Pumpkin Eggnog Bread combines two of my favorite holiday flavors!  When you think of Thanksgiving and Christmas you think of pumpkin and eggnog – so I decided to combine the two into a delicious, moist quick bread (they are my favorite!). 

Then I found out that Bob’s Red Mill was making flour!  Um…yes yes please.  I’ve always used Bob’s Red Mill Wheat Germ in my kids smoothies and they make great steel cut oats too.  So when I found out that I could get Organic Unbleached White Flour from Bob’s?  Yes, sign me up!  (PS-you can also get Organic Whole Wheat and Gluten Free 1 to 1 Baking Flour).  I chose to work with the Organic Unbleached White Flour because this is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods.  It’s exactly what I needed to make this year’s Holiday Baking a success!  This kitchen staple is incredibly versatile and perfect for all of your baking needs.

 Want to try Bob’s Red Mill’s new flours?  Click Here to download a $1 off coupon for any Bob’s Red Mill product

Yield: 4 mini loaves or 1 large loaf

Pumpkin Eggnog Bread with Bob’s Red Mill Flour

Print

Ingredients

• 1 C eggnog
• 2 eggs
• 1 1/3 C pumpkin puree
• 1/3 C vegetable oil
• 1/2 C white sugar
• 2 1/2 C Bob's Red Mill Organic Unbleached White Flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon

Instructions

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

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.