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Vegan Eggnog Bread
Lisa

Vegan Eggnog Bread

Serve the quick bread to your guest as a breakfast, a dessert, or just as a treat with a hot beverage.
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Prep Time 15 minutes
Cook Time 55 minutes
0 minutes
Total Time 1 hour 10 minutes
Course: Bread, vegan
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 9 x 5 Glass Loaf Pan

Method
 

The Bread
  1. Preheat the oven to 375° F.
  2. Grease a 9×5 inch glass loaf pan, set aside.
  3. In a small bowl mix the powdered egg substitute together and set aside.
  4. Next in a medium sized mixing bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, sugar, and salt.
  5. Continue by adding the vanilla, eggnog, and the egg substitute, stirring until well combined.
  6. Pour the mixed batter into the greased loaf pan.
  7. Place into the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once the bread is done, remove from the oven and place onto a cooling rack until completely cool.
  9. 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
  1. In a small bowl, combine the powdered sugar, oil, brewed coffee, and plant based milk.
  2. Pour and spread the icing over the loaf.
  3. Cut and serve the bread immediately or wait for the icing to become firm.
  4. Enjoy!