Pumpkin and Nog Bread

Print recipe as: 3x5 | 4x6 | 8.5x11
A simple swap of AE Egg Nog for water and just a little less sugar really makes this Pumpkin Bread!

  • 2 1/3 cup sugar
  • 1 cup vegetable or canola oil
  • 4 eggs
  • 1 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3 1/3 cup flour*
  • 2/3 cup AE Egg Nog (do not use Lite)
  • 2 cups pumpkin

* We like to use a combination of 3 cups white flour and 1/3 cup whole wheat flour.


Combine sugar and oil in a large bowl. Using an electric mixer, add eggs, one at a time to incorporate completely. In a separate bowl, combine dry ingredients and add to egg mixture alternately with egg nog. Mix well and add pumpkin. Mix again. Pour into 2 large or 3 medium, well greased loaf pans.Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10-15 minutes. Remove from pans and let cool completely. This bread freezes well.

Makes 2-3 loaves


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