This Paleo Eggnog Bread is perfectly spiced and topped with a delicious paleo maple frosting, making the best gluten free holiday bread. It’s great for a paleo breakfast, snack, or dessert!
I probably tested this bread five time to make sure it was absolutely perfect! The perfect amount of spice, the perfect texture… this bread is just that! A chewy crust on the inside and moist on the inside.
Paleo Eggnog Bread Ingredients
- Almond Flour
- Tapioca Flour
- Coconut Sugar
- Baking Soda
- Cinnamon
- Cloves
- Nutmeg
- Pure Maple Syrup
- Coconut Oil
- Eggs
- Vanilla
- Palm Oil Shortening
How To Make Eggnog Bread
In a medium sized bowl, mix all dry ingredients.
Add syrup, melted coconut oil, eggs, and vanilla and mix well with a wooden spoon or spatula until combined.
Allow batter to sit for 5 minutes until slightly thickened and slightly airy.
Pour batter into a bread pan lined with parchment paper and bake for 30-35 minutes at 350F, until a toothpick inserted into the middle of the bread comes out clean.
Remove from oven and allow to cool fully.
Using an electric mixer, whip the palm oil shortening, syrup, and spices until combined and fluffy.
Frost fully cooled bread and enjoy!
Baking with Tapioca Flour
You’ll notice most of my paleo baked goods recipes include tapioca flour. I love baking with tapioca flour because it gives the treats a light and airy, yet chewy texture.
For breads specifically, tapioca flour gives a nice crispness to the crust that holds the bread together so well!
How to Store Paleo Bread
This bread stores very well in an airtight container on the counter or in the fridge!
Save this recipe for later, pin it here!
Paleo Eggnog Bread with Maple Frosting
Ingredients
- 2 cups Almond Flour
- ½ cup Tapioca Flour
- ¼ cup Coconut Sugar
- 1 tsp Baking Soda
- 1 Tbsp Cinnamon
- 2 tsp Cloves
- 1 tsp Nutmeg
- ½ cup Pure Maple Syrup
- ¼ cup Coconut Oil melted
- 3 Eggs
- 1 tsp Vanilla
Paleo Maple Frosting
- ¾ cup Palm Oil Shortening
- ¼ cup + 1 Tbsp Pure Maple Syrup
- 1 tsp Cinnamon
- ½ tsp Cloves
Instructions
- In a medium sized bowl, mix all dry ingredients.
- Add syrup, melted coconut oil, eggs, and vanilla and mix well with a wooden spoon or spatula until combined.
- Allow batter to sit for 5 minutes until slightly thickened and slightly airy.
- Pour batter into a bread pan lined with parchment paper and bake for 30-35 minutes at 350F, until a toothpick inserted into the middle of the bread comes out clean.
- Remove from oven and allow to cool fully.
- Using an electric mixer, whip the palm oil shortening, syrup, and spices until combined and fluffy.
- Frost fully cooled bread and enjoy!
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