Winter spice bread is a gluten free sweet bread filled with spice and topped with a delicious nutmeg icing.I love having sweet breads on hand. They make great snacks or breakfasts. I also love them with a big bowl of nourishing soup.
In the winter I don’t do as many fruity breads. I gravitate towards warming foods with a hint of spice.
So I created this winter spice bread. It has a bit of nutmeg and cinnamon for flavor. You could also add mini chocolate chips for extra sweetness.
I love that this winter spice bread is soaked for easier digestion. It also makes two loaves. So it lasts us a few days. One of them could go to the freezer…but our second loaf usually doesn’t make it.
Just for an extra bit of flavor I created a nutmeg icing. You can top the whole loaf of winter spice bread with the icing or drizzle it on individual pieces. The icing soaks in and creates a rich, gooey treat. It’s almost like eating cake!
My kids really enjoyed this bread. The whole family did!
Whether you want a special breakfast or the perfect side for your soup, winter spice bread is just what you need.
If you like a little more rise in your bread you can use baking powder. But if you are corn free the baking soda/cream of tartar combination works well. Beating the egg whites separately and folding them into the batter will also make the bread less dense.
The great thing about a soaked bread is that you can prepare half of it one day and finish it the next. Breaking it up into shorter steps really makes baking bread easy! I soak my flour one day and then get the bread in the oven quickly the next morning.
Winter spice bread is a perfect treat all winter long. Make a big batch so you can stock your freezer.
- 2 cups any combination gluten free flour
- 1 cup total soaking liquid (at least 2 Tbsp. lemon juice, water kefir, kefir or yogurt + enough water, milk or coconut milk to equal one cup)
- 1/2 - 3/4 cups organic cane sugar or coconut sugar (depends on your taste)
- 1/4 cup honey
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 2 tsp. tapioca flour or arrowroot
- 1/4 cup coconut oil (or butter), melted
- 1 tsp. sea salt
- 1 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1 tsp. vanilla
- 2 eggs
- 6 Tbsp. tapioca flour (or arrowroot)
- 2 Tbsp. honey
- 2 tsp. coconut milk
- 1/2 tsp. vanilla
- 1/2 tsp. nutmeg
- 2 Tbsp. cane sugar
- pinch of salt
- In a large bowl combine the flour and soaking liquid.
- Cover and let set 7-24 hours.
- Heat the oven to 350*F. Grease two bread pans (one large, one medium)
- Add the sugar, honey, soda, cream of tartar, tapioca, oil, salt, nutmeg, cinnamon and vanilla. Beat.
- Add the eggs. Beat until well combined.
- Pour the batter into the prepared pans.
- Bake for 50 - 55 minutes.
- Allow to cool before serving.
- Combine all of the ingredients in a medium bowl.
- Mix until well combined.
- Pour over bread or serve with individual pieces.
- Use at least 1/3 cup starchy flour in the flour mix (tapioca flour, white rice flour).
- This bread freezes well.
- 1/2 cup mini chocolate chips can be added to the batter.
This bread looks great! I’ll be making some this week!