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You're in for a real treat today, folks. It's the perfect mash-up of warm, cozy fall flavors.



Total time

75 minutes




Breakfast, Brunch


  • 1 (15 oz.) can pumpkin puree
  • 4 tbsp oil
  • 3 eggs
  • ½ tbsp brown sugar
  • 1 cup oat flour (or whole wheat pastry, whole wheat, all-purpose)
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp coarse salt
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • pinch ground cloves
  • 1 tbsp granulated sugar
  • 1 cup egg nog
  • 3 eggs
  • 1½ tsp vanilla extract
  • pinch of each ground cinnamon, nutmeg, ginger, cloves
  • butter or cooking spray
  • sugared cranberries or other berries (for garnish)
  • pure maple syrup (for garnish)


  1. Preheat oven to 350 degrees. 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.
  2. View the recipe instructions at The Gourmet RD

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