This gluten-free and egg-free vegan eggnog bread is a delicious 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.
Course Dessert
Cuisine American
Prep Time 20 minutesmins
Cook Time 1 hourhr5 minutesmins
Total Time 1 hourhr25 minutesmins
Servings 8slices
Author Mira M.
Ingredients
¾cupcoconut milkor oat milk
1 ½teaspoonsapple cider vinegar
3cupsoat flour
¾cupcoconut sugar
2teaspoonsbaking powder
¾teaspoonbaking soda
¼teaspoonsalt
1 ½teaspoonsfreshly ground nutmeg
¼teaspooncinnamon
⅓cupvegetable oil
⅓cupapplesauce
⅓cupagave nectar
1 ¼teaspoonsvanilla extract
1teaspoonrum extract
¾-1cupfruitcake mix
Glaze
1 ½cupspowdered sugar
2tablespoonsrum
2-3teaspoonscoconut milkor 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.