Description
This Spiced Vegan Eggnog Bread is a moist, flavorful quick bread perfect for the holiday season or any cozy day. Made without eggs or dairy, it uses ripe bananas and vegan eggnog to create a deliciously spiced loaf bursting with vanilla, cinnamon, and nutmeg flavors. It’s lightly sweetened with coconut sugar and topped with a smooth vegan eggnog glaze that elevates this festive treat.
Ingredients
Scale
Bread
- 2 tsp vanilla extract (pure vanilla preferred)
- 6 tbsp coconut oil (melted)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1.5 mashed bananas (ripe, about 3/4 cup)
- 1.33 cups vegan eggnog (such as So Delicious)
- 2 cups all-purpose flour (King Arthur brand recommended)
- 1/4 cup coconut sugar (or regular brown sugar)
- 1/2 tsp ground nutmeg (freshly ground for best flavor)
Glaze
- 2 cups powdered sugar (sifted to remove lumps)
- 2 tbsp vegan eggnog (optional but recommended for extra richness)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, melted coconut oil, vegan eggnog, and vanilla extract. Stir until smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, salt, coconut sugar, and ground nutmeg to evenly distribute the spices and leavening.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently just until incorporated. Be careful not to overmix to keep the bread tender.
- Pour and bake: Pour the batter into the prepared loaf pan, smoothing out the top. Bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Prepare the glaze: While the bread cools, whisk together the powdered sugar and 2 tablespoons of vegan eggnog in a small bowl until smooth and pourable.
- Glaze the bread: Once the bread is fully cooled, drizzle the vegan eggnog glaze evenly over the top, allowing it to set before slicing and serving.
Notes
- For best flavor, use freshly ground nutmeg and pure vanilla extract.
- Ripe bananas add natural sweetness and moisture; overripe ones work great.
- Ensure the bread is completely cool before glazing to prevent the glaze from melting off.
- You can substitute coconut sugar with brown sugar or cane sugar if preferred.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
