Gluten Free Eggnog Bread

Packed with deliciously wintery flavors and dripping with a naughty, intoxicating drizzle, my eggnog bread with a boozy maple glaze will totally get you on Santa’s nice list. Creamy eggnog pairs perfectly with cinnamon, vanilla, maple syrup, and brandy to form the perfect treat on a snowy evening.

Eggnog is one of my absolute favorite parts of Christmas. That warm, velvety, nutty taste ticks all my boxes. So much so, in fact, that I devised my own vegan eggnog recipe.

Every holiday season I make up a big batch of eggnog, and use some of it to bake my delectable gluten-free eggnog cake. But this year, I thought I’d try something a little different – a stunning load of eggnog bread, slathered in a boozy maple glaze.

The bread is wholesome, warming, and gorgeously crumbly. And the brandy-soaked maple glaze? Positively sinful.

Pour yourself a healthy measure of your favorite drink and enjoy a slice of this incredible eggnog bread by the roaring fire.

Ingredients for Eggnog Bread

These are all the ingredients you’ll need to bake my eggnog bread. And don’t forget to top it with that boozy maple glaze!

Eggs: You’re going to want two large eggs to make your batter. Lightly beat them beforehand so they mix better with the other ingredients.

Eggnog: I whipped up a batch of my vegan eggnog recipe, and it worked a treat in this loaf. If you don’t have the time to make your own, store bought eggnog will do just fine!

Maple Syrup: You’ll be using this in both the bread and the glaze. Pure maple syrup is such a winner when it comes to sweetening dishes. I try to use it over sugar every time.

Pure Vanilla Extract: It wouldn’t be a winter dish without a hit of vanilla! You only need a tablespoon, but pure vanilla extract is so potent that those gorgeously creamy notes cut right through.

Olive oil: You’ll use this to grease your loaf pan, but it’s also a crucial ingredient in the bread itself. Using olive oil in your bake promotes browning, keeps the bread from drying out too quickly, and helps to extend the shelf life of your treat!

Almond Flour: I love baking with almond flour. It brings a sweetness and slight nuttiness to every bake that you just don’t get with grain flour. It’s also gluten-free!

Gluten-free Oat Flour: Oat flour makes your dough lighter and fluffier. It also contains starch, which helps to bind the ingredients. Gluten-free bakes are infamously crumbly, but using gluten free oat flour goes a long way to combat this.

Baking Powder: This is your leavening agent. It produces carbon dioxide when heated, creating those tiny air bubbles we’re after in our dough.

Baking Soda: Yes, I use both baking powder and baking soda! I find the combination of the two helps give my bread that uniform, textbook even rise. I swear by it!

Ground Nutmeg: You’ll be using this in both your bread and your glaze. Ground nutmeg brings a hint of spice to proceedings.

Ground Cinnamon: Along with vanilla and nutmeg, cinnamon rounds of the trifecta of classic Christmas flavors.

Kosher Salt: This goes in both the bake and the glaze. You won’t be using much, but you’ll notice the difference if you cut it out!

Full-Fat Coconut Milk: Coconut milk forms the base of my boozy maple glaze. It’s got a perfectly neutral flavor, allowing the nutmeg, maple syrup, and brandy to really shine.

Brandy: Saving the best until last! This maple glaze wouldn’t be boozy without a healthy dash of your favorite brandy. Be generous with it, and pour yourself a glass to enjoy with your bread!

Recipe Customizations

• If you don’t want to make your own eggnog, store-bought will do just fine!
• Nutmeg is quite potent, so I’ve been sparing with the amounts I use in this recipe. If you can’t get enough of that Christmassy spice, feel free to up the amount.
• Why not sprinkle some crushed pistachio or icing sugar over the top? It’s an easy way to jazz up your presentation, and the flavors won’t be out of place in this naughty festive delight.

Tips for the Best Boozy Eggnog Bread

1. If you don’t have a digital thermometer, you can use a metal spike or skewer to check if your bread is done. Gently insert it into the baking loaf, and remove. If it pulls out clean, you’re ready to go!
2. As the glaze must cool to room temperature before pouring over the bread, I find it’s best to get the glaze going with ample time to spare. Otherwise, you’re left with a hot glaze and several hungry guests!
3. Take care when oiling your loaf pan. Covering every section in a nice light coating of oil ensures you don’t lose any chunks of loaf .

What Does It Taste Like?

Ooh, it’s dangerous.

The eggnog-enriched bread is silky, sweet and packed full of buttery, creamy deliciousness. This is a sumptuous, moist loaf with enough flavor to stand alone. But the glaze takes it to a whole other level.

The aromatics in this glaze are off the charts.  Fiery nutmeg, mouthwatering maple syrup and, of course, the boozy brandy all smell simply divine. And they pack a taste to match!

Dessert doesn’t get much better than this. Good luck sticking to a single slice!

How to Make Eggnog Bread:

Preheat your oven to 350 degrees Fahrenheit.

In one mixing bowl, whisk together your wet ingredients: The eggs (beat these lightly first), eggnog, maple syrup, olive oil, and vanilla extract.

In a separate bowl, mix your dry ingredients. This should include almond flour, gluten-free oat flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and kosher salt.

Pour your dry ingredients into the wet bowl, and stir until completely combined. Then, pour your mixture into a lightly oiled loaf pan.

Place your batter in the oven and bake for 45 to 50 minutes. Check regularly after 45 minutes to see when the loaf is done, as all ovens are different! Insert a digital thermometer into the center of the bread to check. The bread is fully cooked when it reaches an internal temperature of 190 degrees Fahrenheit.

Allow your bread to cool for at least 30 minutes in the pan. Run a knife around the edges of the bread, and carefully turn the loaf pan upside down on a cutting board to release it. Giving the base of the pan a tap with a spoon sometimes helps if it’s being stubborn!

Prepare the Boozy Glaze

Place a medium-sized skillet over heat, and add a can of full fat coconut milk, maple syrup, ground nutmeg, kosher salt, your favorite brandy.

Stir and bring the mixture to a full boil, then adjust the heat to keep it at a steady, rolling boil. 

Stir constantly until the glaze has thickened and turned slightly brown. This usually takes around 30 minutes.

Remove the skillet from the heat, and allow the mixture to come to room temperature.

Pour the glaze over the eggnog bread once the bread has fully cooled.

Cut into thick slices, and serve!

Bursting with flavor and boasting quite the boozy hit, this eggnog bread will have you coming back for more. If you’re as obsessed as I am, let me know in the comments below!

Fancy some more delightfully sweet breads? Try some of my other recipes!

More Quick Bread Recipes

• Cinnamon Swirl Apple Oat Bread
• Almond Flour Strawberry bread
• Healthy Oatmeal Double Chocolate Pumpkin Bread
• Vegan Oatmeal Banana Bread
• Double Chocolate Oatmeal Zucchini Bread

Enjoy this moist, warmly-spiced gluten free eggnog bread during the holiday season!

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