This deliciously moist and perfectly spiced Eggnog Cinnamon Bread is exactly what you want baking in your oven right now. With a cinnamon swirl in the middle, hints of maple syrup and nutmeg, and an eggnog glaze on top, you’ll want this for Christmas brunch! Less than 15 minutes of bake time and 45 minutes of bake time is all you need.
Eggnog will forever go down as a classic flavor of Christmas that I love. It reminds of childhood as my family consumed it almost every night in December as a treat. As most of you know, I love taking some of my childhood classics and turning them into something amazing!!
That’s what we’re doing today with Eggnog Cinnamon Bread. And you guys, it just might go down as my favorite bread yet!!!! While I love my Cranberry Apple Bread, Pumpkin Banana Bread with Chocolate Chips, and my Double Chocolate Banana Bread, I am seriously obsessed with this flavor combo.
It’s so ridiculously moist (thank you eggnog), and has those cozy spices that remind you of the holidays: cinnamon, nutmeg, and allspice. As a nutritionist, I love to take sweet treats and make them a bit healthier. This one is naturally sweetened with maple syrup and coconut sugar, and grain-free with almond flour. The result? The yummiest buttery texture!
How to make Eggnog Cinnamon Bread
This recipe comes together so easily with just a handful of ingredients. Less than an hour and this loaf is ready to devour!
Here is what you’ll need:
- Almond flour
- Coconut flour
- Baking soda
- Sea salt
- Maple syrup
- Coconut sugar
You can also make an optional glaze with additional eggnog, butter or coconut butter, more spices, and powdered sugar!
To make this easy eggnog bread, just mix the dry ingredients in one bowl, and wet ingredients in another. Additionally, create the cinnamon swirl by mixing together cinnamon and coconut sugar and set aside.
Stir together the wet and dry ingredients until no dry pockets remain. Pour half of the mixture into a loaf pan (8×4 or 9×5). Sprinkle half of the cinnamon/coconut sugar over the batter, than top with remaining batter and remaining coconut sugar/cinnamon. This middle layers creates the swirl in the center! Bake for 38-42 minutes.
After bake time is complete, you can add the optional glaze of butter, powdered sugar, eggnog, and cinnamon.
Serving and Storing:
As soon as the bread cools for at least 30 minutes, you can slice and serve.
To store, cut into slices and place in the fridge. It can sit at room temperature for a day, but is best stored in the fridge.
To freeze (my favorite option), cut into slices first, then freeze in an air tight container. Bring to room temperature (takes about 25 minutes) before enjoying.
Can you make this dairy-free?
Other Holiday treats you will enjoy!
Eggnog Cinnamon Bread
Less than 15 minutes of prep time is all you need to make this simple and absolutely delicious Eggnog Cinnamon Bread! This grain-free bread is tender and moist, and perfectly spiced.
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
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.
*You can use dairy-free eggnog like a Holiday Nog.