PUMPKIN BREAD WITH EGGNOG GLAZE

By ROBandSEAN

Pumpkin bread with eggnog glaze combines two of my favorite holiday flavors into an interesting and delicious treat!

Ingredients

• Eggnog Glaze:
• 3 cups granulated sugar
• 1 cup coconut oil
• 4 large eggs, room temperature
• 3 1/3 cup all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 2/3 cup water
• 1- 15 ounce can pumpkin puree
• 2 cups confectioners sugar
• 1/4 cup eggnog
• 1/4 teaspoon vanilla extract
• pinch of ground cinnamon
• 1/4 teaspoons freshly grated nutmeg

Details

Servings 2
Preparation time 20mins
Cooking time 75mins
Adapted from thelittleepicurean.com

Preparation

Step 1

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, salt, cinnamon, and nutmeg. 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. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings)

HERE ARE THE CHANGES I MADE TO THE ORIGINAL RECIPE:

Instead of cooking oil, use 1 cup coconut oil
Omit 1 teaspoon ground nutmeg, instead add 1/2 tsp pumpkin pie spice (pumpkin spice)
Add 1/2 teaspoon baking powder
To make eggnog glaze: Stir together 2 cups confectioners sugar, 4 tablespoons eggnog, 1/4 teaspoon vanilla extract, pinch of ground cinnamon, and 1/4 tsp freshly grated nutmeg. Combine until smooth. Drizzle or pour over warm pumpkin bread.