Vegan Eggnog Bread (with oat flour)
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.
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.