Egg Nog Pumpkin Bread

by Sarah on December 9, 2013

Hi!

What did you guys do this weekend?  I picked up my tree from the local Mexican supermarket parking lot, decorated it, went to a political fundraiser, hung out with my kids, bought my dog some sweaters and burned two batches of popcorn. Oh, and I listened to a lot of Christmas music.  Good times.

No kidding though, I am crazy about the holiday season.  I got my decorating mostly done, and next weekend will be the beginning of the official ‘Cookie Making Season’.  I’ve got to make at least three kinds….maybe four.

But one cannot live on cookies alone throughout the season.  Why not make some quickbread?  Egg nog pumpkin bread fits the bill nicely. Furthermore, you can make it in advance–eat one now and freeze the other for your next holiday potluck if that floats your boat.  Or if your family is anything like mine, you can just eat it all before anyone else gets to try it.

*based on a recipe from Cook’s Illustrated, September 2012

Egg Nog Pumpkin Bread

Ingredients

  • FOR BREAD:
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 can pumpkin puree (15 ounces), not pumpkin pie filling
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 4 ounces cream cheese, cut into pieces
  • 4 eggs
  • 1/3 cup egg nog
  • 1 cup toasted and chopped pecans
  • FOR TOPPING:
  • 5 tablespoons brown sugar
  • 1 tablespoon flour
  • 1 tablespoon butter, at room temperature
  • 1 teaspoon cinnamon
  • pinch nutmeg
  • Dash of salt

Instructions

  • Preheat oven to 350º. Either grease or spray two loaf pans with baking spray.
  • Make streusel topping by combining topping ingredients in small bowl and mix together using fingers till well combined. Set aside.
  • In another bowl, whisk together flour, baking powder and baking soda. Set aside.
  • Combine the pumpkin, salt, cinnamon, nutmeg and cloves in a saucepan and cook over medium heat, stirring constantly for about 5 minutes till reduced to 1 1/2 cups.
  • Remove from heat and add sugars, oil and cream cheese. Mix till cream cheese is melted and incorporated.
  • Add eggs and egg nog, then flour mixture, baking powder and baking soda, then stir in the pecans.
  • Divide batter between loaf pans, sprinkle with topping, and bake for 45-50 minutes or till toothpick inserted in center comes out clean.
  • Cool for 10-15 minutes, then remove from pans and allow to fully cool on racks.
http://www.undercovercaterer.com/2013/12/egg-nog-pumpkin-bread-recipe/


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