Eggnog Pumpkin Bread Recipes

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EGGNOG PUMPKIN BREAD



Eggnog Pumpkin Bread image

Another Holiday addition , Haven't tired this recipe but have been told it's very moist and has great flavor.

Provided by Chef DeeDee Smith

Categories     Breads

Time 1h5m

Yield 2 loaves, 18-20 serving(s)

Number Of Ingredients 8

3/4 cup butter
2 cups plus 1 tbsp. sugar
2 eggs
1/4 cup eggnog
2 cups plus 2 tbsp canned pumpkin
1 2/3 cups cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice

Steps:

  • Cream butter and sugar until fluffy.
  • add eggs and blend well.
  • add EggNog and Pumpkin mix completely.
  • combine all dry ingredients and mix well with wet ingredients until well blended.
  • pour into two 9" greased loaf pans.
  • Bake at 350* for 45 min or until tooth pick comes out clean.

Nutrition Facts : Calories 222.4, Fat 8.7, SaturatedFat 5.2, Cholesterol 45.9, Sodium 235, Carbohydrate 34.9, Fiber 1, Sugar 23.5, Protein 2.3

EGG NOG BREAD WITH PUMPKIN SPICE



Egg Nog Bread with Pumpkin Spice image

Egg Nog Bread is the perfect treat for the holidays. Add pumpkin spice and you have a sweet and savory bread recipe to delight the senses.

Provided by Krystal Chiarolla

Categories     Dessert

Time 1h

Number Of Ingredients 15

1/3 cup granulated sugar
1 tsp cinnamon
1 tsp nutmeg
2 tbsp water
1/2 cup powdered sugar
1 1/2 tbsp Egg Nog with Pumpkin Spice
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
1 egg
1 cup Egg Nog with Pumpkin Spice
1 tbsp milk
2 tsp vanilla extract
1/3 cup of sour cream

Steps:

  • Pre-heat oven to 350° and prep loaf pan with shortening.
  • In a large mixer bowl, combine all of the dry ingredients and mix well.
  • Add in wet ingredients one at a time and mix well.
  • Add bread dough into prepared pan. It will not be stiff.
  • In a small bowl, combine all of the swirl ingredients.
  • Spread swirl mix evenly over the top of the bread dough.
  • With a knife, swirl the mix into the bread dough.
  • Bake for 45-50 minutes or until a toothpick comes out clean from the center.
  • Let cool for 15 minutes.
  • Meanwhile, mix together glaze ingredients in a small bowl.
  • When the bread has cooled, pour over glaze topping.
  • Enjoy!

Nutrition Facts : Calories 287 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 361 grams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

PUMPKIN EGGNOG ROLLS



Pumpkin Eggnog Rolls image

I needed to use up some eggnog, so I swapped it for milk in my sweet roll recipe. Even people who usually don't go for eggnog go back for seconds of these yummy frosted treats. -Rebecca Soske, Douglas, Wyoming

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h

Yield 1 dozen.

Number Of Ingredients 19

1/2 cup sugar
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
4-1/2 cups all-purpose flour
3/4 cup eggnog
1/2 cup butter, cubed
1/4 cup canned pumpkin
2 large eggs
FILLING:
1/2 cup sugar
1 teaspoon ground cardamom
1 teaspoon ground allspice
1/4 cup butter, melted
FROSTING:
2 ounces cream cheese, softened
2 tablespoons eggnog
1 tablespoon canned pumpkin
1/4 teaspoon ground cardamom
2 cups confectioners' sugar

Steps:

  • In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat eggnog, butter and pumpkin to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a firm dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a small bowl, mix sugar, cardamom and allspice. Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Brush with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. Bake rolls 20-25 minutes or until golden brown., In a small bowl, beat cream cheese, eggnog, pumpkin and cardamom until blended. Gradually beat in confectioners' sugar; beat until smooth. Spread over warm rolls.

Nutrition Facts : Calories 472 calories, Fat 16g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 216mg sodium, Carbohydrate 76g carbohydrate (38g sugars, Fiber 2g fiber), Protein 7g protein.

EGGNOG QUICK BREAD



Eggnog Quick Bread image

This eggnog bread would be good sprinkled with confectioners' sugar and served with Christmas breakfast.

