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1
Preheat oven to 350u00b0F.
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2
In a medium bowl, whisk together pumpkin puree, oil, eggs and brown sugar until combined.
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3
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.
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4
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.
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5
Heat a large skillet, cast iron pan or griddle to medium-high heat. Grease with butter or cooking spray.
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6
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.
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7
Repeat with remaining slices of pumpkin bread. Serve with sugared cranberries, berries and/or maple syrup.
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8
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).
