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.
Servings: 10
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 8x4 inch loaf pan (or a 9x5 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 8x4 pan, 40 minutes was perfect. If using a 9x5, 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.
Notes
*You can use dairy-free eggnog like a Holiday Nog.