Vegan Eggnog Bread
Hello & Happy Sunday!!
If there is one lazy concept I love to throw together on a slow Sunday, it’s breads! They are quick, easy, and a great way to utilize those bananas that are on the verge of spoiling. I’ve been on the move to explore various eggnog concepts as it’s one of those flavors that I just crave, but never get to with all the holiday recipes.
This year, I whipped up eggnog muffins, eggnog cheesecake, and now an effortless eggnog bread!!
While you have to be conservative with nutmeg as it can be overpowering, I personally love the flavor it brings as it’s reminiscent of the pumpkin flavor we all know and love. You just can’t go wrong, unless you add too much of course lol. When it comes to breads, I typically opt for baking soda versus baking powder, but I wanted to create more of a fluffier texture that’s more cake and it just came out so good!
The bread is easy, affordable, light, fluffy, has less added sugar due to the eggnog already being sweetened, perf for brunch, you can skip the icing to reduce the sugar content, requires no eggs, perf for the holiday season, has a rich eggnog flavor, and was just such a fun concept!
If you love all things eggnog or are simply craving a fun festive holiday bread, you’re going to love this vegan Eggnog Bread!!
Why this recipe rocks:
Low added sugar
You can skip the icing for even less sugar
Eat Drink Shrink
Yields 8-10 slices
10 minPrep Time
40 minCook Time
50 minTotal Time
- 1/4 cup coconut or cane sugar
- 6 tablespoons coconut oil
- 1 1/2 mashed bananas
- 1 1/3 cups vegan eggnog
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoons ground nutmeg
- 1 teaspoon cinnamon
- 2 cups powdered sugar
- 2 tbsps vegan eggnog
- Preheat oven to 350°F Grease a large loaf pan.
- Mash the bananas in a large bowl. Stir in sugar, coconut oil, eggnog, and vanilla.
- In another bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Stir into eggnog mixture, just until mixed. Pour batter into prepared loaf pan.
- Bake bread for 40 to 60 minutes, or just until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.
- If you'd like to icing the bread simply combine the powdered sugar and eggnog and whisk until smooth. Add additional eggnog as needed to create the desired consistency. Wrap the bread tightly, and store in the refrigerator.