Eggnog Bread with Rum Sauce


Eggnog Bread:
1/2 cup butter; softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 cup eggnog
2 tsp vanilla
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp all spice
Rum Sauce:


Servings 4
Adapted from
Step 1

Eggnog Bread:
Preheat oven to 350 degrees.

Cream together butter, sugar and brown sugar in a medium/large bowl until smooth.

Add in eggs one at a time. Stir in eggnog and vanilla.

In a separate bowl whisk together flour, baking powder, salt, cinnamon, and allspice. Add dry ingredients to the wet ingredients 1/2 cup at a time, until it’s all combined.

Spray 4- 5″x3″ mini loaf pans or two larger loaf pans with non stick cooking spray.

Divide batter evenly among pans and bake for 30-40 minutes or until toothpick comes out clean when tested from the center.

Let cool on wire rack before removing from pan.

Rum Sauce:Heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes.


Slow Cooker Eggnog Bread Pudding

Grandma’s Brisket