Eggnog Pumpkin Bread
Infused with the festive flavors of eggnog and pumpkin, this Eggnog Pumpkin Bread is the ultimate holiday treat! Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, this moist and tender loaf combines the creamy richness of eggnog with the velvety sweetness of pumpkin puree. A hint of vanilla ties it all together, while optional additions like chopped nuts or chocolate chips add delightful texture and flavor. Easy to make with just 15 minutes of prep time, this quick bread bakes to golden perfection in just over an hour, filling your kitchen with warm, seasonal aromas. Whether served as a breakfast indulgence or a cozy dessert, this recipe is guaranteed to be a holiday favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 large eggs
- 1 teaspoons pure vanilla extract
- 1 cups pumpkin puree
- 0.75 cups eggnog
- 0.5 cups chopped nuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Add the pumpkin puree and eggnog to the wet ingredients, mixing until combined. The batter may look slightly curdled at this stage, which is normal.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing as this can lead to a dense bread.
If using nuts or chocolate chips, gently fold them into the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the loaf with aluminum foil during the last 10-15 minutes of baking.
Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 2971 mg | 129% | |
| Total Carbohydrate | 533.4 g | 194% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 320.9 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 552 mg | 42% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1624 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
