Whole Wheat Holiday Eggnog Bread

I promise that I am not bragging.  Making this bread came out of trying something and it was a happy accident that it actually turned out so well.  I must say it has become one of my top favorite recipes.  So much so that I have named it the generic name of ‘holiday’ bread so I can justify making it at any holiday I choose – no matter what time of year.  (:

Hope you enJOY it too!

Best Blessings!

Donna Miller

mgh holiday eggnog

Whole Wheat Holiday Eggnog Bread

Makes 2lb loaf

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  • 1.5 Cup Light Eggnog – warmed to 110 degrees

  • 1/2 Teaspoon Vanilla Extract

  • 1/4 Teaspoon Rum Extract

  • 1/4 Cup Organic Sugar

  • 1 Tablespoon Coconut oil

  • 1/4 teaspoon Nutmeg

  • 3 1/2  Cups Freshly Milled Hard White Wheat from your Wondermill

  • 1/2 teaspoon Sea Salt

  • 1 1/2 teaspoon bread machine or instant yeast

  • 1/2 Cup Dried Cranberries (dried or candied fruit of choice)

  • 1/4 Cup Pumpkin Seeds – hulls removed (or other nut of your choice)

Bread Machine Instructions:

Place items in bread machine in order written. Set to bread dough setting and make sure the ‘fruit and nut’ beep/indicator is ON!

When ‘fruit and nut’ beep goes off (or about half way through the whole process if you don’t have a ‘fruit and nut’ setting) add dried fruit of your choosing. We like Organic Cranberries and Pumpkin Seeds (Pepitas).

Hand Mixing Instructions:

Mix first six ingredients and yeast in a large bowl.

Mix flour and salt in a separate bowl.

Add flour to the liquid mixture 1/2 cup at a time until mixture is too stiff must be kneaded by hand.

Now add the dried fruit and nuts, before moving it to the counter to knead.

Pour remaining flour/salt mixture onto counter and knead dough onto it for about 10 minutes or until the gluten strands are tightly formed (test by using the two finger bounce-back method).

Grease the flour bowl you just used and put dough in it, cover it and place it in a warm place  to rise until doubled in size.

After first rise or bread machine has stopped – punch down, shape into loaf and let rise in a warm place until doubled.

Bake in 350 degree oven for 18-20 minutes, checking for done by tapping top for that hollow sound.

Please note:  Due to the dairy and higher sugar content this bread has a tendency to brown quickly – if needed reduce the heat to 325 about 10 minutes into the recipe if it appears to brown too quickly and simply bake a few extra minutes.

Remove and cool completely on a wire rack before slicing.IMG_2149

This is great toasted or as french toast! YUM!

You can also divide it up into smaller loaves as gifts.

IF it starts to go stale before the loaf gets finished (yeah, like THAT will happen) it makes a great starter for bread pudding!!

About Donna Miller

Donna Miller is a believer and follower of The Risen Messiah, the wife of 30 years to the love of her life Joseph, and the mother of three, amazing home-school graduates. She’s now been further blessed, as her family has grown with the additions of a daughter-in-law and a new son-in-law.

The Millers are the owners of Millers Grain House, the founders of PREPARE Magazine and the Organizers of the WNC Preparedness Group in Asheville, NC.

Donna is the hostess of the three popular internet radio podcasts: “Surviving on Shoestrings”, “The Back to Basics Kitchen” and “Your Preparation Station” found on Blog Talk Radio, Stitcher and iTunes. She also hosts a popular YouTube Channel that she hopes will help encourage others to enJOY playing with healthy food and saving money.

Donna is a sought-after speaker and trainer, a published author and a freelance writer for multiple blog and recipe sites. She teaches local classes & ladies retreats and also travels to teach hands-on lost skills to others.

Donna’s deepest desire through all of these endeavors is that God be Glorified as she shares. Her mission is to help “prepare you and your kitchen with tools, tips, skills and encouragement.”

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