Pumpkin Eggnog Bread

Tis the season for holiday treats, and I think you will love this pumpkin eggnog bread! I was completely surprised to find pumpkin eggnog at my local Kroger; I had never seen or heard of pumpkin eggnog before.

It turns out…it’s delicious!

Everything You Need to make this Pumpkin Quick Bread

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup pumpkin eggnog
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 1/2 teaspoons vanilla bean paste (or vanilla extract)

Eggnog Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons pumpkin eggnog
• 1/2 teaspoons vanilla bean paste (or vanilla extract)
• Dash of Nutmeg

This delicious pumpkin eggnog bread is perfect for holiday parties or for giving as hostess gifts. It’s quick to throw together and bake.

Printable Recipe Card

Don’t forget to save this recipe to your favorite Pinterest board and share it with friends! Need some more holiday party pumpkin inspiration? How about a Pumpkin Party Punch?

Yield: 1 loaf or 3 mini loaves

Pumpkin Eggnog Bread

Print

Delicious pumpkin eggnog bread perfect for holiday entertaining.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup pumpkin eggnog
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 1/2 teaspoons vanilla bean paste (or vanilla extract)

Eggnog Glaze

• 1 cup powdered sugar
• 2-3 tablespoons pumpkin eggnog
• 1/2 teaspoons vanilla bean paste (or vanilla extract)
• Dash of Nutmeg

Instructions

1. Preheat oven to 350° Lightly grease or spray loaf pan (or pans). Set aside
2. In a medium bowl, whisk together flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
3. In a larger bowl, combine eggnog, melted butter, sugar, brown sugar, eggs, and vanilla extract. Whisk thoroughly.
4. Add dry ingredients to wet ingredients. Fold to combine. Do not overmix. Spoon batter into prepared pan(s).
5. Bake for 45 to 55 minutes, or until bread is light brown and a toothpick inserted into the center comes out clean.
6. Remove from oven and let cool in pan for about 10 minutes, then move to a cooling rack and allow to cool completely.
7. Make the glaze: combine powdered sugar, pumpkin eggnog, and vanilla extract. Add the dash of nutmeg. Drizzle over the cooled bread.

Notes

I used my convection toaster oven at 325° for 45 minutes. I also like to make three little loaves instead of one big loaf-perfect for gifting!