Many years ago, before food allergies were an issue in our home, I used to make an amazing eggnog bread that was vegan. I decided to revisit it and make the recipe so Alistaire could enjoy it. This time around it has eggs and real eggnog, along with hemp seeds instead of pecans, but taste wise, it is so close to the original. If anything, it’s more decadent from the full fat nog, with a lovely crumb. A bit of butter spread on, and it’s tea time!
Gluten Free Eggnog Bread
- 2 large eggs, room temperature
- ¾ cup granulated sugar
- ¼ cup neutral oil, such as avocado
- 1 cup full fat organic eggnog*
- 2¼ cups gluten-free 1 to 1 flour
- 2 tsp baking powder
- 1 tsp fine sea salt
- ½ cup hemp seeds
- ½ cup raisins
- ½ cup dried cherries
Preheat oven to 350°, lightly spray or oil an 8×4″ bread pan.
In a large mixing bowl, whisk together the eggs, sugar, oil, and eggnog.
In a small bowl stir together the flour, baking powder, salt, and hemp seeds.
Add dry to wet, mix together. Fold in raisins and cherries.
Scrape batter into prepared bread pan, smooth out.
Bake for 60 to 70 minutes, until golden on top, check with a chopstick or knife in center.
Let cool before loosening edges, and turning out onto cooling rack. Let cool fully before slicing with a bread knife. Keep covered.
To make vegan, use 2 Tablespoons ground flaxseed meal and 6 Tablespoons water, instead of eggs.
*Substitute your favorite non-dairy holiday nog for the eggnog, So Delicious makes a coconut one that is thick and tastes pretty close to the real stuff.
If using a different gluten-free flour mix, make sure it contains xantham gum, otherwise you will need to figure out the ratio for it.
To convert to wheat flour, use the same amount called for. (Convert 2¼ cups to 270 grams weighed all-purpose flour.)