Home ยทย Recipes ยทย Fall + Winter Pumpkin Bread with Eggnog Glaze Author: Maryanne CabreraPublished: Nov 11, 2016Updated: Aug 19, 2024 View Recipe7 ReviewsThis post may contain affiliate links. Read our disclosure policy. Pumpkin bread with eggnog glaze is a moist flavorful quick bread that combines the warm flavors of pumpkin with the creamy sweetness of eggnog. Pair two iconic holiday flavors into an interesting, delicious treat! Table of Contents Pumpkin Bread OptionsEggnog GlazeMore Eggnog Dessert RecipesPumpkin Bread with Eggnog GlazeView moreView less What better way to celebrate the time between Halloween and Christmas than with a delicious bread that brings together pumpkin and eggnog?! While it sounds like an unusual combination, the spices from the pumpkin bread pairs wonderfully with the nutmeg traditionally found in eggnog. This pumpkin bread is a super easy quick bread that requires very little work. The most difficult part is waiting for the pumpkin bread to cool after baking. This recipe makes for two 9×5-inch bread loaves. Keep one for yourself and share the other one! You can easily double or triple this recipe for holiday baked good gifts. Pumpkin Bread Options Naturally sweeten pumpkin quick bread with a mixture of mashed ripe bananas and chopped dried figs. This versatile banana pumpkin bread is another fabulous holiday food gift to share with loved ones. The bread stays moist days after baking! Add texture with chopped pecans or choice of nuts. Dried fruits such as cranberries, apricots, figs, and cherries is another wonderful mix-in. Eggnog Glaze The glaze is a simple mixture of confectioners sugar (aka powdered sugar), store-bought eggnog, and choice of warm spices. Stick with the classic cinnamon and nutmeg. Or, spice things up with ground ginger, allspice, cloves, or mace. Eggnog glaze is an excellent way to use up that last bit of leftover eggnog. Easily swap in your choice of milk if you don’t have eggnog. This glaze works well with milk, cream, half & half or any non-dairy milk alternative such as oat milk or soy milk. More Eggnog Dessert Recipes Eggnog Bundt Cake with Rum Glaze Eggnog Cinnamon Rolls Dirty Chai Eggnog Cocktail Pumpkin Bread with Eggnog Glaze No ratings yet Pumpkin bread with eggnog glaze is a flavorful quickbread that combines the warm flavors of pumpkin with the creamy sweetness of eggnog. This mixing of flavors is a great way to enjoy the flavors of the holiday season from Halloween through Christmas!Yield:ย makes two 9×5-inch loafs Prep Time: 15 minutes minutesCook Time: 1 hour hourTotal Time: 1 hour hour 15 minutes minutes Servings: 20 Print Recipe Pin Recipe Rate Recipe Ingredients▢ 3 cups granulated sugar (600 g)▢ 1 cup coconut oil * (200 g), or oil of choice▢ 4 large eggs, room temp▢ 2 ยฝ teaspoon pure vanilla extract▢ 3 ยผ cups all-purpose flour (425 g)▢ 2 teaspoons baking soda▢ 2 teaspoons fine sea salt or kosher salt▢ 1 teaspoon ground cinnamon▢ ยฝ teaspoon pumpkin pie spice▢ ยฝ cup milk of choice▢ 1- 15 oz can pure pumpkin pureeEggnog Glaze:▢ 2 cups confectioners sugar (227 g)▢ ยผ cup store bought eggnog▢ ยผ teaspoon vanilla extract▢ ยผ teaspoon ground cinnamon▢ ยผ teaspoon freshly grated nutmeg Instructions Preheat oven to 350โ. Grease the bottom and sides of two 9×5-inch loaf pans. Alternatively, line the loaf pans with parchment paper. Set aside. In a large mixing bowl, beat together sugar and oil until well combined. Beat in eggs and vanilla extract.In a large bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice. Add flour mixture and milk alternatively to sugar mixture, beating on low speed after each addition. Stir in pumpkin puree until just combined.Transfer batter to prepared loaf pans. Bake for 50-55 minutes in the center rack of oven, rotating pans midway through baking, until toothpick inserted in center of quick bread comes out clean. Cool in pan for 10 minutes before unmolding onto a wire rack. Cool to room temperature.Eggnog Glaze:Whisk together confectioners sugar, eggnog, vanilla, ground cinnamon, and grated nutmeg until smooth. Drizzle or pour over cooled pumpkin bread loaves. NotesStorage: Unglazed pumpkin bread may be wrapped in foil and placed in an airtight plastic freezer bag. Freeze for up to six months. Thaw in the refrigerator for a few hours.ย Mix-In Variations: add raisins, dried cranberries, or chopped nuts along with the pumpkin puree. NutritionCalories: 348kcal | Carbohydrates: 58g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 40mg | Sodium: 372mg | Potassium: 52mg | Fiber: 1g | Sugar: 42g | Vitamin A: 79IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg Author: Maryanne Cabrera Course: Breakfast, DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Kelly - A Side of Sweet says: November 14, 2016 OMG this looks heavenly! Perfect for the holidays! Reply
Lora @savoringitaly says: November 14, 2016 I just love baking with coconut oil! I agree…waiting for a quick bread to cool is the hardest part-love this! Reply
Amy @ Little Dairy on the Prairie says: November 14, 2016 My family loves both of these flavors. The would go crazy for this bread! Reply
Anna @ Crunchy Creamy Sweet says: November 15, 2016 I’d love a slice of this bread! It sounds delicious! Reply
Sabrina says: November 15, 2016 This is a perfect breakfast treat for the season! My husband is going to love this! Reply