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This moist and perfectly spiced Eggnog Cinnamon Bread is everything you want baking in your kitchen this holiday season!! With a cinnamon swirl, hints of maple syrup and nutmeg, and an optional eggnog glaze on top, this bread is ideal for Christmas brunch or a cozy winter treat. Less than 15 minutes of prep and 45 minutes of baking is all it takes to enjoy this holiday classic!
Eggnog has always been a favorite Christmas flavor for me. Growing up, my family enjoyed it almost every night in December as a special treat. I love taking childhood classics and turning them into something amazing!! That’s exactly what we’re doing with this Eggnog Cinnamon Bread, and honestly, it might just become my new favorite loaf!!!! While I adore my Cranberry Apple Bread, Pumpkin Banana Bread with Chocolate Chips, and Double Chocolate Banana Bread, this eggnog version is irresistible.
As a nutritionist, I love taking sweet treats and making them a bit healthier, like I do in my other grain-free and naturally sweetened breads!!
What You’ll Love About This Eggnog Cinnamon Bread
- Super moist and tender thanks to the eggnog
- Cozy holiday flavors of cinnamon, nutmeg, and allspice
- Naturally sweetened with maple syrup and coconut sugar
- Grain-free and made with almond flour for a healthier twist
- Quick and easy to make with less than 15 minutes of prep time
- Optional glaze adds an extra festive touch for holiday brunch!!
How to Make Eggnog Cinnamon Bread
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients in one bowl: almond flour, coconut flour, baking soda, cinnamon, nutmeg, allspice, and salt.
- Whisk wet ingredients in another bowl: eggs, eggnog, maple syrup, and coconut sugar.
- Make the cinnamon swirl by combining cinnamon and coconut sugar in a small bowl.
- Combine wet and dry until smooth, making sure there are no dry pockets.
- Layer the loaf: Pour half the batter into the loaf pan, sprinkle half of the cinnamon mixture over the top, then add the remaining batter and sprinkle the rest of the cinnamon mixture on top. This creates the signature swirl in the center!!
- Bake for 38-42 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Optional glaze: Mix powdered sugar, eggnog, butter, and cinnamon. Drizzle over cooled bread for an extra festive touch!!
Pro Tips
- For extra swirl, gently swirl a knife through the batter after layering.
- Make sure the batter is fully mixed but do not overmix, or the bread can become dense.
- Serve slightly warm for the best aroma and soft texture.
Serving and Storage
Slice and enjoy after the bread cools for at least 30 minutes. Store slices in the fridge for up to a week. For longer storage, freeze slices in an airtight container. Thaw at room temperature for about 25 minutes before serving.
Dairy-Free Option: Use a non-dairy holiday nog like So Delicious or Califia Farms.
This Eggnog Cinnamon Bread is a must-try holiday recipe that pairs perfectly with a cup of coffee or hot cocoa!! It’s naturally sweet, cozy, and a healthier twist on a classic Christmas treat. If you’re baking this for the holidays, my Free Holiday Guide is full of festive recipes and entertaining ideas to make the season even sweeter.
Eggnog Cinnamon Bread
Ingredients
For the Eggnog Bread:
- 2.5 cups Blanched almond flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp sea salt
- 2 large eggs
- 1/2 cup eggnog*
- 1/3 cup real maple syrup
For the cinnamon swirl:
- 1/3 cup coconut sugar
- 2 tsp cinnamon
For the Eggnog Glaze (optional):
- 2 tbsp butter , (or coconut butter)
- 6 tbsp powdered sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp eggnog
Instructions
- Preheat the oven to 350 degrees F. Prepare an 8×4 inch loaf pan (or a 9×5 loaf pan) by gently greasing. Set aside.
- Combine the dry ingredients: flours, spices, baking soda, and salt in a large bowl.
- In a smaller bowl, combine the wet ingredients: eggs, maple syrup, and eggnog. Whisk until smooth. Pour into the dry ingredients. Using a wooden spoon or rubber spatula, stir to combine until no dry pockets remain.
- In a small bowl, make the cinnamon swirl by stirring together the cinnamon and coconut sugar.
- Pour half of the bread batter into the prepared pan and smooth out. Sprinkle half of the cinnamon/sugar mixture on top. Pour the remaining batter on top of the cinnamon/sugar and spread until even. Sprinkle remaining cinnamon/sugar. Transfer the pan to the oven.
- Bake for 35-42 minutes (this depends on the pan and the oven). For my 8×4 pan, 40 minutes was perfect. If using a 9×5, start checking it at the 35 minute mark. Remove from oven when a toothpick inserted comes out clean.
- While bread is cooling make the glaze. Melt the better and stir in powdered sugar and spices. Pour in the eggnog, and whisk until smooth. Drizzle on top after the bread is somewhat cooled (at least 10 minutes). Wait another 10 minutes or so for it to dry before slicing.
Yum! I had to make this recipe right away. It is moist, flavorful and delicious. It’s disappearing quickly.