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
Scale
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.
