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Eggnog bread was a creation of mine from about 15 years ago, long before I was plant-based or an athlete. Truth be told, it was my go-to holiday food gift for friends/teachers & neighbors for years. Everyone I shared it with clamored over the flavor and moist texture of this treat. Plus, it was a nice disparity from the sea of cookies everyone had in their kitchen.
As time has passed, I'll admit, I hadn't made this treat in several years. Going plant-based, I never quite found an equal counterpart to a traditional eggnog until now. I've tried this recipe with several vegan nogs and I found success with most brands. I've suggested the best products below, in the recipe, that worked nicely in my opinion. I prefer to make small loaves for gifting. They are the perfect size and let's face it, most people are drowning in other holiday sweets & treats. However, this recipe would work perfectly in a regular size loaf pan as well.
This recipe can be subbed out with traditional products like butter and eggnog but I wanted to take a healthier approach as much as possible while keeping with the integrity of my original recipe. I hope you give this recipe a try. Also perfect on Christmas morning amidst the wrapping paper flying and children giggling for a fun and easy breakfast or brunch idea.
2 flax/chia eggs (see notes below)
1 1/2 cups of vegan nog (I used So Delicious holiday nog in this recipe but Califia Nog also worked perfectly)
2 tsp Spiced Rum
1/3 cup coconut sugar
1 teaspoon vanilla extract
1/2 cup vegan butter at room temperature
2 1/4 cup all purpose flour
1 (3.4 ounces of powdered) package of instant vanilla pudding mix (see pic)
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1. Preheat oven to 350.
2. Spray your loaf, muffin etc. pan with non stick spray.
3. In a small bowl or measuring cup add 2 tablespoons flax meal or a flax/chia meal mixed with 6 tablespoons of water.
4. Stir and let that sit for 3-4 minutes to thicken up.
5. And the pudding mix.
*Flax egg mixture will thicken up nicely to replace the eggs in the recipe.
6. Meanwhile, in your mixer using the paddle, mix together the flax eggs, eggnog, rum, sugar, vanilla and butter.
7. The butter will remain clumpy but that is just fine.
8. In a separate bowl, sift the flour, pudding mix, baking powder, salt and nutmeg.
9. Add the dry mixture to the wet and blend until incorporated. Avoid over mixing.
10. Again, the butter will remain clumpy and this is to be expected. The butter will melt when cooking.
11. The dough will be thicker - be aware.
12. Pour into your prepared choice of pan(s).
13. Bake your mini loaves for approximately 34-36 minutes or until a toothpick comes out clean.
14. A regular loaf pan will take about 45-55 minutes.
1 cup sifted vegan powdered sugar 2 tsp eggnog
2 tbl Spiced Rum
1/8 tsp of ground nutmeg
1. Whisk together and pour over your completely cooled eggnog bread.
2. Once the glaze firms up and dries, you can pack into gift baggies & tie with a festive ribbon.
3. You can also store in the refrigerator for up to 4-5 days.