The original vegan eggnog bread with a spiced rum glaze.

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!

Ingredients:

2 flax eggs (2 tbl flax or flax chia meal blend mixed with 6 tbl water – stir and allow to thicken up for 5 minutes)
1.5 cups of a vegan eggnog
2 tsp Spiced Rum
1 cup organic white sugar
1 teaspoon vanilla extract
1/2 cup vegan butter @ room temperature (I prefer Miyoko’s)
2 1/4 cup all-purpose flour
1 (3.4 ounces of powdered) package of instant French vanilla pudding mix (see pic above)
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg

Method:

Preheat oven to 350. Spray your loaf, muffin etc. pan with non stick spray with flour.

In your mixer using the paddle – mix together the flax eggs, eggnog, rum, sugar, vanilla and butter. The butter will remain clumpy but that is just fine. In a separate bowl, sift the flour, pudding mix, baking powder, salt and nutmeg. Add the dry mixture to the wet and blend until incorporated. Avoid over mixing. Again, the butter will remain clumpy and this is to be expected. The butter will melt when cooking. The dough will be thicker – be aware. Pour into your prepared choice of pan(s). Bake your mini loaves for approximately 30 minutes or until a toothpick comes out clean. A regular loaf pan will take about 45-55 minutes.

Rum glaze:
1 cup sifted organic confectioners sugar
2 tsp vegan eggnog
2 tbl Spiced Rum
1/8 tsp of ground nutmeg

Whisk together and pour over your cooled eggnog bread.