BHG Delish Dish

Stirring Up Ideas In The Kitchen

Dessert

Pumpkin Bread with Eggnog Glaze

Halloween is over and the holiday season is upon us! Thanksgiving is just two weekends away and Christmas is next month! Today I’m sharing a recipe that combines two of my favorite flavors during this season: pumpkin and eggnog. While it sounds like an unlikely pair, they’re wonderful together. The spices from the pumpkin bread mixed with the nutmeg and richness of the eggnog is a delight!

I lightly altered this pumpkin bread recipe by using coconut oil and adding a touch of pumpkin pie spice. It’s a moist and very flavorful cake that’s perfect for breakfast or an afternoon pick-me-up.

Pumpkin Bread with Eggnog Glaze

The recipe makes two 9×5-inch loafs. Keep one for yourself and share the other loaf. (Hint: It’s an awesome gift to share this holiday season!)

Pumpkin Bread with Eggnog Glaze

Drizzle eggnog glaze over the warm pumpkin bread. The glaze will set up as the pumpkin bread cools. The most difficult part about this recipe is waiting for the bread to cool to room temperature. You must practice patience. Wait for the bread to cool completely before cutting yourself a slice. In the end, you will be rewarded with an insanely delicious treat!

Pumpkin Bread with Eggnog Glaze

Pumpkin Bread with Eggnog Glaze

This is the link to the ORIGINAL pumpkin bread.

HERE ARE THE CHANGES I MADE TO THE ORIGINAL RECIPE:

  • Instead of cooking oil, use 1 cup coconut oil
  • Omit 1 teaspoon ground nutmeg, instead add 1/2 tsp pumpkin pie spice (pumpkin spice)
  • Add 1/2 teaspoon baking powder
  • To make eggnog glaze: Stir together 2 cups confectioners sugar, 4 tablespoons eggnog, 1/4 teaspoon vanilla extract, pinch of ground cinnamon, and 1/4 tsp freshly grated nutmeg. Combine until smooth. Drizzle or pour over warm pumpkin bread.

Espresso Cream Cheese Brownies

When it comes to brownies, there are two sides: team cake or team fudge. I love fudge brownies. Give me moist and chewy fudge brownies any day and I’ll be one happy camper. When I came across the recipe for these spiced brownies with cream cheese swirl, I knew I had to give it a try.

This recipe uses box mix. Box mix brownies were the first brownies I’ve ever made growing up. And to this day, I still don’t mind using box mix brownies, especially when I can easily customize it to my liking. It’s a great way to make brownies in a snap. It’s perfect during the busy holiday months when it seems like you don’t have enough time to do anything.

Espresso Cream Cheese Brownies

I’m a big fan of incorporating espresso into chocolate desserts. The ground espresso beans does wonders to enhance and complement the chocolate flavors. Rather than add espresso powder to the batter, I added it to the cream cheese swirl that tops the brownies. For additional texture and bite, I added chocolate chips (or you can add chopped chocolate) to the batter. The resulting espresso cream cheese brownies are soft and chewy, rich and decadent, and such a joy to eat.

This recipe works for a 9×13-inch baking pan or a 8×8 inch square pan. If you want your brownies on the thicker side, go with the smaller square pan. I opted for the larger rectangle pan. I sliced these brownies into small servings to prevent myself from going overboard, plus they’re easier to share!

Espresso Cream Cheese Brownies

Espresso Cream Cheese Brownies

This is the link to the ORIGINAL spiced brownies with cream cheese swirl.

HERE ARE THE CHANGES I MADE TO THE ORIGINAL RECIPE:

  • Omit all the spices listed (cinnamon, ginger, nutmeg, cloves)
  • Follow fudge brownie mix package directions and add 1/2 cup dark chocolate chips (or roughly chopped chocolate) to batter.
  • After mixing together cream cheese and sugar mixture, add 1 1/2 teaspoon instant espresso powder and 1/2 teaspoon vanilla extract. Proceed with directions as listed by adding egg yolk and flour.

© Copyright , Meredith Corporation. All Rights Reserved Privacy Policy Data Policy NEW! Terms of Service AdChoices