Eggnogg Mini Loaves

Now, I am not a eggnogg fan, but these loaves are really a great way to use up any leftovers you may have around the house. The eggnogg gives a kick of spice to the bread, and I find it much more enjoyable to eat as a bread, than as a drink ! I stuck to the recipe, since I was making them to  give a way as gifts. If I were to make them for Jamie and I, I would change the flour to white whole wheat and substitute the sugar for honey! When they were cooled I stuck them in cute little parchment paper gift bags so they’d be all ready for delivery 🙂 The nutrition information at the bottom is from the original recipe, which you can find here

Finished product

Finished product

Eggnogg Mini Loaves

 2-1/4 cups all-purpose flour

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 eggs

1 cup eggnog

3/4 cup sugar

1/2 cup butter, melted

2 teaspoons vanilla extract

2 teaspoons rum extract


  • Grease 3 mini loaf pans.
All buttered up!

All buttered up!

  • In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.
Dry Ingredients

Dry Ingredients

  • In another bowl, beat the eggs, eggnog, sugar, butter and extracts
Wet Ingredients

Wet Ingredients

  • Stir into dry ingredients just until moistened. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans.
  • Ready to be baked

    Ready to be baked

  • Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. 

Yield: 3 loaves. Nutritional Facts 1 slice equals 105 calories, 4 g fat (2 g saturated fat), 27 mg cholesterol, 106 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.


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