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Eggnog Bread with Candied Fruit and Walnuts Recipe

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4 from 6 reviews

This festive Eggnog Bread recipe yields two delightful loaves perfect for sharing during the holiday season. Infused with the warm flavors of eggnog, nutmeg, and extracts, and studded with vibrant candied fruit and crunchy walnuts, this bread is both visually appealing and delicious. A sweet eggnog glaze topped with extra candied fruit finishes it off beautifully, making it an ideal gift or treat for your own family.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 2 loaves
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Bread

  • 3 eggs
  • 1 1/2 cups prepared eggnog (alcohol-free recommended)
  • 1 cup vegetable oil
  • 1 1/2 cups sugar
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon rum extract
  • 3 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped candied fruit
  • 1/2 cup chopped walnuts

Glaze

  • 1 1/2 cups confectioners’ sugar, sifted
  • 1/4 cup prepared eggnog
  • 1/4 cup chopped candied fruit (for topping)

Instructions

  1. Prepare the bread batter: In a large bowl, beat together the eggs, prepared eggnog, and vegetable oil until well combined. Add the sugar, vanilla extract, and rum extract; mix thoroughly to incorporate all ingredients.
  2. Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, baking powder, salt, and ground nutmeg. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined.
  3. Add fruits and nuts: Toss the candied fruit with the remaining 1/2 cup of flour to prevent sinking, then fold it into the batter. Carefully fold in the chopped walnuts for added texture and flavor.
  4. Bake the bread: Grease two 8x4x2 inch loaf pans. Divide the batter evenly between the pans. Bake in a preheated oven at 350°F (175°C) for 60 to 65 minutes or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  5. Prepare the glaze: In a medium bowl, gradually stir the prepared eggnog into the sifted confectioners' sugar, a tablespoon at a time, until a thick glaze forms. You may not need all the eggnog; the consistency should be pourable but not runny.
  6. Glaze and finish: Drizzle the glaze evenly over the cooled loaves. Sprinkle the top with additional chopped candied fruit if desired. Allow the glaze to set for about 1 hour at room temperature.
  7. Store or gift: Once the glaze is set, transfer the loaves to airtight containers or package them in large gusseted cellophane bread bags, perfect for gifting.

Notes

  • Use commercially prepared eggnog for best flavor and convenience; the alcohol-free version is recommended.
  • Tossing candied fruit with flour helps prevent it from sinking to the bottom of the bread during baking.
  • Ensure the glaze is thick enough to coat the bread without dripping off for a nice finish.
  • Loaves can be stored in airtight containers at room temperature for up to 3 days or frozen for longer storage.
  • For a boozier version, substitute Southern Comfort or another flavored liqueur in place of some or all of the eggnog.

Find it online: https://zaracooking.com/eggnog-bread-with-candied-fruit-and-walnuts-recipe/