Go Back

Mouthwatering Gluten-Free Eggnog Bread

A delightful gluten-free bread infused with the festive flavors of eggnog, nutmeg, and vanilla, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American, Holiday
Calories: 190
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup eggnog (store-bought or homemade)
  • ½ cup granulated sugar
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups gluten-free all-purpose flour Can substitute with whole wheat flour, adjust liquids as necessary.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or a non-stick spray.
  2. In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, eggnog, and vanilla extract until well combined.
  3. In a separate bowl, combine the gluten-free flour, baking powder, baking soda, and spices (nutmeg, cinnamon, and salt). Mix well.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan. Optionally sprinkle a little extra nutmeg on top.
Baking
  1. Bake in the oven for about 50–55 minutes or until a toothpick inserted into the center comes out clean.
  2. Remove from the oven and allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  3. Once cooled, slice and serve with your favorite toppings!

Notes

Store completely cooled bread in an airtight container for up to 3 days or wrap tightly and freeze for up to three months.