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 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.

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!