Dairy-Free Eggnog Bread with Vegan Option
Prep time
Cook time
Total time
This recipe is adapted from Allrecipes.com.
Author: Katherine and Sarah Hatfield
Recipe type: Dessert
Cuisine: American
Serves: 1 9x5-inch loaf
Ingredients
Dairy-Free Eggnog Bread
- 2 eggs, beaten, or 2 egg substitutes (we used Bob's Red Mill)
- 1 cup dairy-free or vegan eggnog (we used Aldi Friendly Farms Almond Nog)
- 1 cup sugar
- ½ cup dairy-free buttery spread, softened (we used Smart Balance)
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon grated nutmeg
Eggnog Glaze
- 1 cup powdered sugar
- 3 tablespoons dairy-free or vegan eggnog
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
Instructions
Dairy-Free Eggnog Bread
- Preheat your oven to 350°degrees, and grease only the bottom of a 9x5-inch loaf pan.
- In a large mixing bowl, blend together the eggs or egg substitute, eggnog, sugar, buttery spread, and vanilla extract with a hand mixer.
- In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Add the dry ingredients to the eggnog mixture and stir until just moistened.
- Pour the batter into the prepared pan and even it out.
- Bake for 45 to 60 minutes, or until a tester inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, before removing it to a wire rack to cool completely.
Eggnog Glaze
- In a medium bowl, whisk together the powdered sugar, dairy-free eggnog, vanilla, and nutmeg until smooth.
- Drizzle the glaze over the completely cooled bread.
- Let the icing set for a minute before slicing.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/eggnog-bread-dairy-free-vegan