Pumpkin bread with eggnog glaze is a moist flavorful quick bread that combines the warm flavors of pumpkin with the creamy sweetness of eggnog. Pair two iconic holiday flavors into an interesting, delicious treat!
What better way to celebrate the time between Halloween and Christmas than with a delicious bread that brings together pumpkin and eggnog?! While it sounds like an unusual combination, the spices from the pumpkin bread pairs wonderfully with the nutmeg traditionally found in eggnog.
This pumpkin bread is a super easy quick bread that requires very little work. The most difficult part is waiting for the pumpkin bread to cool after baking.
This recipe makes for two 9×5-inch bread loaves. Keep one for yourself and share the other one! You can easily double or triple this recipe for holiday baked good gifts.
Pumpkin Bread Options
Naturally sweeten pumpkin quick bread with a mixture of mashed ripe bananas and chopped dried figs. This versatile banana pumpkin bread is another fabulous holiday food gift to share with loved ones. The bread stays moist days after baking!
Add texture with chopped pecans or choice of nuts. Dried fruits such as cranberries, apricots, figs, and cherries is another wonderful mix-in.
Eggnog Glaze
The glaze is a simple mixture of confectioners sugar (aka powdered sugar), store-bought eggnog, and choice of warm spices. Stick with the classic cinnamon and nutmeg. Or, spice things up with ground ginger, allspice, cloves, or mace.
Eggnog glaze is an excellent way to use up that last bit of leftover eggnog. Easily swap in your choice of milk if you don’t have eggnog. This glaze works well with milk, cream, half & half or any non-dairy milk alternative such as oat milk or soy milk.
More Eggnog Dessert Recipes
Pumpkin Bread with Eggnog Glaze
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 9×5-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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This is a perfect breakfast treat for the season! My husband is going to love this!
I’d love a slice of this bread! It sounds delicious!
My family loves both of these flavors. The would go crazy for this bread!
This looks like a perfect loaf!
I could go for this and a big cup of coffee!
I just love baking with coconut oil! I agree…waiting for a quick bread to cool is the hardest part-love this!
OMG this looks heavenly! Perfect for the holidays!