Pumpkin Eggnog Bread | Easy Holiday Breakfast Loaf

The scent of this Pumpkin Eggnog Bread fills the kitchen with cozy holiday warmth. Imagine a chilly morning, a steaming mug of coffee, and a slice of this spiced, tender loaf soft on the inside, with a sweet golden crust. It’s the kind of breakfast that makes winter mornings worth waking up for.

Why This Pumpkin Eggnog Bread Is Perfect for Breakfast

Cozy holiday flavors in every slice

This Pumpkin Eggnog Bread wraps up everything you love about the holidays creamy eggnog, warm pumpkin spice, and a touch of cinnamon into one easy loaf. Each bite feels festive, slightly sweet, and wonderfully comforting.

Simple ingredients and beginner-friendly method

You don’t need fancy tools or expert skills for this recipe. Just two bowls, a whisk, and a loaf pan. The ingredients are everyday pantry staples, and the process is quick enough for a relaxed weekend breakfast.

Ingredients You’ll Need for Pumpkin Eggnog Bread

Key dry ingredients

You’ll use unbleached white flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and sugar. These build the structure and add gentle sweetness.

Wet ingredients that make the loaf tender and moist

Pumpkin puree, eggnog, eggs, and vegetable oil create a rich, soft crumb. The combination ensures the bread stays moist for days without feeling heavy.

Notes on choosing pumpkin puree and eggnog

Always choose plain pumpkin puree, not pumpkin pie filling. For eggnog, use a creamy store-bought one or homemade just make sure it’s at room temperature before mixing so the batter blends smoothly.

Step-by-Step: How to Make Pumpkin Eggnog Bread

Prepare your oven and loaf pan

Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper. This small step makes removing the bread easier later.

Mix the wet ingredients until smooth

In a large bowl, whisk together the eggnog, eggs, oil, and pumpkin puree until smooth. Add sugar and whisk again until fully combined.

Combine the dry ingredients separately

In another bowl, stir together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. This helps everything distribute evenly.

Bring the batter together without overmixing

Gradually add the dry mix to the wet mix. Stir gently until you no longer see streaks of flour. Avoid overmixing or the loaf can turn dense.

Bake, test for doneness, and cool properly

Pour the batter into your loaf pan. Bake for 50–55 minutes for a large loaf or about 35 minutes for smaller pans. A toothpick should come out with just a few moist crumbs. Let it cool for 10 minutes in the pan, then move to a rack for 30 minutes before slicing.

Tips for the Best Texture and Flavor

Use room-temperature ingredients for an even rise

Cold ingredients can cause uneven baking. Let everything sit out for 20–30 minutes before you start.

Avoid overmixing to keep the crumb tender

Mix just until the flour disappears. Overmixing can make the loaf tough instead of light and moist.

Spice and sweetness adjustments

If you like more spice, add an extra pinch of cinnamon or nutmeg. For a less sweet version, reduce the sugar by two tablespoons.

Easy Ingredient Substitutions and Variations

Eggnog replacements and dairy-free options

No eggnog on hand? Mix whole milk with a little nutmeg and vanilla. For a dairy-free version, try almond or oat milk with a drop of rum extract.

Swap-ins for pumpkin, spices, and oil

You can replace pumpkin with butternut squash or sweet potato puree. Try canola oil, melted butter, or coconut oil for a flavor twist.

Ways to make the loaf lighter or heartier

Use half whole wheat flour for a wholesome texture. For a lighter loaf, sift the flour first and don’t pack it tightly into the measuring cup.

Serving Ideas for Pumpkin Eggnog Bread

Enjoy it warm with spreads and toppings

Serve it warm with a pat of butter, cream cheese, or a drizzle of honey. It’s also delicious toasted the next day.

Pairings for breakfast, brunch, or snacks

This bread pairs perfectly with coffee or hot cocoa in the morning, or with tea as a cozy afternoon treat. For a fall brunch, try it alongside Easy Pumpkin Coffee Cake or Cinnamon Apple Oatmeal Muffins.

Storage and Freezing Instructions

How to keep it fresh at room temperature or in the fridge

Wrap the cooled loaf tightly in plastic or foil. Keep it at room temperature for up to 3 days or in the fridge for up to a week.

Freezing whole loaves or slices

Freeze the loaf whole or sliced in airtight bags for up to 3 months. Thaw on the counter overnight or toast individual slices straight from the freezer.

Baking Time, Yield, and Skill Level

Prep time: 15–20 minutes
Cook time: 35–55 minutes
Total time: 50–75 minutes
Serving size: 4
Skill level: Easy

Estimated Nutrition for the Full Loaf

Calories: 2200–2400
Protein: 30–36 g
Fat: 60–70 g
Carbohydrates: 390–410 g

More Such Recipes

• Soft Pumpkin Oatmeal Cookies
• Pumpkin Baked Oatmeal
• Brown Sugar Overnight Oats
• Apple Cinnamon Muffins Recipe
• Easy Breakfast Oatmeal Apple Cake

Conclusion

Pumpkin Eggnog Bread is the kind of simple, seasonal bake that makes your kitchen smell like the holidays. It’s tender, warmly spiced, and easy enough for any morning. You can find more cozy breakfast ideas on my Pinterest page or connect with me on Facebook.

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