Pumpkin Egg Nog Bread

Made with simple ingredients and no yeast, this pumpkin bread is perfect for breakfast, coffee breaks, or sharing with family.

Why You’ll Love This Pumpkin Egg Nog Bread

• Moist and tender: Pumpkin puree and egg nog help give this bread a soft, tender texture.
• Full of fall flavor: Pumpkin pie spice and cinnamon add that cozy flavor we all love in fall baking.
• Easy to make: Simply mix the wet ingredients, combine the dry ingredients, and bake!
• Perfect for sharing: Make one standard loaf or divide the batter among mini loaf pans for easy homemade gifts.
• A fun seasonal recipe: Hiland Dairy Halloween Egg Nog adds a festive twist to classic pumpkin bread.

Ingredients You’ll Need

• Hiland Dairy Halloween Egg Nog: The star ingredient that gives this pumpkin bread a fun seasonal twist. It adds richness and complements the pumpkin and warm spices.
• Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin puree provides the signature pumpkin flavor and helps keep the bread moist.
• Eggs: Help bind the ingredients together and give the bread structure.
• Vegetable oil: Helps create a moist, tender crumb.
• White sugar: Adds sweetness and balances the warm spices.
• All-purpose flour: Provides the structure for the bread.
• Baking soda and baking powder: These leavening agents help the bread rise as it bakes.
• Salt: Enhances the other flavors.
• Pumpkin pie spice and cinnamon: These warm spices give the bread its cozy fall flavor.

How to Make Pumpkin Egg Nog Bread

1. Preheat the oven: Preheat your oven to 350°F. Prepare one standard loaf pan or your mini loaf pans by lining with parchment paper or nonstick spray.
2. Mix the wet ingredients: In a large mixing bowl, whisk together the egg nog, eggs, vegetable oil, and pumpkin puree until smooth. Next add the sugar to the mix and whisk together again.
3. Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
4. Combine the batter: Gradually add the dry ingredients to the wet ingredients, mixing after each addition until just combined. Avoid overmixing, as this can make the bread tougher instead of soft and tender.
5. Bake: Pour the batter into your prepared loaf pan or divide it among your mini loaf pans.
   • Standard loaf: Bake for approximately 60 minutes.
   • Mini loaves: Bake for approximately 35 minutes.
6. Oven temperatures and pan sizes can vary, so begin checking for doneness near the end of the suggested baking time. Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is ready. If it has wet batter on it, continue baking and check again.
7. Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Tips for the Best Pumpkin Egg Nog Bread

• Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, which can change the flavor and texture of this recipe.
• Measure the flour carefully. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. This helps prevent adding too much flour, which can make quick bread dry.
• Don’t overmix the batter. Mix until the dry ingredients are incorporated. A few small lumps are fine.
• Check the center for doneness. The outside may look finished before the middle is fully baked, especially with a standard loaf. A toothpick is a helpful way to check.
• Choose the loaf size that works for you. One standard loaf is perfect for family breakfasts, while mini loaves are wonderful for sharing or gifting during the fall and holiday season.

How to Store Pumpkin Egg Nog Bread

• At room temperature: Once completely cooled, store the bread in an airtight container for up to 2 days.
• In the refrigerator: Store the bread in an airtight container for up to 5 days. Let individual slices come to room temperature or warm them briefly before serving.
• In the freezer: Wrap the completely cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months for best quality. You can freeze the whole loaf or individual slices. Thaw overnight in the refrigerator or at room temperature before serving.

Frequently Asked Questions

Can I use egg nog in pumpkin bread?

Yes! Hiland Dairy Halloween Egg Nog is a fun seasonal ingredient for pumpkin bread. In this recipe, Hiland Dairy Halloween Egg Nog adds richness and pairs nicely with the pumpkin puree, cinnamon, and pumpkin pie spice.

Does Pumpkin Egg Nog Bread taste strongly like egg nog?

The flavor of this bread is primarily pumpkin, with warm cinnamon and pumpkin pie spice. The egg nog adds a subtle seasonal twist without overpowering the pumpkin flavor.

Can I make this recipe into mini loaves?

Absolutely! This recipe can be baked as one standard loaf or divided among mini loaf pans. Mini loaves generally bake faster, so start checking them around 35 minutes and adjust as needed for your pan size.

How do I know when pumpkin bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. Wet batter on the toothpick means it needs more time in the oven.

Can I freeze Pumpkin Egg Nog Bread?

Yes! Let the bread cool completely, wrap it tightly, and store it in a freezer-safe bag or container for up to 3 months for best quality. Thaw before serving.

What should I serve with Pumpkin Egg Nog Bread?

Enjoy a slice with coffee, tea, or a glass of milk. It’s delicious for breakfast, brunch, an afternoon snack, or a simple fall dessert.

More Fall Recipes to Try

If you’re ready for more cozy fall baking, try adding some of your other favorite pumpkin and seasonal recipes here:

• Gooey Pumpkin Bars
• Pumpkin Spice Truffles
• Pumpkin Pie Bread Pudding

And if you’re interested in creating more deliciousness with Hiland Dairy products, be sure to check out Hiland Dairy’s recipes too (including some created by yours truly!).