Mini Pumpkin Eggnog Loaves with Eggnog Cream Cheese Frosting. This post is sponsored by Cost Plus World Market.
This is my second pumpkin recipe I made for World Market this fall. I had my eye on the mini loaf pan for a while and knew that I wanted to use it for one of my recipes for them. Plus I love excuses for more fun baking pans. My kids fell in love with mango bread when we went to Maui in August so I know this pan will get lots of use in my house.
I got the idea for these mini loaves from the pie I made a couple years ago. My mom’s pumpkin eggnog pie ( which I made boozy of course) but I didn’t make these loaves boozy. Although a touch of bourbon would be really good in them. A touch of bourbon is good in many many things.
The original recipe from the Sof’ella pumpkin spice bread mix is meant to baked in one loaf pan so I wasn’t 100% sure if it was enough batter for the mini loaf pan but it was. So any loaf recipe you have for a 9×5 loaf pan will be enough for a mini pan.
My house smelled SO GOOD when these were baking. I was in a Williams Sonoma store once and it smelled so good, like they were baking some sort of spice cake. I asked them what they were baking and they said “well it’s not something baking but a mixture of spices we simmer on the stove to entice people to stay longer in the store”. And you know what? It worked! It smelled like all things fall and yummy and I wandered around the store longer than I probably would have! So now whenever I bake anything with spices in the fall it always reminds me of their trick. I love the smell of kitchens in the fall when lots of yummy treats are being baked.
I decided to go with an extra punch of eggnog with these pumpkin eggnog mini loaves with a cream cheese eggnog frosting. The cakes or mini loaves are really good on their own, but topped with a bit of the frosting really made them that much better.
Since I work from home I often get “help” from my kids if I am working when they are home. My 5 year old loves to see what I am doing and is always curious about my camera, offers to hold up foam boards to reflect or block light. She is a wonderful help. She was helping me when I was photographing these pumpkin eggnog loaves, because she wanted to eat one. Will work for food I guess.
I cut a bite out with a fork to take a few pics and she was really wanting that bite.
So of course after this picture I let her have that bite. She is too cute to say no to.
Mini Pumpkin Eggnog Loaves with Eggnog Cream Cheese Frosting
Mini Pumpkin Eggnog Loaves with Eggnog Cream Cheese Frosting Prep 15 min Baking 20 min Makes 8 mini loaves
Ingredients
- 3/4 C warm milk (not boiling)
- 3 Tbsp Eggnog Mix
- 1 package Sofella Pumpkin Spice Bread Mix from Cost Plus World Market
- 1/3 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- Icing:
- 4 Tbsp butter, unsalted at room temperature
- 4 ounces cream cheese, room temperature
- 1 tsp vanilla extract
- 1/2 tsp salt
- 4 Tbsp eggnog mix
- 2 cups powdered sugar (confectioner’s sugar), sifted
- 1/2 tsp cinnamon
- 1/2 tsp freshlygrated nutmeg
Instructions
- Preheat oven to 350 Deg. F. Lightly grease the mini loaf pan with butter.
- Combine the warm milk and eggnog mix and stir well to combine. In a medium mixing bowl combine the milk mixture, the pumpkin spice bread mix, pumpkin puree, eggs and vanilla and mix until combined. Divide the mixture evenly in the mini loaf pan wells. Bake for 20 min or until a tooth pick inserted into the middle only has a few crumbs sticking to it and the top bounces back when lightly pressed.
- Let cool for five minutes then remove from pans to cool completely
To make the icing:
- Using a hand mixer whisk together the butter, cream cheese, vanilla extract, salt and eggnog mix until creamy. Add in a little of the powdered sugar at a time mixing well between additions until it is all added in. Frost the tops of the mini loaves and sprinkle a little cinnamon and freshly grated nutmeg over the tops. Serve at room temperature. Best served, eaten same day. These will freeze, frosted or unfrosted, in an airtight container up to three months. Just thaw to room temperature before serving.
Apparently all that was missing in my photos for these mini pumpkin eggnog loaves was Gumby. We have Pokey around here somewhere. She could only find Gumby though. I love that crazy kid of mine.
** I found out the day before my post went live that the eggnog mix is no longer available at Cost Plus World Market. There might be some left in select stores but they aren’t planning on carrying it in stores anymore. I was bummed to find that out, however it is sold via Amazon for the same price as World Market.
4 Comments
kim
October 16, 2017 at 10:43 amShanna;
Hi,I am going to copy down your mini pumpkin eggnog loaves recipe,I am a diabetic and everything in your recipe is OK for me to have in it except for the powdered sugar in your recipe it calls for 2 cups in your recipe.
What else can I use in place of the powdered sugar?I will make your loaves as soon as I buy the ingredients.
Can your loaves be frozen in the refrigerator and for how long can the loaves be frozen?
Kim
Shanna
October 24, 2017 at 10:42 pmHi I am so sorry to be so late getting back to you. I had been locked out of my site. I would think you could substitute with whatever diabetic sweetener you use already. I don’t make diabetic friendly desserts normally so I am not as familiar with the lower glycemic sweetener substitutes. I am sorry.
kim
October 16, 2017 at 10:58 amShanna;
Hi,I live in Alberta Canada and in your recipe it calls for so fell a pumpkin spice bread mix from cost plus world market.I have never heard of this product before and I don’t know where to get it.
Will it make my loaves taste different if I don’t put this product ingredient in the recipe?
Can I still make your recipe without this ingredient in it?
Kim
Shanna
October 24, 2017 at 10:43 pmYou could try to find a different pumpkin bread mix in a store closer to you. I used this mix that was specifically sold at World Market since the post was sponsored by them. Hope this helps