Let me begin first with an apology:
I am so very sorry for sharing this recipe post-eggnog season.
Unless you are like me and make nogsicles, you will be unable to try this mouthwatering recipe until next year. So be sure to bookmark it because it is the best thing I have ever made (says the family). The recipe makes two loaves, so I thought it would be a great idea to share one of them with the neighbors.
Yeah, that didn’t happen. One entire loaf was gone in less than 2 hours!
It is moist and dense thanks to a full can of pumpkin and cake flour. Much to my surprise, the eggnog and pumpkin flavors mingled together perfectly. The eggnog glaze… HEAVENLY! The printable recipe is below.
- 3/4 cup butter, softened
- 2 cups granulated sugar
- 2 eggs
- 1/2 cup eggnog (full fat version)
- 1 (15 ounce) can pumpkin puree
- 1-2/3 cups cake flour
- 1-1/2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1 Tablespoon vanilla
- Eggnog Glaze (ingredients and recipe below)
- Preheat oven to 350 degrees.
- Place butter, sugar, and eggs into large mixing bowl. Beat on medium until combined.
- Add eggnog and pumpkin, continue to beat on medium speed until well blended.
- Slowly add cake flour, baking soda, pumpkin pie spice, and vanilla. Continue mixing until all ingredients are blended.
- Spray two 9" loaf pans with cooking spray. Pour batter into prepared pans and back for 45-60 minutes or until knife inserted into middle comes out clean.
- Eggnog Glaze: In medium bowl, combine 1 cup powdered sugar, 1 Tablespoon softened butter, and 4 Tablespoons eggnog. You may add more eggnog for a thinner consistency glaze.
- Once loaves are cooked, remove from pans and top with eggnog glaze.