BHG Delish Dish

Stirring Up Ideas In The Kitchen

Thanksgiving

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.

I just made this delicious Aragula Salad with Roasted Butternut Squash and Cranberries and couldn’t be happier! It’s very tasty, healthy, pretty, colorful, and uses seasonal ingredients. Not only does this recipe make a great Autumn salad, it will definitely be a great addition to any Thanksgiving menu!

Arugula Salad with Roasted Butternut Squash and Cranberries, healthy salad, holiday salad

Arugula leaves pair so well with sweet butternut squash. Cranberries and pumpkin seeds, along with olive oil and maple syrup based salad dressing, complete the picture!

Arugula Salad with Roasted Butternut Squash and Cranberries, holiday recipes, healthy recipes, gluten free salad

The salad is very easy to make. The only step that takes some time (and not that much time, either) is roasting the butternut squash, but that’s expected for an Autumn salad.

Arugula Salad with Roasted Butternut Squash and Cranberries, healthy recipes, healthy salads, holiday recipes

Peel the butternut squash, and dice it into 1 inch chunks, coat with olive oil, salt and pepper. Roast the butternut squash in a preheated oven for about 30 minutes.

Arugula Salad with Roasted Butternut Squash and Cranberries, healthy recipes

Then, you just assemble the salad. It’s that easy! The recipe is great as is!

Arugula Salad with Roasted Butternut Squash and Cranberries, easy recipes, vegetables, veggies, greens, weeknight recipes

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) I’ve used only half or even less (1/3) of the recommended butternut squash. I’ve used more of arugula leaves instead. So, it’s up to you. If you want this salad to be more about butternut squash – use the recommended amounts. If, however, you want this salad to be more about the greens, then reduce the amount of butternut squash and use more arugula.

2) I’ve used dried cranberries – no dried cherries.

3) I’ve doubled the amount of maple syrup to 2 tablespoons. Yum!


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