Easy Vegan Eggnog Bread

Posted on December 11, 2025

Introduction

This easy vegan eggnog bread captures the cozy warmth of the holidays in every bite. Moist, tender, and flavored with nutmeg and a hint of rum essence, it’s the perfect festive treat for breakfast, dessert, or a sweet afternoon snack. The recipe is completely dairy-free and egg-free, yet so rich and flavorful that everyone will ask for seconds. It’s a must-bake for your winter mornings or Christmas brunch table!

a close up of freshly sliced vegan eggnog — Easy Vegan Eggnog Bread 5

Why You’ll Love This Recipe

Perfectly moist, tender, and loaded with holiday flavor
100% vegan — no eggs or dairy required
Comes together quickly in one bowl
Freezes beautifully for make-ahead baking
Delicious plain or with a drizzle of vegan glaze
Family-friendly and perfect for gifting

Ingredients Needed

Wet Ingredients

1 ½ cups vegan eggnog (store-bought or homemade)
½ cup melted coconut oil or neutral oil
¾ cup light brown sugar
2 tsp apple cider vinegar or lemon juice
2 tsp vanilla extract
1 tsp rum extract (optional for flavor depth)

Dry Ingredients

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp ground nutmeg
½ tsp ground cinnamon
½ tsp salt

Optional Glaze

½ cup powdered sugar
1–2 tbsp vegan eggnog
Pinch of nutmeg

Step-by-Step Instructions

Preheat oven: Set to 350°F and lightly grease a 9×5-inch loaf pan. Line with parchment paper for easy removal.
Mix wet ingredients: In a large bowl, whisk together vegan eggnog, oil, brown sugar, vinegar, vanilla, and rum extract until smooth.
Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
Blend together: Add dry ingredients to wet, stirring gently until just combined (do not overmix).
Bake: Pour batter into loaf pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let bread cool in pan for 10 minutes, then transfer to a rack.
Glaze (optional): Whisk powdered sugar with vegan eggnog and drizzle over cooled bread.

Tips for Success

Use room temperature ingredients for an even texture.
Don’t overmix — a few lumps in the batter are fine.
For deeper flavor, let the batter rest 10 minutes before baking.
Check your loaf at 40 minutes — every oven varies!
Add a sprinkle of coarse sugar on top before baking for sparkle and crunch.

overhead shot of loaf in a parchment lined — Easy Vegan Eggnog Bread 6

Variations & Substitutions

Gluten-Free: Use a 1:1 gluten-free baking blend.
Nut-Free: Ensure your eggnog and glaze are nut-free.
Mini Loaves: Divide into mini pans and bake for 25–30 minutes.
Add-Ins: Stir in ½ cup chopped pecans, raisins, or cranberries.
Sugar Swap: Replace brown sugar with coconut sugar for a less refined option.

Serving Suggestions

Slice warm and spread with vegan butter.
Serve with a hot cup of coffee or spiced tea.
Top with coconut whipped cream for dessert.
Pair with fresh berries or fruit compote.
Wrap slices for homemade edible gifts.

a slice of bread with vegan butter — Easy Vegan Eggnog Bread 7

Storage & Reheating

Refrigerate: Store covered up to 5 days.
Freeze: Wrap tightly and freeze up to 3 months. Thaw at room temperature overnight.
Reheat: Warm slices in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes.

Frequently Asked Questions

Can I use homemade vegan eggnog?
Yes! Any creamy plant-based nog works perfectly — almond, oat, or coconut-based.

Can I make this ahead?
Absolutely. Bake it a day in advance and wrap tightly once cooled.

How do I thicken the glaze?
Add more powdered sugar until your desired consistency.

Can I make this gluten-free?
Yes, just substitute with a quality 1:1 gluten-free flour.

Can I skip the glaze?
Of course! It’s delicious plain or with a dusting of powdered sugar.

Why is vinegar used?
It reacts with baking soda to help the bread rise and stay fluffy.