Best Eggnog Pumpkin Bread Recipes

Eggnog Pumpkin Bread image

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

Pumpkin Eggnog Bread Pudding image

Provided by Paula Todora

Time 1h

Number Of Ingredients 18

BREAD PUDDING:
24 oz package country white bread, cubed into 1" cubes
1 Tbsp unsalted butter
1 1/2 c whole milk
1 c eggnog
1 c heavy cream
15 oz can(s) pure pumpkin
1/2 c light brown sugar
1 1/2 Tbsp pumpkin pie spice
4 eggs, slightly beaten
1 1/2 tsp vanilla extract
1 c raisins-regular or golden
SALTED MAPLE TOFFEE SAUCE:
1/4 c butter
1 c light brown sugar
1/2 c sweetened condensed milk
1/4 c pure maple syrup
1/4 tsp salt

Steps:

1. Heat oven to 350ºF. Generously grease 9x13-inch baking dish with 1 Tablespoon cold butter. Spread bread cubes evenly onto a large baking pan with sides and bake 7-8 minutes, just until beginning to turn light golden. Place toasted bread cubes into prepared baking dish.
2. In a large bowl, whisk milk, eggnog and whipping cream. Add canned pumpkin, pumpkin pie spice, eggs, vanilla and raisins. Whisk until completely combined. Place prepared baking dish inside large baking pan. Pour pumpkin mixture over bread cubes and push bread down into wet mixture with a rubber spatula until all liquid saturates bread.
3. Carefully fill baking pan halfway with water to make a water bath for the bread pudding. Bake 45 minutes.
4. To make Toffee Sauce, melt butter in a medium saucepan on medium heat. Add brown sugar, sweetened condensed milk, maple syrup and salt and continue to cook, stirring constantly, 3-4 minutes. Remove from heat, add vanilla and stir. Drizzle over warm bread pudding.