Vegan Eggnog Bread
Serve the quick bread to your guest as a breakfast, a dessert, or just as a treat with a hot beverage.
Equipment
- 1 9 x 5 Glass Loaf Pan
Ingredients
- 1 1/2 Cup All Purpose Flour
- 3/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/8 tsp Salt
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Ground Nutmeg
- 1/2 Cup Pure Cane Sugar
- 3 Tbsp Oil I used avocado oil for this bread.
- 2 Powdered Egg Substitute Equal to 2 eggs.
- 1 1/2 Cups Non dairy Eggnog
Glaze
- 3/4 Cup Powdered Sugar
- 1 Tbsp Oil I used avocado oil in the glaze.
- 1 Tbsp Plant Based Milk I used a unsweetened vanilla almond milk.
- 1 Tbsp Brewed Coffee
Instructions
The Bread
- Preheat the oven to 375° F.
- Grease a 9×5 inch glass loaf pan, set aside.
- In a small bowl mix the powdered egg substitute together and set aside.
- Next in a medium sized mixing bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, sugar, and salt.
- Continue by adding the vanilla, eggnog, and the egg substitute, stirring until well combined.
- Pour the mixed batter into the greased loaf pan.
- Place into the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Once the bread is done, remove from the oven and place onto a cooling rack until completely cool.
- Run a knife along the sides to remove the loaf from the pan. ( I had a hard time removing my loaf from the pan, I did need to pry under the loaf to remove. )
The Coffee Glaze
- In a small bowl, combine the powdered sugar, oil, brewed coffee, and plant based milk.
- Pour and spread the icing over the loaf.
- Cut and serve the bread immediately or wait for the icing to become firm.
- Enjoy!