Best Gluten Free Eggnog Bread Recipes

Gluten Free Eggnog Bread image

Provided by Sylvan Green

Time 1h30m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 15

2 1/2 cups gluten-free flour, blend
2 teaspoons xanthan gum
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon fresh grated nutmeg
1 teaspoon gluten free baking powder
1 teaspoon baking soda
1/4 cup butter, melted
1 tablespoon honey
1 cup prepared gluten-free eggnog
1 teaspoon rum extract
1 teaspoon vanilla extract
2 large eggs
4 tablespoons chopped red and green glazed cherries
1/2 cup chopped walnuts

Steps:

Heat oven to 350°F Combine all dry ingredients in a large bowl (except cherries and walnuts) and sift together well.
Take 2 tablespoons of this and toss the chopped cherries in it until they are coated. set the cherries aside.
Beat the wet ingredients together and dump into the dry ingredients. Mix just until blended, fold in the cherries and walnuts. Spray a 8x4 loaf pan with non-stick spray and spoon the batter into it. Smooth the top with a spatula and spray more non-stick spray over the top. Bake for 50 to 60 minutes or until toothpick inserted into center comes out clean.
Cool for 5 minutes. turn out onto rack and brush butter on hot loaf.
Let cool completely before slicing. Wrap in plastic wrap or store in a freezer bag in the fridge. This bread freezes well.

Nutrition Facts : Calories 134, Fat 7.9, SaturatedFat 3, Cholesterol 45.4, Sodium 240.9, Carbohydrate 14.8, Fiber 0.3, Sugar 14.2, Protein 1.8

Christmas Eggnog Bread image

Provided by luvcookn

Time 1h15m

Yield 1 large loaf, 10 serving(s)

Number Of Ingredients 13

1/2 cup packed brown sugar
1/2 cup white sugar
1 large egg
1/4 cup butter or 1/4 cup hard margarine, melted
1 1/2 cups eggnog
1 teaspoon rum or 1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2/3 cup chopped pecans or 2/3 cup walnuts
1 cup cut mixed glace fruit

Steps:

Beat sugar and egg in mixing bowl.
Beat in melted butter.
Add eggnog and extract. Mix.
Sift flour, baking powder, salt, cinnamon and nutmeg over the eggnog mixture.
Stir until moistened.
Mix in nuts and fruit.
Turn into greased 9x9x3 loaf pan.
Bake at 350 degrees for about 1 hour until an inserted wooden pick comes out clean.
Let stand for 20 minutes.
Turn out onto rack to cool.
Variations: Use measurements above.
Pecan and Dried Cranberries.
Pineapple and Coconut (drain pineapple).
Walnut and Raisin (raisins soaked in Apricot brandy or any other fruity juice and then drained).