It usually takes me months to get around to posting a recipe, but I couldn’t wait with this one. I made it today, and I’m posting it today because I’m durn proud of it! I threw a bunch of stuff together in a bowl and was delighted when it came out even better than I expected.
It started with the marked down holiday baking stuff last year. I can never resist it. Among bags and bags of peppermint baking chips, I bought maybe ten boxes of pumpkin spice pudding mix, having no idea what I was going to do with it. (Making pudding with it would be too obvious.) Fast forward to a few weeks ago when I bought some eggnog because I can’t resist that either. I have to have at least one glass of eggnog a year. I love it. However, I don’t need a whole half gallon all to myself and my husband won’t touch it, so I now had two things I wanted to include in a recipe in order to get rid of them–pumpkin spice pudding mix and eggnog. And then I found the finishing touch–something I’ve been scouring the store shelves for for two years! Cinnamon baking chips. I was ready to bake, baby.
The loaves came out super-moist thanks to the pumpkin and pudding mix…and maybe the rich eggnog and oil had a little to do with it, too. :) There is a good balance of flavor between the pumpkin and taste of eggnog, enhanced by extra rum and nutmeg. The cinnamon chips are perfect with the flavor of the bread but they can be left out if you prefer. I hope you try it this holiday season!
Eggnog Pumpkin Bread
I weighed my flour and sugar as I measured them so I could be sure to get the same amounts the next time I make the bread. If you don’t have a scale, be sure to scoop the flour into the measuring cup with a spoon and level it rather than scooping it with the measuring cup, or you may get too much flour in the recipe, resulting in heavier, drier loaves.
Printable recipe
Printable recipe with picture
3 cups (13 ¾ oz) all-purpose flour
1 ½ cups (11 ¼ oz) granulated sugar
1 (3.4 oz) package Jello Pumpkin Spice pudding mix*
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 eggs
1 (15 oz) can pumpkin puree
1 ½ cups eggnog
½ cup vegetable oil
1 tablespoon rum or 1 teaspoon imitation rum extract
1 (10 oz) bag cinnamon chips
Preheat oven to 350. Grease and flour two 9×5 loaf pans; set aside.
Stir the dry ingredients together in a large bowl. In a smaller bowl, beat the eggs and add the eggnog, pumpkin, oil, and rum. Beat until incorporated and smooth. Pour liquid into the flour mixture and stir just until moistened. Add the cinnamon chips and fold them in until combined.
Divide batter between prepared pans and bake 65 minutes or until toothpick inserted in center comes out clean. Cool on wire rack ten minutes, then remove from pans to cool completely on rack.
*You could probably substitute another flavor of pudding mix, like vanilla, if you can’t find the pumpkin spice, and just add some extra spices to the batter to make up for it not being in the pudding mix.
Recipe by Veronica Miller
Veronica's Cornucopia 
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Wow, this looks fantastic! I don’t blame you for posting it right away! What are the odds that I can find pumpkin spice pudding AND cinnamon chips! I haven’t been able to ever find cinnamon chips either.
You should submit this bread to Our Krazy Kitchen, they are doing a bread thing for the first part of the month, you can submit it on the homepage.
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Thanks for letting me know about Our Krazy Kitchen, I’ll go check it out! If you want to make this and can’t find either the mix or the chips, just use another pudding and omit the chips.
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This looks wonderful, I wonder If I can get the Jello pumpkin spice pudding. I haven’t seen that here. Looks good Veronica.
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I would just substitute another pudding if you can’t find the pumpkin spice. Then just add a little bit more spice to it–should be fine!
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They look very nice and moist V. You got this bread thing down!! ♥
I’m like you, I have to have at least 1 glass of eggnog every year..lol
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Wanna hear something funny? I LOVE the Pumpkin Spice pudding! I eat it almost all year. I usually make is and dunk graham crackers or ginger snaps or tea biscuits in it.
I also buy eggnog a few times in the winter. First glass, I remember I don’t actually like it much. I actually discovered it works well to tame the heat of a curry, like make it and instead of cream at the end, add eggnog. It sounds gross, but it works. I promise
This bread rocks!
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Veronica this sounds wonderful, but I never heard of the pumpkin spice pudding or the chips. but I could imagine that you can use vanilla pudding and add some pumpkin spice to it and forget the cinnamon chips and add alittle more cinnamon I guess..thank you for sharing this..janice
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Yes, you certainly could!
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Sounds awesome, Veronica!! I will be looking for the pumpkin spice pudding mix and the cinnamon chips next trip to the store. This would be really good in my gift baskets this year! Thanks!
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Veronica, I love how you use googledocs for your printable version. I should probably figure out how to do that–I do have a link at the bottom of all my recipes that opens a Word document with the text, but that’s a little slower. Your link opens almost immediately.
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Thanks for sharing such a wonderful sounding bread … can’t wait to try it. Sure hope I can find the pudding and chips. Did not even know they existed. I must still be in the dark ages. LOL
Will sure book mark your blog also. It is wonderful.
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If they are in your store, they are likely with the seasonal baking stuff. Check that area first!
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AWESOME! I actually have a stock pile of the pumpkin spice pudding. I usually make a triple layer pumpkin spice pie with it. I needed something else to do with it tho so thanks for the recipe!!!!! I heart eggnog!
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I made this recipe for the first time today and it’s awesome. I left out the chips and used French Vanilla pudding mix and added 1t of pumpkin pie spice. I think next time I make it I’ll add 2t of pumpkin pie spice since it needed a bit more flavor- in my opinion.
Thanks for sharing!
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