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Eggnog Bread Recipe
5 from 57 votes

Eggnog Bread Recipe

This Eggnog Bread combines almond and oat flours with eggnog and maple syrup to create a moist, lightly spiced quick bread. The loaf has nutmeg and cinnamon for a warm aroma, while a boozy maple glaze adds a creamy, subtly spiked finish. Baking to a golden crust with a tender crumb, it showcases the flavors of holiday eggnog in bread form. It's suitable for breakfast, snack, or dessert, especially when sliced and topped with the rich glaze made from coconut milk, brandy, and maple syrup.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 1 Loaf
Calories: 208 kcal
Course: Breakfast
Cuisine: American

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:
    Cup of Yum
  1. Preheat the oven to 350 degrees F and lightly oil a 9" x 5" loaf pan.
  2. In a mixing bowl, whisk together the first 5 wet ingredients. In a separate bowl, mix together the remaining 7 dry ingredients.
  3. Pour the dry ingredients into the bowl with the wet and stir until combined. Pour the batter into the oiled bread pan.
  4. 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.
  5. 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:
  1. While the bread is baking, add all ingredients of the glaze to a medium-sized skillet and bring it to a full boil.
  2. 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.
  3. Remove the skillet from the heat and allow it to sit at room temperature until ready for use.
  4. Pour the glaze over the cooled eggnog bread and serve thick slices. With booze.

Nutrition Information

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%)

Nutrition Facts

Serving: 1 Loaf

Amount Per Serving

Calories 208

% 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.