A moist and tender holiday loaf combining pumpkin and creamy eggnog. Perfect for cozy breakfasts or festive brunches.

Scale

2 1/2 cups unbleached white flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp pumpkin pie spice

1 tsp cinnamon

1/3 cup vegetable oil

1 1/3 cups pumpkin puree

1 cup eggnog (room temperature)

2 eggs

1/2 cup white sugar

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1. Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.

2. In a large bowl, whisk eggnog, eggs, oil, and pumpkin puree until smooth.

3. Add sugar and beat until fully combined.

4. In another bowl, mix flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.

5. Gradually stir dry ingredients into the wet mixture until just combined. Do not overmix.

6. Pour batter into the prepared loaf pan.

7. Bake for 50–55 minutes (or 35 for mini loaves), until a toothpick inserted comes out with a few moist crumbs.

8. Cool 10 minutes in the pan, then transfer to a rack for 30 minutes before slicing.

Use plain pumpkin puree, not pumpkin pie filling.

Avoid overmixing or the loaf may become dense.

Check for doneness at 50 minutes to prevent overbaking.

Use room temperature ingredients for an even rise.

Cool the bread before slicing for clean cuts.