Eggnog bread was a creation of mine from about 15 years ago- long before I was plant based or an athlete. Truth be told, it was my go-to holiday food gift for friends/teachers & neighbors for years. Everyone I shared it with clamored over the flavor and moist texture of this treat. Plus, it was a nice disparity from the sea of cookies everyone had in their kitchen. You can find the original, vegetarian recipe here.
As time has passed, I’ll admit, I hadn’t made this treat in several years. Going plant-based, I never quite found an equal counterpart to a traditional eggnog until now. I’ve tried this recipe with several vegan eggnogs and I found success with most brands. I’ve suggested the versions below, in the recipe, that worked best in my opinion. I prefer to make small loaves for gifting. They are the perfect size and let’s face it, most people are drowning in other holiday sweets & treats. However, this recipe would work perfectly in a regular size loaf pan.
This recipe can be subbed out with traditional products like butter and eggnog but I wanted to take a healthier approach as much as possible while keeping with the integrity of my original recipe. I hope you give this recipe a try. Also perfect on Christmas morning amidst the wrapping paper flying and children giggling for a fun and easy breakfast or brunch idea.
Click here for the full recipe.
Thank you Lucy Activewear for sponsoring this post.
— Knead to Cook