Eggnog Tea Bread

Use your extra eggnog to make this sweet bread that makes enough little loaves for you and three friends.


4 loaves

Recipe from

Oxmoor House


1 (16-ounce) package pound cake mix (we tested with Betty Crocker)
3/4 cup refrigerated eggnog
1/2 teaspoon ground nutmeg
2 large eggs
1 cup sifted powdered sugar
1 tablespoon refrigerated eggnog


Combine first 4 ingredients in a large mixing bowl; beat at medium speed of an electric mixer 3 minutes. Pour batter into 4 greased 6" x 3" x 2" loafpans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on wire racks.

Combine powdered sugar and 1 tablespoon eggnog, stirring well; drizzle over bread.