Have you been enjoying all of the vegan nogs this holiday season? Do you need a recipe to use up the remains? Are you looking for an easy Christmas morning breakfast, New Year dessert, or hostess gift? Katherine and I answered ‘yes’ to these questions, and ended up with this delicious recipe for dairy-free eggnog bread.
The Best Recipe to Use Up Dairy-Free & Vegan Nog
After enjoying vegan nogs in eggnog pancakes, in our coffee, and by themselves, we decided to try this simple recipe for eggnog bread. To challenge ourselves, we made it both dairy-free and egg free. The eggnog fans in our family loved it. But the real surprise was that the eggnog avoiders liked it, too!
Is vegan eggnog an oxymoron? Maybe, but vegan eggnog bread is delicious.
Kids Can Bake Notes
Since store-bought vegan nogs tend to be alcohol-free, this recipe is a great way for little ones to enjoy the sweet, spiced flavor of eggnog. Aside from calling for eggs and dairy, the original recipe also used rum extract. We replaced it with vanilla extract for a more child-friendly flavor.
Quick breads are a great beginner recipe for young bakers. Their dump-and-mix format and simple ingredient list make them easy to make and quick to enjoy. Young children may need help navigating the oven, but that’s about it.
Special Diet Notes: Dairy-Free Eggnog Bread
By ingredients, this recipe is dairy-free, optionally egg-free, optionally nut-free, peanut-free, optionally soy-free, optionally vegan, and vegetarian. Be sure to choose the dairy-free eggnog, buttery spread, and egg or egg-free option that suit your dietary needs.
- 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
- 1 cup powdered sugar
- 3 tablespoons dairy-free or vegan eggnog
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
- 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.
- 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.
For More Family-Friendly Recipes, Get Go Dairy Free!
