Pumpkin Bread with Eggnog Glaze
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: makes two 9x5-inch loafs
Servings: 20
Ingredients
- 3 cups granulated sugar (600 g)
- 1 cup coconut oil * (200 g), or oil of choice
- 4 large eggs, room temp
- 2 ½ teaspoon pure vanilla extract
- 3 ¼ cups all-purpose flour (425 g)
- 2 teaspoons baking soda
- 2 teaspoons fine sea salt or kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ cup milk of choice
- 1- 15 oz can pure pumpkin puree
Eggnog Glaze:
- 2 cups confectioners sugar (227 g)
- ¼ cup store bought eggnog
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat oven to 350℉. Grease the bottom and sides of two 9x5-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.
Notes
Storage: 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.
Mix-In Variations: add raisins, dried cranberries, or chopped nuts along with the pumpkin puree.