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.

Winter Spice Bread With Nutmeg Icing {soaked, gluten free, dairy free, nut free, corn free}

2014-12-18 05:22:51

Yields 2

A sweet bread with the flavors of cinnamon and nutmeg.

Write a review

Save Recipe

Print

Bread

1. 2 cups any combination gluten free flour
2. 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)
3. 1/2 - 3/4 cups organic cane sugar or coconut sugar (depends on your taste)
4. 1/4 cup honey
5. 1 tsp. baking soda
6. 2 tsp. cream of tartar
7. 2 tsp. tapioca flour or arrowroot
8. 1/4 cup coconut oil (or butter), melted
9. 1 tsp. sea salt
10. 1 tsp. nutmeg
11. 1/4 tsp. cinnamon
12. 1 tsp. vanilla
13. 2 eggs

Icing

1. 6 Tbsp. tapioca flour (or arrowroot)
2. 2 Tbsp. honey
3. 2 tsp. coconut milk
4. 1/2 tsp. vanilla
5. 1/2 tsp. nutmeg
6. 2 Tbsp. cane sugar
7. pinch of salt

Bread

1. In a large bowl combine the flour and soaking liquid.
2. Cover and let set 7-24 hours.
3. Heat the oven to 350*F. Grease two bread pans (one large, one medium)
4. Add the sugar, honey, soda, cream of tartar, tapioca, oil, salt, nutmeg, cinnamon and vanilla. Beat.
5. Add the eggs. Beat until well combined.
6. Pour the batter into the prepared pans.
7. Bake for 50 - 55 minutes.
8. Allow to cool before serving.

Icing

1. Combine all of the ingredients in a medium bowl.
2. Mix until well combined.
3. Pour over bread or serve with individual pieces.

Notes

1. Use at least 1/3 cup starchy flour in the flour mix (tapioca flour, white rice flour).
2. This bread freezes well.
3. 1/2 cup mini chocolate chips can be added to the batter.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/