Pumpkin Eggnog Bread
Recipe: #21630
November 04, 2015
Categories: Breads, Eggs, Pumpkin, Christmas, Potluck, Thanksgiving, Oven Bake, Vegetarian, Quick Breads, Spices, Kosher Dairy, more
"Two favorite holiday flavors combined in a quick bread. Can be made in mini loaf pans. If making mini loaves bake for 35 minutes."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (102.3 g)
- Calories 260.1
- Total Fat - 9.6 g
- Saturated Fat - 2.1 g
- Cholesterol - 56.7 mg
- Sodium - 309.3 mg
- Total Carbohydrate - 37.6 g
- Dietary Fiber - 1.2 g
- Sugars - 12.6 g
- Protein - 6 g
- Calcium - 87.1 mg
- Iron - 0.9 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350F. Lightly coat a 9-inch x 5-inch loaf pan with nonstick cooking spray.
Step 2
Blend together eggnog, eggs, oil and pumpkin.
Step 3
Add sugar and beat until mixed in.
Step 4
In a separate bowl mix together flour, soda, baking powder, salt and spices.
Step 5
Slowly add flour mixture to the wet ingredients, beating after each addition.
Step 6
Pour batter into prepared pan and bake 55 minutes, or until wooden pick inserted into center comes out clean.
Step 7
Cool on wire rack for 10 minutes then remove from pan and cool completely.
Tips
No special items needed.
1 Reviews
You'll Also Love
