Pumpkin Eggnog French Toast

Preheat oven to 350ºF.

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.

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).