This bread almost didn’t get baked. I was so keen on the vegan eggnog I showed you yesterday that I could barely fathom the idea of using it for anything other than sipping on.
But I remembered what they taught me in finance school about diversifying my portfolio and not putting all my eggnog in one basket, so I heeded the advice of my elders, re-allocated my assets, and my return on investment was muy fantástico.
This eggnog bread is luscious, so very gluten free, full of all natural ingredients, naturally sweetened, and it has the most pleasant eggnog flavor and silky texture. And then there’s the boozehound glaze. The glaze is nothing more than coconut milk, pure maple syrup, brandy, and nutmeg. It smells so good, you’ll want to wear it like perfume.
This bread is not vegan, but if you would like to make it vegan, you can work your flax egg magic. You can be a Samurai.
This bread. This nog-forsaken bread in all its boozy glazed-up splendor. It’s the best loaf I’ve ever made. It trumps loaves big and small. Unspeakable things were done to this bread.
There are times you look at yourself in the mirror, and you’re all, “daaaamn, I look good.” That happens immediately after you bake this bread.
My shnoz went into a hyperbolic systolic mitochondrial infarction while I was snapping photos of this bread + glass of brandy. I got love drunk off the whole kitten caboodle.
toora loora toora loo rye aye…..
This bread is good for you! 😉
For the Gluten Free Eggnog Bread:
- 2 eggs, lightly beaten
- 1 cup eggnog
- ½ cup pure maple syrup
- 2 tablespoons olive oil
- 1 tablespoon pure vanilla extract
- 1 cup almond meal/flour
- 1 cup gluten-free oat flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt.
For the Boozy Maple Glaze
- 1 (14-ounce) can full fat coconut milk
- 2 tablespoons pure maple syrup
- 3 tablespoons brandy
- 1/8 teaspoon ground nutmeg
- ¼ teaspoon kosher salt
To Bake the Bread:
- Preheat the oven to 350 degrees F and lightly oil a 8.5” loaf pan.
- In a mixing bowl, whisk together the first 5 (wet) ingredients.
- In a separate bowl, mix together the remaining 7 (dry) ingredients.
- Pour the dry ingredients into the bowl with the wet and stir until combined.
- Pour the batter into the oiled bread pan.
- Bake 45 to 50 minutes, or until the bread tests clean (I baked for 45 minutes, turned the oven off, and left the bread in the hot oven for an additional 5 minutes).
- Allow the bread to cool at least 30 minutes. Run a knife between the bread and the loaf pan, turn the loaf pan upside-down onto a cutting board to release the bread.
To Prepare the Glaze:
- While the bread is baking, add all ingredients of the glaze to a medium-sized skillet and bring it to a full boil.
- Allow the glaze to boil at a medium boil-rate (not too gentle, but not out of control), stirring consistently, until the glaze has thickened and has turned slightly brown/tan, about 30 minutes.
- Remove the skillet from the heat and allow it to sit at room temperature until ready for use.
- Pour the glaze over the cooled eggnog bread and serve thick slices. With booze.
Nutrition InformationServing Size 1 grams
Amount Per Serving Unsaturated Fat 0g