This gluten-free and egg-free vegan eggnog bread is a perfectly spiced Christmas quick bread. It’s made with oat flour and infused with creamy coconut milk, cinnamon, nutmeg, and rum. Drizzled with a rum glaze and studded with fruitcake pieces for a perfect festive treat.
For more vegan holiday recipes, check out our Christmas dinner, Christmas desserts, Christmas cookies and Christmas breakfast recipe roundups.
Vegan Eggnog Bread
Eggnog is a “love it or hate it” seasonal drink, but everyone is sure to love this sweet and spicy dessert! The recipe takes the best parts of eggnog—the creaminess, spices, and healthy dose of rum—and leaves behind the eggs and white flour, making it suitable for a vegan, egg-free, and wheat-free diet.
Eggnog is made with whipped raw eggs, milk, cream, and spices so it is not a vegan-friendly drink. There are store bought vegan versions of eggnog available that mimic the flavor of eggnog sans raw eggs, but for eggnog-flavored baked goods, the best way to achieve the flavor is to use a creamy plant milk, spices, and rum (or alcohol-free rum flavor).
This bread can be enjoyed as a dessert or breakfast, as its toothsome, perfectly-spiced qualities pair deliciously with coffee, with a subtle bite of rum in the sugar glaze. The bread itself is made without refined sugar, instead utilizing coconut sugar and agave for sweetness.
The fruitcake mix is a blend of chopped and candied dried fruits including raisins, cherries, and citrus peel. This ingredient is usually only available in grocery stores seasonally. Alternatively, you can order fruitcake mix online, make your own, or replace it with your own chopped dried fruits for a lower sugar option.
This bread exudes seasonal flavor and color and will make a perfect centerpiece for your Christmas dessert table along with your favorite vegan Christmas cookies and chocolates! A little goes a long way—a small slice is rich in flavor.
Ingredients for Vegan Christmas Eggnog Bread
This vegan eggnog bread is made from wholesome, wheat-free ingredients easily found in any well-stocked pantry and supermarket. The alcohol in the glaze can be replaced with rum extract, and the glaze itself is optional.
- Coconut milk
- Apple cider vinegar
- Oat flour
- Coconut sugar
- Baking powder
- Baking soda
- Salt
- Nutmeg
- Cinnamon
- Vegetable oil
- Applesauce
- Agave nectar
- Vanilla extract
- Rum extract
- Fruitcake mix
- Powdered sugar
- Rum
How to make Vegan Eggnog Bread
Step 1:
Preheat the oven to 325°F.
Step 2:
Add the apple cider vinegar to the coconut milk and set mixture aside.
Step 3:
Combine oat flour, coconut sugar, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl and create a well in the center of the dry ingredients mixture.
Step 4:
Add vegetable oil, applesauce, agave nectar, vanilla extract, rum extract, and coconut milk and apple cider vinegar mixture and stir until just combined.
Step 5:
Add the fruitcake mix and fold in to incorporate.
Step 6:
The mixture should be thick. If it’s runny, add more oat flour. If it’s dry and crumbly, add more coconut milk or oat milk.
Step 7:
Transfer the mixture to an 8”x4” bread pan lined with parchment paper or coated with cooking spray.
Step 8:
Bake for 60-65 minutes or until a toothpick comes out clean. If the inside is still wet, return to the oven and bake for an additional 10-15 minutes.
Step 9:
Let cool completely, then remove from the pan.
Step 10:
To make the glaze, mix together powdered sugar, rum, and coconut milk in a small bowl..
Step 11:
Pour or drizzle glaze on the bread and garnish with fruit, spices, or fresh herbs. Let rest for 1-2 hours to firm up before slicing.
Serve as a Christmas dessert or enjoy all season long as an accompaniment to your tea and coffee! Wrapped tightly in airtight wrap or stored in an airtight container, this bread will last 5-6 days stored at room temperature.
Alcohol-Free Variation: If you don’t want to use alcohol in the glaze, replace the 2 tablespoons of rum with ½ teaspoon rum extract plus 2 tablespoons of water or plant milk.
Vegan Eggnog Bread FAQ
Traditional eggnog is not vegan because it contains eggs, milk, and cream. However, there are several vegan alternatives to eggnog that are available around the holidays (and you can make it at home, too).
Vegan eggnog is made from a creamy dairy-free milk, rum, spices, and flavorings. Store bought eggnog will have a flavor more similar to traditional eggnog from the natural and artificial flavors added to the product, but homemade vegan eggnog is just as delicious.
A good vegan substitute for eggnog is store bought dairy-free eggnog such as Silk Nog or Califia Farms Holiday Nog, or a homemade alternative made with any creamy plant milk, spices, and rum.
Yes, oat flour is made from quick oats or rolled oats that have been ground into a fine powder. Oat flour can be used in place of all-purpose flour in many types of recipes including quick breads, cookies, and pancakes.
Ingredients
- ¾ cup coconut milk or oat milk
- 1 ½ teaspoons apple cider vinegar
- 3 cups oat flour
- ¾ cup coconut sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons freshly ground nutmeg
- ¼ teaspoon cinnamon
- ⅓ cup vegetable oil
- ⅓ cup applesauce
- ⅓ cup agave nectar
- 1 ¼ teaspoons vanilla extract
- 1 teaspoon rum extract
- ¾-1 cup fruitcake mix
Glaze
- 1 ½ cups powdered sugar
- 2 tablespoons rum
- 2-3 teaspoons coconut milk or oat milk
Instructions
- Preheat the oven to 325°F.
- Add the apple cider vinegar to the coconut milk and set mixture aside.
- Combine oat flour, coconut sugar, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl and create a well in the center of the dry ingredients mixture.
- Add vegetable oil, applesauce, agave nectar, vanilla extract, rum extract, and coconut milk and apple cider vinegar mixture and stir until just combined.
- Add the fruitcake mix and fold in to incorporate.
- The mixture should be thick. If it’s runny, add more oat flour. If it’s dry and crumbly, add more coconut milk or oat milk.
- Transfer the mixture to an 8”x4” loaf pan lined with parchment paper or coated with cooking spray.
- Bake for 60-65 minutes or until a toothpick comes out clean. If the inside is still wet, return to the oven and bake for an additional 10-15 minutes.
- Let cool completely, then remove from the pan.
- To make the glaze, mix together powdered sugar, rum, and coconut milk in a small bowl.
- Pour or drizzle glaze on the bread and garnish with fruit, spices, or fresh herbs. Let rest for 1-2 hours to firm up before slicing.
Notes
- Baked goods made with oat flour or other gluten-free flours can be a bit delicate. Let the bread cool completely and firm before slicing, even overnight, to avoid crumbling.
- If you don’t want to use alcohol in the glaze, replace the 2 tablespoons of rum with ½ teaspoon rum extract plus 2 tablespoons of water or plant milk.