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.
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!)
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!
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.