This moist gluten free bread loaf made with eggnog, brandy and nutmeg, topped with a brandy glaze makes the perfect Christmas morning treat or holiday gift!
I’ll be honest, I always thought I hated eggnog because I remember trying it as kid and not liking it. But, one day I was grocery shopping and saw a large display of eggnog and thought I would give it a try again… and guess what?! It’s pretty darn good!
I don’t think I could drink a large glass of it because it’s a little too rich for me, but when used in baking it’s pure perfection! Even if you think you’re not an eggnog fan, I say give this gluten free eggnog bread a chance! The eggnog flavor is subtle enough to not overpower the bread, yet the mixture of the eggnog, brandy and nutmeg is enough to make a lasting impression!
This bread is moist and light, almost like a sponge cake, rather than a dense loaf of gluten free bread!
Toasting slices and topping it with butter is the perfect simple breakfast on Christmas morning.
For the Bread:
- 2 cups gf flour (I used Cup4Cup as always)
- 1 Tbsp baking powder
- ½ tsp salt
- 1 cup sugar
- 1 egg
- 1 ½ cups eggnog
- 1/3 cup Greek yogurt (I use plain, but you could use vanilla if you prefer it sweeter)
- 1 tsp vanilla
- 2 tsp brandy
- 1/2 tsp ground nutmeg
For the Glaze:
- ½-1 cup powdered sugar
- 2 Tbsp eggnog
- 2 tsp brandy (optional)
- 1/4 tsp nutmeg
- Preheat oven to 350 degrees. Grease a 9 inch bread pan and set aside.
- Mix sugar, egg, vanilla, Greek yogurt, brandy and eggnog in bowl until combined.
- Then stir in dry ingredients until evenly mixed.
- Pour batter into your prepared pan.
- Bake in oven for 60-65 minutes or until toothpick comes out clean when inserted.
- Allow bread to cool.
- Mix glaze and pour over loaf of bread.
- Are you an eggnog fan?