Egg Nog Bread With Pumpkin Spice Recipes

PUMPKIN EGGNOG BREAD WITH BOB'S RED MILL FLOUR

Steps:

• Preheat oven to 350 degrees
• Blend together eggnog, eggs, oil and pumpkin. Once blended add sugar and beat again.
• In a separate bowl mix together flour, soda, powder, salt and spices
• Slowly add flour mixture to the wet ingredients beating after each addition
• If making mini loaves bake for 35 minutes
• If baking 1 big loaf bake for 55 minutes

EGG NOG BREAD WITH PUMPKIN SPICE

Steps:

• Pre-heat oven to 350° and prep loaf pan with shortening.
• In a large mixer bowl, combine all of the dry ingredients and mix well.
• Add in wet ingredients one at a time and mix well.
• Add bread dough into prepared pan. It will not be stiff.
• In a small bowl, combine all of the swirl ingredients.
• Spread swirl mix evenly over the top of the bread dough.
• With a knife, swirl the mix into the bread dough.
• Bake for 45-50 minutes or until a toothpick comes out clean from the center.
• Let cool for 15 minutes.
• Meanwhile, mix together glaze ingredients in a small bowl.
• When the bread has cooled, pour over glaze topping.
• Enjoy!

PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.

EGGNOG PUMPKIN BREAD

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.

EGGNOG PUMPKIN PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into crust., Bake until a knife inserted in the center comes out clean, 60-65 minutes. Cool on a wire rack. Refrigerate until serving.