puWhat team are you on? Do you decorate for Christmas after Halloween or do you refuse until after Thanksgiving?? I personally want to have fall around a little longer and hate that Thanksgiving gets lost in the mix. This year, especially, since Thanksgiving is the last weekend of November, most people are going to pass right over. All since Black Friday has actually become Black Thursday, it gets taken over by ALL THINGS CHRISTMAS. I usually am pretty adamant about waiting until the day after Thanksgiving to put up decoration. I like there to be a full month of celebrating Thanksgiving and fall and to draw a clear distinction between the two holidays. This year has thrown me for a loop, however. I can’t believe I am going to admit this, but I think I am going to put up our tree early next week. I WILL NOT decorate it, but we have a few days at home while kids are in school and we just gotta do what we gotta do.
Today’s recipe is perfect for all those who like to blur that line. Make this for Thanksgiving and then eat some while decorating the tree. It’s the perfect combo of Fall and Christmas flavors.
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
Affiliate links are used in my post. What does that mean? If you purchase through my link I will receive a small commission and it doesn’t change the price for you at all! However, I only ever recommend products/services that I absolutely LOVE and use myself or would use myself! If you choose to support me through purchasing through my links, it allows me to continue to bring you info that you enjoy and hopefully use. So, I thank you for any and all support.
Glass Bowls / Glass Measuring Cup
Recipe:
STEP 1: Preheat the oven to 350 degrees and prepare 2 loaf pans by greasing or placing parchment in each one. Set aside.
STEP 2: Mix sugar and coconut oil together in a large mixing bowl.
STEP 3: Add eggs and beat well. Set aside.
STEP 4: Whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice in another bowl.
Mixing BowlÂ
STEP 5: Add flour and water alternately to the sugar mixture and beat after each addition until just combined.
STEP 6: Add pumpkin puree and beat until combined.
STEP 7: Pour batter evenly into each pan.
STEP 8: Bake for 55-65 minutes or until tooth pick comes out clean.
STEP 9: Cool on a wire rack inside the pans for 10 minutes. Invert onto wire rack.
Cooling Rack
RECIPE FOR EGGNOG GLAZE:
STEP 10: Make the eggnog glaze by mixing powdered sugar, eggnog, vanilla, cinnamon & nutmeg together in a small bowl until smooth.
STEP 11: Pour over warm loaves and allow to cool completely.
Marble Board / Cake Knife / White Plates / Gold Forks
Did you love this recipe? You may like these, too:
Cream Cheese Banana Bread
Cinnamon Roll Pound Cake
Pumpkin Focaccia
Want more recipes, design tips, DIY and Party planning fun: follow me on Pinterest and Instagram!
Printable Recipe:
Pumpkin Bread with Eggnog Glaze
Adapted from My Recipes
Ingredients
- 3 cups sugar
- 1 cup coconut oil
- 4 large eggs
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 2/3 cup water
- 1 can pumpkin puree
Eggnog Glaze:
- 2 cups powdered sugar
- 4 tablespoons eggnog
- 1/4 teaspoon vanilla
- 1/4 teaspoon nutmeg
- pinch cinnamon
Instructions
-
Preheat the oven to 350 degrees and prepare 2 loaf pans by greasing or placing parchment in each one. Set aside.
-
Mix sugar and coconut oil together in a large mixing bowl.
-
Add eggs and beat well. Set aside.
-
Whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice in another bowl.
-
Add flour and water alternately to the sugar mixture and beat after each addition until just combined.
-
Add pumpkin puree and beat until combined.
-
Pour batter evenly into each pan
-
Bake for 55-65 minutes or until tooth pick comes out clean.
-
Cool on a wire rack inside the pans for 10 minutes. Invert onto wire rack.
Eggnog Glaze:
-
Mix together the powdered sugar, eggnong, vanilla, cinnamon & nutmeg in a small bowl until smooth.
-
Pour glaze over warm loaves and allow to cool completely.
1 thought on “Pumpkin Bread with Eggnog Glaze”