Provided by Bev

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

2 eggs, beaten
1 cup eggnog
2 teaspoons rum flavored extract
1 cup white sugar
1 teaspoon vanilla extract
½ cup butter, softened
2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
  • Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
  • Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
  • Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 37.8 g, Cholesterol 63.8 mg, Fat 10.3 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 256.3 mg, Sugar 18.6 g

PUMPKIN EGGNOG BREAD WITH BOB'S RED MILL FLOUR



Pumpkin Eggnog Bread with Bob's Red Mill Flour image

Number Of Ingredients 11

1 C eggnog
2 eggs
1 1/3 C pumpkin puree
1/3 C vegetable oil
1/2 C white sugar
2 1/2 C Bob's Red Mill Organic Unbleached White Flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
1 tsp cinnamon

Steps:

  • Preheat oven to 350 degrees
  • Blend together eggnog, eggs, oil and pumpkin. Once blended add sugar and beat again.
  • In a separate bowl mix together flour, soda, powder, salt and spices
  • Slowly add flour mixture to the wet ingredients beating after each addition
  • If making mini loaves bake for 35 minutes
  • If baking 1 big loaf bake for 55 minutes

PUMPKIN EGGNOG



Pumpkin Eggnog image

Provided by Marc Murphy

Categories     beverage

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

One 14-ounce can sweetened condensed milk
1 1/2 cups heavy cream
1 cup pumpkin puree
Pinch ground cloves
8 large egg yolks
1 cup sugar
1/2 cup bourbon
8 ice cubes

Steps:

  • Prepare a bowl set into a large bowl filled with ice and water and set aside.
  • Combine the condensed milk, cream, pumpkin puree and cloves in a medium heavy-bottomed saucepan over medium heat. Cook, whisking, until just below simmering. Place the egg yolks in a bowl and whisk to combine. Slowly add some of the warm cream mixture (about 1/4 cup) to the yolks, whisking constantly (this is called tempering and will prevent the yolks from curdling). Then, whisk the tempered egg yolk mixture into the saucepan. Remove from the heat and cool down by pouring the mixture into the prepared bowl. Stir occasionally, until completely cooled down.
  • Place the mixture into a blender along with the sugar, bourbon and ice cubes. Blend until smooth. To serve, fill rocks glasses with ice and pour the eggnog over.

More about "eggnog pumpkin bread recipes"

PUMPKIN BREAD WITH EGGNOG GLAZE | BETTER HOMES & GARDENS
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2017-07-21 Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 …
From bhg.com
5/5 (5)
Total Time 1 hr 15 mins
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  • Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
  • In a large bowl combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
  • Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans.
  • To make eggnog glaze, stir together powder sugar, eggnog, vanilla extract, cinnamon, and nutmeg. Combine until smooth. Drizzle or pour over warm pumpkin bread. Cool completely on wire racks. Makes 2 loaves (32 servings).


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PUMPKIN BREAD PUDDING WITH EGGNOG BOURBON SAUCE - THE ...
2014-12-07 Get the Recipe: Pumpkin Bread Pudding with Eggnog Bourbon Sauce. Yield: 10. Prep Time: 10 mins. Cook Time: 45 mins. Total Time: 55 mins. Pumpkin Bread Pudding is a fabulous make ahead dessert for any fall or winter holiday! No ratings yet. Print Recipe Rate Recipe Pin Recipe. Ingredients 1 15 ounce can pumpkin, not pumpkin …
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  • In a large bowl, whisk together the pumpkin, cream, eggs, brown sugar, cinnamon, nutmeg, allspice, cloves and salt.
  • Add the bread to bowl and toss to coat. Pour the mixture into a 11x8 inch baking dish coated with cooking spray and bake until set, approximately 35-40 minutes.
  • While the bread pudding bakes, melt the butter in a small saucepan over med-low heat and whisk in the cornstarch and cook for approximately 1-2 minutes. Slowly pour in the eggnog, whisking constantly until the mixture begins to thicken. Once the mixture has thickened enough to coat the back of spoon remove from the heat and whisk in the bourbon.


PUMPKIN EGGNOG (MADE IN THE BLENDER!) | KITCHEN GIDGET
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GLAZED EGGNOG BREAD {FOR THE HOLIDAYS!} - PUMPKIN 'N SPICE
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  • In a large bowl, combine eggnog, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk thoroughly.
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MINI PUMPKIN EGGNOG LOAVES WITH EGGNOG CREAM CHEESE FROSTING
Combine the warm milk and eggnog mix and stir well to combine. In a medium mixing bowl combine the milk mixture, the pumpkin spice bread mix, pumpkin puree, eggs and vanilla and mix until …
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  • Combine the warm milk and eggnog mix and stir well to combine. In a medium mixing bowl combine the milk mixture, the pumpkin spice bread mix, pumpkin puree, eggs and vanilla and mix until combined. Divide the mixture evenly in the mini loaf pan wells. Bake for 20 min or until a tooth pick inserted into the middle only has a few crumbs sticking to it and the top bounces back when lightly pressed.
  • Using a hand mixer whisk together the butter, cream cheese, vanilla extract, salt and eggnog mix until creamy. Add in a little of the powdered sugar at a time mixing well between additions until it is all added in. Frost the tops of the mini loaves and sprinkle a little cinnamon and freshly grated nutmeg over the tops. Serve at room temperature. Best served, eaten same day. These will freeze, frosted or unfrosted, in an airtight container up to three months. Just thaw to room temperature before serving.


EGGNOG PUMPKIN BREAD | VERONICA'S CORNUCOPIA
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