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Paleo Eggnog Bread with Maple Frosting

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!
Course Bread, Breakfast
Cuisine Holiday
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 Servings
Calories 540kcal


  • 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


  • 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!


Sodium: 175mg | Calcium: 116mg | Vitamin C: 1mg | Vitamin A: 94IU | Sugar: 23g | Fiber: 4g | Potassium: 102mg | Cholesterol: 61mg | Calories: 540kcal | Trans Fat: 3g | Saturated Fat: 12g | Fat: 42g | Protein: 8g | Carbohydrates: 39g | Iron: 2mg