IS EGGNOG GLUTEN FREE RECIPES

Name: Gluten Free Eggnog Bread Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Cuisine: Gluten Free
Ingredients: 2 cups sharon’s nightshade-free gluten free flour blend , (see notes); 1 teaspoon xanthan gum; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1/4-1/2 teaspoon ground nutmeg, (see notes); 1 cup granulated sugar; 2 large eggs, room temperature; 1 cup eggnog, room temperature; 1/3 cup avocado oil, (canola or vegetable oil can be subbed); 1 tablespoon white vinegar; 1 1/2 teaspoons pure vanilla extract; 1 cup powdered sugar; 1 tablespoon butter, softened; 1-2 tablespoons eggnog; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon rum extract; pinch of fine sea salt

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GLUTEN FREE EGGNOG BREAD RECIPE - FOOD FANATIC

Gluten Free Eggnog Bread Recipe - Food Fanatic image

This easy Gluten Free Eggnog Bread is a great way to make the most of holiday flavors or to use up the leftover eggnog in your fridge. It makes a great holiday gift too!

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 12

Number Of Ingredients 18

Ingredients

2 cups sharon’s nightshade-free gluten free flour blend, (see notes)
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4-1/2 teaspoon ground nutmeg, (see notes)
1 cup granulated sugar
2 large eggs, room temperature
1 cup eggnog, room temperature
1/3 cup avocado oil, (canola or vegetable oil can be subbed)
1 tablespoon white vinegar
1 1/2 teaspoons pure vanilla extract
1 cup powdered sugar
1 tablespoon butter, softened
1-2 tablespoons eggnog
1/2 teaspoon pure vanilla extract
1/2 teaspoon rum extract
pinch of fine sea salt

Steps:

Preheat oven to 350°F. Spray a 9x5 inch loaf pan with non-stick spray and then line it with parchment paper. In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, and nutmeg. Set aside. In a medium bowl, whisk together the eggs, eggnog, oil, vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Transfer the batter to the prepared baking pan and bake at 350 degrees for 50-55 minutes or until a cake tester comes out clean. Cool completely on a wire rack before icing. To make the icing, add the powdered sugar, butter, 1 tablespoon eggnog, vanilla extract, rum extract, and a pinch of salt to a large bowl. Use an electric hand mixer to mix until smooth and creamy. Add an extra tablespoon of eggnog to thin if the icing is too thick. Spread over the cooled bread and top with freshly grated nutmeg or a very small sprinkle of ground nutmeg (optional).

Nutrition Facts : ServingSize 1 slice, Calories 211 calories, FatContent 9 g, CarbohydrateContent 30 g, FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 2 g, SodiumContent 180 mg, SugarContent 28 g

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