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.
Happy holidays!
Click here for the full recipe.
Thank you Lucy Activewear for sponsoring this post.
— Knead to Cook
Where is the recipe?
Because I blog for Lucy Activewear, the link to the recipe is tagged where it says “find the recipe here”.
I just bought a loaf pan, super excited for this one (minus the rum) for my family!
Regina, Feel free to try extract in lieu of the rum. Can’t wait to hear what you think. oxo
Can you make muffins from this recipe
I haven’t but experimentation is the best 🙂