Description
Hearty pumpkin bread dipped in eggnog batter and fried to golden brown. Topped with sugared cranberries and maple syrup for the perfect holiday brunch.
Ingredients
- FOR THE PUMPKIN BREAD:
- 15 ounces, fluid Pumpkin Puree
- 4 Tablespoons Oil
- 3 whole Large Eggs
- ½ cups Brown Sugar
- 1 cup Oat Flour (or Any Flour)
- 1-½ teaspoon Baking Powder
- ¾ teaspoons Baking Soda
- ¾ teaspoons Coarse Salt
- ¾ teaspoons Ground Cinnamon
- ¼ teaspoons Each Ground Nutmeg And Ginger
- 1 pinch Ground Cloves
- 1 Tablespoon Granulated Sugar
- FOR THE EGGNOG FRENCH TOAST:
- 1 cup Eggnog
- 3 whole Large Eggs
- 1-½ teaspoon Vanilla Extract
- 1 pinch Each Ground Cinnamon, Nutmeg, Ginger, Cloves
- Sugared Cranberries Or Other Berries
- Pure Maple Syrup, For Serving
Preparation
Preheat oven to 350ºF.
In a medium bowl, whisk together pumpkin puree, oil, eggs and brown sugar until combined.
In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Add dry ingredients to wet ingredients, slowly, whisking until just combined.
Pour batter into a greased loaf pan. Sprinkle top with granulated sugar. Bake 55–65 minutes, until toothpick inserted in center comes out almost clean. Once bread is cooled, slice into 10 slices.
Heat a large skillet, cast iron pan or griddle to medium-high heat. Grease with butter or cooking spray.
In a medium bowl, whisk together egg nog, eggs, vanilla extract and spices. Dip pumpkin bread slices into the eggnog mixture, then place in the skillet. Allow to cook 2–3 minutes, until browned, then flip and cook an additional 2–3 minutes.
Repeat with remaining slices of pumpkin bread. Serve with sugared cranberries, berries and/or maple syrup.
Note: To make sugared cranberries, soak 1 cup cranberries in hot water with 4 tablespoons sugar or sweetener (such as stevia) for 30 minutes. Drain sugar water and toss cranberries with turbinado sugar (sugar in the raw).
