If you are craving a treat that perfectly captures the spirit of cozy gatherings and seasonal magic, then you must try this Cozy Sweet Pumpkin Eggnog Bread Recipe. It’s a delightful blend of rich pumpkin flavor and creamy eggnog that transforms every bite into a warm hug. Soft, moist, and speckled with autumn spices, this bread is not only an ideal snack but also a comforting companion for chilly afternoons. Whether you’re baking for friends or simply to brighten your own day, this recipe promises simplicity with a rewarding, festive finish.
Ingredients You’ll Need
Gathering these simple, wholesome ingredients is all you need to create a comforting loaf bursting with warmth and spice. Each component plays a crucial role—from the creamy eggnog that lends moisture and depth, to the fragrant pumpkin pie spice that infuses every crumb with that unmistakable fall aroma.
- 1 cup eggnog: Brings creamy richness and a hint of holiday cheer to the bread’s texture and flavor.
- 2 large eggs: Help bind the bread together and contribute to its tender crumb.
- 1/3 cup vegetable oil: Adds moisture and keeps the bread soft; melted coconut oil is a wonderful, flavorful alternative.
- 1 1/3 cups pumpkin puree: The star ingredient that gives the bread its luscious color and earthy sweetness—Libby’s is highly recommended for its consistency.
- 1/2 cup white sugar: Sweetens the batter just enough; swapping with brown sugar deepens the flavor beautifully.
- 2 1/2 cups unbleached white flour: Provides structure while ensuring a light crumb; King Arthur flour is ideal here.
- 1 tsp baking soda: Leavens the bread for a perfect rise and tender texture.
- 1 tsp baking powder: Works alongside baking soda to guarantee fluffiness.
- 1/2 tsp salt: Balances sweetness and enhances the overall flavor complexity.
- 2 tsp pumpkin pie spice: Infuses the bread with familiar, cozy spice notes like cinnamon, nutmeg, and cloves.
- 1 tsp cinnamon: Freshly ground cinnamon adds warmth and depth, making each bite irresistibly fragrant.
How to Make Cozy Sweet Pumpkin Eggnog Bread Recipe
Step 1: Preheat Your Oven
Begin by heating your oven to 350°F (175°C). This step ensures your bread bakes evenly and develops that gorgeous golden crust we all love.
Step 2: Blend the Wet Ingredients
In a large mixing bowl, whisk together the room temperature eggnog, eggs, vegetable oil, and pumpkin puree until the mixture is smooth and creamy. This blend lays the foundation for a moist and flavorful bread.
Step 3: Add the Sugar
Stir in your white sugar, beating gently but thoroughly. This incorporates sweetness and helps create a tender crumb that melts in your mouth.
Step 4: Combine the Dry Ingredients Separately
Mix together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a different bowl. Combining them beforehand ensures even distribution of the leavening and spice throughout the bread.
Step 5: Fold Dry Ingredients Into Wet Mix
Gradually blend the dry ingredients into the wet mixture. Be careful not to overmix—just fold until no dry spots remain. Overmixing can lead to a dense loaf, and we want light, tender slices every time.
Step 6: Prepare the Loaf Pan and Pour Batter
Grease your loaf pan well, then pour in the batter, smoothing out the top for an even rise and a beautiful bake.
Step 7: Bake Until Perfect
Bake mini loaves for about 35 minutes or a larger loaf for approximately 55 minutes. Test doneness with a toothpick—it should come out clean or with only a few moist crumbs attached.
Step 8: Cool Before Slicing
Once baked, let the bread cool in the pan for 10 minutes to firm up, then transfer to a wire rack and let cool completely for at least 30 minutes. This cooling step is key to clean slicing without crumbling.
How to Serve Cozy Sweet Pumpkin Eggnog Bread Recipe
Garnishes
This bread is a star on its own but topping slices with a smear of softened butter or a drizzle of honey enhances its warmth beautifully. For extra festivity, a sprinkle of powdered sugar or a light dusting of pumpkin pie spice is lovely and inviting.
Side Dishes
Pair your cozy sweet pumpkin eggnog bread with a steaming cup of spiced chai or freshly brewed coffee for a delightful breakfast or afternoon snack. It also complements creamy soups or salads for a comforting brunch spread.
