Pumpkin Egg Nog Bread
Soft, moist, and bursting with cozy fall flavors, this Pumpkin Egg Nog Bread combines rich pumpkin puree, warm spices, and Hiland Dairy Halloween Egg Nog for a delicious seasonal twist on classic pumpkin bread. Perfect for breakfast, an afternoon treat, or holiday gatherings, this easy quick bread is sure to become a fall favorite.
Recipe and image compliments
of Laura from Lolo’s Home Kitchen
-
Prep Time
20 Minutes -
Bake & Cool Time
115 Minutes -
Servings
12
Ingredients
- 1 cup Hiland Dairy Halloween Egg Nog
- 2 eggs
- 1 1/3 cup pumpkin puree
- 1/3 cup vegetable oil
- 1/2 cup white sugar
- 2 1/2 cup All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
Directions
- Preheat the oven to 350 degrees. Line a standard loaf pan with parchment paper or nonstick spray.
- In a large bowl, whisk together the 1 cup egg nog, 2 eggs, 1 ⅓ pumpkin puree and ⅓ cup vegetable oil until combined. Next add the ½ sugar and whisk together again until combined.
- In a separate bowl, whisk together the 2 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice and 1 teaspoon cinnamon.
- Add the dry mixture to the wet ingredients and mix together until just combined. Careful not to overmix.
- Pour mixture into the prepared baking loaf pan. Bake uncovered for 60 minutes then check with a toothpick. If bread is not done yet, add 3-5 minutes at a time until done. Toothpick inserted should come out clean.
- Take bread out of the oven and allow to cool in the pan.
- Once cool, cut and enjoy!
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