Eggnog Bread Recipe
User Reviews
5
Eggnog Bread Recipe
Description
The Eggnog Bread Recipe uses gluten-free flours—almond and oat—blended with eggs, eggnog, and pure maple syrup for natural sweetness. Ground nutmeg and cinnamon give it a gentle spiced character. The batter is baked in a loaf pan until the interior reaches 190°F, ensuring a fully cooked but moist bread with a tender crumb and aromatic spices.
Alongside the bread, a boozy maple glaze is prepared by gently heating coconut milk, maple syrup, brandy, nutmeg, and salt until combined. This glaze complements the eggnog flavors with a creamy, rich topping that soaks slightly into the crust.
Once baked and cooled, the bread is inverted from the pan and sliced to serve. Its moist texture and spiced profile make it suitable for a sweet breakfast or afternoon snack, especially in cooler seasons when eggnog is popular.
Using gluten-free flours requires careful mixing to maintain moisture and structure. Monitoring the internal temperature and allowing the bread to cool before glazing ensures a successful loaf. The glaze should be prepared while baking to be ready when the bread cools.
Ingredients
For the Gluten Free Eggnog Bread:
- 2 large egg lightly beaten
- 1 cup eggnog prepared
- ½ cup pure maple syrup
- 2 Tbsp olive oil or avocado oil
- 1 Tbsp vanilla extract pure
- 1 cup almond flour aka almond meal
- 1 cup oat flour gluten-free
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- 3/4 tsp kosher salt
For the Boozy Maple Glaze
- 1/2 cup coconut milk full fat
- 2 Tbsp pure maple syrup
- 3 Tbsp brandy
- 1/8 tsp ground nutmeg
- ¼ tsp kosher salt
Instructions
To Bake the Bread:
- Preheat the oven to 350 degrees F and lightly oil a 9" x 5" loaf pan.
- In a mixing bowl, whisk together the first 5 wet ingredients. In a separate bowl, mix together the remaining 7 dry ingredients.
- Pour the dry ingredients into the bowl with the wet and stir until combined. Pour the batter into the oiled bread pan.
- Bake 45 to 50 minutes, or until the bread tests clean (I baked for 45 minutes, turned the oven off, and left the bread in the hot oven for an additional 5 minutes). Bread is fully cooked when it reaches an internal temperature of 190 degrees Fahrenheit in the center. Insert a digital thermometer into the center of the bread to check its temperature.
- Allow the bread to cool at least 30 minutes. Run a knife between the bread and the loaf pan, turn the loaf pan upside-down onto a cutting board to release the bread.
Prepare the Glaze:
- While the bread is baking, add all ingredients of the glaze to a medium-sized skillet and bring it to a full boil.
- Allow the glaze to boil at a medium boil-rate (not too gentle, but not out of control), stirring consistently, until the glaze has thickened and has turned slightly brown/tan, about 30 minutes.
- Remove the skillet from the heat and allow it to sit at room temperature until ready for use.
- Pour the glaze over the cooled eggnog bread and serve thick slices. With booze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Loaf
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1Slice (of 10) | |
| Calories | 208kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 56mg | 19% |
| Sodium | 333mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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