Creative Ways to Present
Serve individual slices wrapped in parchment tied with twine for gift-giving or party favors. You can also toast slices lightly and serve with a dollop of whipped cream or cream cheese frosting for an indulgent twist that makes every bite feel like a celebration.
Make Ahead and Storage
Storing Leftovers
Keep leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. This preserves its moistness and prevents it from drying out.
Freezing
Want to enjoy this Cozy Sweet Pumpkin Eggnog Bread Recipe anytime? Wrap slices individually or the whole loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or on the counter before serving.
Reheating
Warm slices gently in a toaster oven or microwave for about 15-20 seconds to revive that just-baked softness and awakening the cozy pumpkin spice aroma every time.
FAQs
Can I substitute the eggnog in this recipe?
Absolutely! If you don’t have eggnog on hand, you can replace it with milk mixed with a teaspoon of vanilla and a pinch of nutmeg to mimic eggnog’s flavors, though the richness might vary slightly.
Is it necessary to use pumpkin pie spice, or can I use separate spices?
While pumpkin pie spice simplifies things, you can create your own blend using cinnamon, nutmeg, cloves, and ginger. Freshly ground spices always add a punch of flavor, making your bread extra special.
Can I make this bread gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free blend that includes xanthan gum, you can enjoy a gluten-free version. Keep in mind texture and rise may differ slightly.
How do I prevent the bread from becoming too dense?
The key is not overmixing the batter once the dry ingredients are added. Gently folding just until combined keeps the loaf light and tender rather than heavy and dense.
Will this recipe work as muffins instead of a loaf?
Definitely! Pour the batter into a greased or lined muffin tin and bake at 350°F for about 20-25 minutes to enjoy portable, individual Cozy Sweet Pumpkin Eggnog Bread treats perfect for on-the-go snacking.
Final Thoughts
This Cozy Sweet Pumpkin Eggnog Bread Recipe is a joyful invitation to capture the flavors of the season in a simple yet unforgettable way. Easy to make and impossible not to love, it’s perfect for creating moments that warm your heart and your kitchen. I can’t wait for you to try it and share the cozy magic with your loved ones!
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Cozy Sweet Pumpkin Eggnog Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Total Time: 62 minutes
- Yield: 4 to 4.4 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cozy Sweet Pumpkin Eggnog Bread is a delightful snack perfect for fall and holiday seasons. Combining creamy eggnog and rich pumpkin puree with warm spices like cinnamon and pumpkin pie spice, this moist quick bread offers comforting flavors in every bite. Ideal for breakfast, afternoon tea, or a cozy treat, it bakes to a soft, tender crumb with a perfectly spiced sweetness.
Ingredients
Wet Ingredients
- 1 cup eggnog (room temperature)
- 2 large eggs
- 1/3 cup vegetable oil (can substitute with melted coconut oil)
- 1 1/3 cups pumpkin puree (Libby’s recommended)
Dry Ingredients
- 1/2 cup white sugar (can use brown sugar for deeper flavor)
- 2 1/2 cups unbleached white flour (King Arthur works best)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon (freshly ground preferred)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C), ensuring it reaches the correct temperature for even baking.
- Mix wet ingredients: In a large bowl, blend together the room temperature eggnog, eggs, vegetable oil, and pumpkin puree until the mixture is smooth and creamy, creating a consistent base for the bread.
- Add sugar: Stir in the white sugar and beat the mixture until it is well combined and slightly fluffy, helping to incorporate air into the batter.
- Combine dry ingredients: In a separate bowl, thoroughly combine the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon to ensure the spices and leavening agents are evenly distributed.
- Fold dry into wet: Gradually fold the dry mixture into the wet ingredients. Be careful not to overmix to avoid developing gluten, which can make the bread tough.
- Prepare pans and pour batter: Grease your loaf pans well to prevent sticking. Pour the batter evenly into the pans and smooth the tops for uniform baking.
- Bake: Bake mini loaves for approximately 35 minutes, or a large loaf for about 55 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely for at least 30 minutes before slicing to preserve texture.
Notes
- Using room temperature eggnog ensures better mixing and a smoother batter.
- Substituting brown sugar can add a richer, deeper flavor to the bread.
- Avoid overmixing once dry ingredients are added to maintain a tender crumb.
- Freshly ground cinnamon enhances the aroma and taste compared to pre-ground.
- This bread freezes well; wrap tightly and thaw before serving.
- Mini loaves make great gifts or portion-controlled snacks.
