Last Updated on April 1, 2026 by Sarah Leadon
Christmas just isn’t Christmas without eggnog. This Christmas eggnog bread recipe is the perfect way to use up all that eggnog. It is moist, fluffy, and filled with so much eggnog flavor.
The Ingredients
- Flour: I used Bob’s Red Mill Gluten-Free Flour Blend to make this Christmas eggnog bread. Yes, it’s grainy, I know. But it’s one of the only gluten-free flour blends I can find in my current area I sift it to remove some of the graininess. You don’t have to use the same gluten-free flour I did. You can make the bread with your favorite gluten-free flour blend.
- Eggnog: Eggnog adds fat, which gives the bread a moist texture and tender crumb. It also adds sweetness.
- Coconut Oil: Coconut oil adds moisture. Most eggnog breads use butter, but I prefer using oil because it gives it a softer, moister texture.
- Sugar: Gives the bread and glaze a sweet flavor.
- Eggs: Eggs give the bread a soft, tender crumb.
- Baking Powder: Helps the bread rise.
- Vanilla Extract: Complements the rum and enhances the eggnog flavor. A dash of vanilla complements the eggnog flavor.
- Nutmeg & Cinnamon: Provides a warm flavor that complements the eggnog.
- Powdered Sugar: Creates a sweet, spiced glaze when mixed with eggnog and vanilla extract.
How To Make Christmas Eggnog Bread
This Christmas eggnog bread recipe is so easy to make.
First, set your oven to 350°F and let it preheat. Next, spray a 9 by 5-inch loaf pan with nonstick spray. Line the loaf pan with parchment paper.
Sift the dry ingredients (gluten-free all-purpose flour, baking powder, nutmeg, salt, and cinnamon) in a medium bowl.
Whisk the wet ingredients (eggnog, sugar, coconut oil, vanilla extract, and eggs) in another bowl until combined.
Next, combine the dry ingredients and wet ingredients until combined.
Pour it into the prepared loaf pan. Bake the eggnog quick bread for 50-60 minutes, then let it cool completely.
Make the glaze by mixing the ingredients (powdered sugar, vanilla extract, eggnog, nutmeg, and cinnamon) in a small bowl until a glaze forms.
Drizzle the glaze over the eggnog bread and let it sit for 15 minutes until the glaze sets.
Tips For Making Christmas Eggnog Bread
- Use room temperature ingredients. This quick bread contains coconut oil. It can solidify when it touches cold ingredients. Using room temperature ingredients creates a smooth batter.
- Use full-fat eggnog. Full-fat eggnog gives it a moister, richer texture.
- Heat the quick bread. After you slice it, heat the bread in the microwave for 30-60 seconds. Sometimes gluten-free baked goods like cakes can have a dense texture. Heating them up makes the cake less dense and dry. It also intensifies the flavors of the quick bread.
Storing Christmas Eggnog Bread
You can store the eggnog bread in an airtight container. The bread will last at room temperature for 2-3 days. You can also store it in the fridge for up to 4-5 days.
Additionally, you can freeze the eggnog bread. But if you are planning to freeze the eggnog bread, do not glaze it. Let it cool down, then double-wrap the bread with a layer of plastic wrap. Place it in a zip-lock bag, press the excess air out, and seal it. Label the bread and freeze it for up to 3 months.
When you are ready to eat the bread, place it in the fridge and let it thaw overnight. Let it come to room temperature before making the glaze and adding it to the bread.
More Eggnog Recipes:
Coconut Milk Eggnog
Keto Eggnog Bundt Cake
Gluten-Free Eggnog Pancakes
Christmas Eggnog Bread
10
servings10
minutes1
hour298
kcal1
hour10
minutesThis Christmas eggnog bread is the perfect way for you to use up the surplus of eggnog you bought. This festive, flavorful bread combines the rich, creamy taste of eggnog with warm holiday spices like nutmeg and cinnamon. The moist eggnog bread is topped with a luscious eggnog glaze for a delightful holiday treat.
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Ingredients
- Bread:
2 1/2 cups gluten-free all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 1/4 cups eggnog
1 cup granulated sugar
1/2 cup coconut oil, melted
2 teaspoons pure vanilla extract
3 large eggs, room temperature
- Glaze:**:
1 cup powdered sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 –4 tablespoons eggnog
Directions
- Bread:
- Set your oven to 350°F and let it preheat, then grease a 9×5 inch loaf pan with nonstick cooking spray.
- Place the gluten-free all-purpose flour, baking powder, salt, nutmeg, and cinnamon in a fine-mesh sieve set over a medium bowl. Sift them into the bowl.
- Whisk the eggnog, sugar, coconut oil, vanilla extract, and eggs in another medium bowl until combined.
- Add the gluten-free flour mixture to the eggnog mixture and mix until combined.
- Pour the eggnog quick bread batter into the prepared loaf pan. Bake the eggnog quick bread for 50-60 minutes until a toothpick inserted into the quick bread comes out clean.
- Let the eggnog bread cool completely.
- *Glaze
- Whisk the powdered sugar, vanilla extract, and eggnog in a small bowl until a thick but pourable glaze forms.
- Drizzle the glaze over the eggnog bread and let it sit for 15 minutes until the bread absorbs the glaze.
Nutrition Facts
- Total number of serves: 10
- Calories: 298kcal
- Fat: 6g
- Cholesterol: 76mg
- Sodium: 35mg
- Potassium: 81mg
- Carbohydrates: 57g
- Fiber: 3g
- Sugar: 35g
- Protein: 6g
- Calcium: 145mg
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