Pumpkin Eggnog Bread
WHAT’S FOR A FALL DESSERT?
Pumpkin Eggnog Bread
Rated 0 out of 5
COOK TIME
60 min
TOTAL TIME
70 min
SERVINGS
1 large loaf
If you love pumpkin bread, you are going to want to add this Pumpkin Eggnog Bread to your fall baking list! It’s soft, moist, tender, and filled with pumpkin flavor and warm fall spices. The addition of Hiland Dairy Eggnog makes this easy quick bread extra special and perfect for the fall and holiday season.
This Pumpkin Eggnog Bread comes together with simple ingredients and doesn’t require any yeast or complicated steps. Enjoy a slice with your morning coffee, serve it for a weekend breakfast, or keep a loaf on hand for an afternoon treat. You can bake it in one standard loaf pan or make mini loaves to share with friends and family!
Why You'll Love This Pumpkin Eggnog Bread
Moist and tender: Pumpkin puree and eggnog 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 Eggnog adds a festive twist to classic pumpkin bread.
Ingredients You'll Need
Hiland Dairy Eggnog: 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 Eggnog Bread
Step 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.
Step 2: Mix the wet ingredients
In a large mixing bowl, whisk together the Hiland Dairy Eggnog, eggs, vegetable oil, and pumpkin puree until smooth. Next add the sugar to the mix and whisk together again.
Step 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.
Step 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.
Step 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.
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.
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 Eggnog 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 Eggnog 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 eggnog in pumpkin bread?
Yes! Eggnog is a fun seasonal ingredient for pumpkin bread. In this recipe, Hiland Dairy Eggnog adds richness and pairs nicely with the pumpkin puree, cinnamon, and pumpkin pie spice.
Does Pumpkin Eggnog Bread taste strongly like eggnog?
The flavor of this bread is primarily pumpkin, with warm cinnamon and pumpkin pie spice. The eggnog 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 Eggnog 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 Eggnog 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:
Print
Pumpkin Eggnog Bread (Easy Fall Quick Bread)
Make this easy Pumpkin Eggnog Bread with Hiland Dairy Eggnog, pumpkin puree, and warm spices. A moist, tender quick bread perfect for fall!
Ingredients
1 cup Hiland Halloween Eggnog
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
Instructions
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Preheat the oven to 350 degrees. Line a standard loaf pan with parchment paper or nonstick spray.
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In a large bowl, whisk together the 1 cup Hiland Eggnog, 2 eggs, 1 ⅓ pumpkin puree and ⅓ cup vegetable oil until combined. Next add the ½ sugar and whisk together again until combined.
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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.
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Add the dry mixture to the wet ingredients and mix together until just combined. Careful not to overmix.
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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.
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Take bread out of the oven and allow to cool in the pan.
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Once cool, cut and enjoy!
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