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.
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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. So it was a big no-go.
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?!
Did you make this Eggnog Bread recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
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 speaking of Christmas, if you’re looking for some last-minute gift ideas, be sure to check out my Holiday Gift Guide for Gluten Free Bakers. It features my cookbook, The Gluten-Free Quick Breads Cookbook, and a few of my favorite things to accompany it!
And now, time to get down to business and discuss a few things about this Gluten Free Eggnog Bread Recipe…
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Key Ingredients in Eggnog Bread
- Eggnog – there are so many kinds to choose from. Regular, dairy free, lactose free… your options are good! Be sure to get a regular flavored one though, like Classic or Golden. I used Lactaid Eggnog (not sponsored) which has a beautiful golden hue.
- Nutmeg – I use ground nutmeg in the bread batter for flavor. I also grate some fresh nutmeg over the top of the bread after I add the icing.
- Vinegar – a little bit of vinegar in this recipe gives the quick bread a soft, tender, and moist crumb. You can use Apple Cider Vinegar or regular White Vinegar.
- Gluten Free Flour – I use my Nightshade Free Gluten Free Flour Blend in this recipe. If you use a flour blend that contains xanthan gum, omit what I called for in the recipe.
Equipment Needed to Make Quick Breads
- 9 x 5 inch loaf pan – an 8.5 x 4.5 inch loaf pan will work too.
- Parchment Paper – I like to line my loaf pan with parchment paper but for this recipe, it’s optional since there isn’t a streusel topping.
- Hand Mixer – an electric hand mixer is the way to go if you want to make the icing quickly!
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.
So Delicious, Blue Diamond Almond Breeze, Califia Farms, and Silk all make a dairy free eggnog. There are so many options now!
If you prefer homemade, A Mind “Full” Mom makes a great dairy free eggnog with coconut milk.
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 and as a garnish on the icing at the end.
Without it, it might taste a little bland or like it’s missing something. As small as it may sound, it really is a key ingredient.
Can I leave off the Eggnog Icing?
Um, yeah you can but the question is, why would you want to?! Ok but really, you can leave off the icing. Like with any of my other gluten free quick bread recipes, glazes and icings are always 100% optional.
How to Make Eggnog Bread
Step 1. Preheat oven to 350 degrees. Spray a 9×5 inch loaf pan with non-stick spray and then line it with parchment paper.
Step 2. In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, and nutmeg. Set aside.
Step 3. In a medium bowl, whisk together the eggs, eggnog, oil, vinegar, and vanilla extract.
Step 4. Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 5. 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.
Step 6. Cool completely on a wire rack before icing.
Step 7. 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.
Step 8. 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).
Tips for Making Eggnog Quick 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.
Other Recipes Using Eggnog To Try:
- Eggnog Cake with White Chocolate Ganache Whipped Cream Frosting
- Gluten Free Eggnog Muffins
- Eggnog French Toast
- Eggnog Creme Brûlée (Sugar Salt Magic)
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This Gluten Free Eggnog Bread recipe can also be found on Food Fanatic where I am a regular contributor.
For the Bread:
- 2 cups gluten free flour blend (see notes)
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ - ½ teaspoon ground nutmeg (see notes)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup eggnog, room temperature
- 1/3 cup avocado oil (canola or vegetable oil can be subbed)
- 1 tablespoon white vinegar
- 1 ½ teaspoons pure vanilla extract
For the Icing:
- 1 cup powdered sugar
- 1 Tablespoon butter, softened
- 1-2 Tablespoons Eggnog
- ½ teaspoon pure vanilla extract
- ½ teaspoon rum extract
- Pinch of fine sea salt
- Preheat oven to 350 degrees. Spray a 9x5 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, nutmeg, and sugar. 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).
- I use my Nightshade-Free Gluten Free Flour Blend in this recipe. If your flour blend contains xanthan gum, omit what I called for in the recipe.
- Use ¼ teaspoon nutmeg for a subtle hint of nutmeg. Use ½ 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.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 275
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 12 servings.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.