperature; 1 cup vegetable oil; 1-1/2 cups sugar; 3/4 teaspoon vanilla extract; 3/4 teaspoon rum extract; 1-1/2 cups eggnog; 3 cups all-purpose flour, divided; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1 cup candied fruit; 1/2 cup chopped walnuts

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 25 min. Bake: 1 hour + cooling

By Taste Of Home Editorial Team

Recipe by Margo Stich

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 11, 2022

Presents from the pantry are a tradition in my family, and this moist, fruity quick bread is a favorite. I wrap loaves in cellophane and garnish with stickers and curly ribbons. —Margo Stich, Rochester, Minnesota

TEST KITCHEN APPROVED

Eggnog Fruit Bread

5 Reviews Add your review

Yield:2 loaves (16 slices each)

Prep:25 min

Cook:1 hour

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Ingredients

3 large eggs, room temperature
1 cup vegetable oil
1-1/2 cups sugar
3/4 teaspoon vanilla extract
3/4 teaspoon rum extract
1-1/2 cups eggnog
3 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup candied fruit
1/2 cup chopped walnuts

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Directions

1
In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts.

2
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.