Eggnog Bread

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Eggnog Bread

As soon as I saw eggnog in stores, I snatched it up. Not only did I want to drink it, I wanted to add it to recipes!  Since I had great success with my Peanut Butter Bread recently…I figured why not Eggnog Bread?

Boy, was I ever glad I decided to make it….

Eggnog Bread_2

I find with eggnog, you can only drink so much. But you never want a carton to go to waste. So why not make eggnog bread?

Perhaps even a double batch 🙂 It would freeze really well. Heck, it would make a great gift to someone over the holidays.

Eggnog Bread_3

I used a soy-based nog, but use whatever kind of nog you like. I’ve also seen almond-based nog. Regular is fine too.  If you stick to the low-fat version, the nutrition should be similar to below.  I did a taste test the other day of soy-nog and almond-nog. You can see the brands and the comparison here.

For a double hit of eggnog, eat your eggnog bread washed down with a glass of eggnog. Sounds like a brilliant idea to me!

Eggnog Bread
Prep time
Cook time
Total time
Recipe type: Snack
Cuisine: American
Yield: 13
  • 1 egg
  • 2 egg whites (I used ¼ cup carton egg whites)
  • 1 cup low fat eggnog (I used So Nice Noel Nog)
  • 2 tsp rum extract (found in baking aisle)
  • 12 packets stevia (or ⅓ to ½ cup sweetener of choice eg. stevia baking formula, sucanat, coconut sugar, honey, etc - nutrition will change based on what you use)
  • 1 tsp vanilla
  • 2 Tbsp butter, melted
  • ⅓ cup unsweetened applesauce
  • 2¼ cup oat flour (or flour of choice)
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp nutmeg
  1. Preheat your oven to 350 degrees F. Spray your loaf pan with cooking spray & set aside.
  2. In a large bowl or stand mixer with paddle attachment, add all the wet ingredients and sugar (egg, egg white, eggnog, rum extract, vanilla, stevia, vanilla, melted butter and applesauce). Whisk it all together until blended and smooth.
  3. To the same bowl, add in all your dry ingredients (flour, baking powder, salt, nutmeg). Stir until combined.
  4. Pour batter into loaf pan and bake for approx 40 minutes, until its golden around the edges and a toothpick comes clean in the middle.
  5. Allow to cool fully in pan, then remove from pan and allow to cool further once removed from the pan.
  6. Store remainder in an airtight container. After a couple days, its a good idea to put in the fridge to keep it fresh longer.
  7. If freezing, wrap tightly in plastic wrap (2 layers).
Serving size: 1 slice (makes 13 slices) Calories: 99 Fat: 4 g Carbs: 14.4 g Sugar: 2 g Sodium: 200 mg Fiber: 1.8 g Protein: 3.6 g