This easy Gluten Free Eggnog Bread is a great way to make the most of holiday flavors or to use up the leftover eggnog in your fridge. It makes a great holiday gift too!
This Gluten Free Eggnog Bread is one of the recipes I wanted to include in my cookbook, the Gluten-Free Quick Breads Cookbook.
Unfortunately, eggnog (and dairy free eggnog) is 100% impossible to find in the middle of the summer. No good.
Then, I wanted to make it for Christmas last year but holy cookbook burnout, baby. After finishing the recipe development and shooting the photos for the cookbook, I didn’t bake another quick bread for 6 months!
Lucky for you, I’m back to baking quick breads with new holiday flavors like Cranberry Orange Bread and this Eggnog Bread. And last month, I shared a recipe for Gluten Free Cranberry Banana Bread which is SO good.
I have a St. Patrick’s Day bread planned too and yes, it does in fact involve booze. How could it not?!
But let’s not jump ahead to quickly and enjoy the season we’re in because Valentine’s Day decorations will be in store the day after Christmas.
And now, time to get down to business and discuss a few things about this Gluten Free Eggnog Bread Recipe…
Can I make this quick bread dairy free?
Yes! This quick bread is made with oil instead of butter and there’s dairy free eggnog available (as long as you’re not looking for it in July like me…). If you only need lactose free, Lactaid makes a lactose free eggnog. It’s what I used in the bread pictured here. Not sponsored, just stating what I used and what works for me and my family.
Can I omit the nutmeg?
Sure, I guess. But just know, eggnog is traditionally served with freshly grated nutmeg on top, which is why I added it to the batter. Without it, it might taste a little bland or like it’s missing something.
Tips for Making Eggnog Bread
- Measure your dry ingredients carefully. You don’t want to over-measure your flour. Use the Spoon + Sweep method.
- Use room temperature ingredients. Your eggs and eggnog should be room temperature. It will help the bread rise better and bake evenly.
- Let your bread cool completely before slicing. If you slice a gluten free bread while it’s still warm, it’s more susceptible to crumbling.
Enjoy!
Gluten Free Eggnog Bread Recipe
Ingredients
- 2 cups Sharon’s Nightshade-Free Gluten Free Flour Blend (see notes)
- 1 teaspoon Xanthan Gum
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Fine Sea Salt
- 1/4-1/2 teaspoon Ground Nutmeg (see notes)
- 1 cup Granulated Sugar
- 2 large Egg room temperature
- 1 cup Eggnog room temperature
- 1/3 cup Avocado Oil (canola or vegetable oil can be subbed)
- 1 tablespoon White Vinegar
- 1 1/2 teaspoons Pure Vanilla Extract
- 1 cup Powdered Sugar
- 1 tablespoon Butter softened
- 1-2 tablespoons Eggnog
- 1/2 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Rum Extract
- pinch of Fine Sea Salt
Instructions
- Preheat oven to 350°F. Spray a 9×5 inch loaf pan with non-stick spray and then line it with parchment paper.
- In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a medium bowl, whisk together the eggs, eggnog, oil, vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Transfer the batter to the prepared baking pan and bake at 350 degrees for 50-55 minutes or until a cake tester comes out clean.
- Cool completely on a wire rack before icing.
- To make the icing, add the powdered sugar, butter, 1 tablespoon eggnog, vanilla extract, rum extract, and a pinch of salt to a large bowl.
- Use an electric hand mixer to mix until smooth and creamy. Add an extra tablespoon of eggnog to thin if the icing is too thick. Spread over the cooled bread and top with freshly grated nutmeg or a very small sprinkle of ground nutmeg (optional).
Notes
- I use my Nightshade-Free Gluten Free Flour Blend in this recipe.
- Use 1/4 teaspoon nutmeg for a subtle hint of nutmeg. Use 1/2 teaspoon for a more pronounced nutmeg flavor.
- If your loaf starts to brown too much in the last 10 minutes, loosely cover the baking pan with aluminum foil.