Pumpkin Spice French Toast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Spiced pumpkin bread dipped in a vanilla batter, served with sugared cranberries makes the perfect holiday breakfast in this recipe.



Pumpkin Bread:

  • 15-ounce can pumpkin puree
  • 4 tablespoons oil
  • 3 large eggs
  • ½ cup brown sugar
  • 1 cup flour*
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon coarse salt
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch ground cloves
  • 1 tablespoon granulated sugar

Eggnog French Toast:

  • 1 cup milk or eggnog
  • 3 large eggs
  • 1 ½ teaspoons vanilla extract
  • Pinch of each ground cinnamon, nutmeg, ginger, cloves

For Garnish:

  • Sugared cranberries* or other berries, for garnish
  • Pure maple syrup, for garnish


For the Pumpkin Bread:

  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, whisk together the pumpkin puree, oil, eggs and brown sugar until combined.
  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.
  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.

For the French Toast:

  1. Heat a large skillet, cast iron pan or griddle to medium-high heat. Grease with butter or cooking spray.
  2. 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 the remaining slices of pumpkin bread.
  3. Serve with sugared cranberries, berries and/or maple syrup.


For the flour: You can use all-purpose, whole wheat, whole wheat pastry, oat or gluten free all-purpose flour.

Cooking Tip: 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).