I didn’t try vegan eggnog until a few years ago, and honestly, I was surprised at how much it tasted like the real thing. My daughter started eating plant-based, so I’ve been experimenting with ways to veganize our holiday favorites.
This bread happened by accident when I had half a carton of vegan eggnog sitting in my fridge after Christmas. I figured if regular eggnog works in baked goods, why wouldn’t the vegan stuff? Turns out, it works great. The banana keeps it moist, and you still get that warm, spiced flavor from the nutmeg and cinnamon. Plus, it’s way easier than actual bread—no yeast, no waiting around for dough to rise. You just mix everything together and pop it in the oven.
Why You’ll Love This Vegan Eggnog Bread
- Perfect for the holidays – This bread brings all the cozy flavors of eggnog into a sweet, spiced loaf that’s perfect for holiday gatherings or gift-giving.
- Vegan-friendly – Everyone can enjoy this treat since it’s completely plant-based, making it ideal when you’re hosting guests with different dietary needs.
- Quick and easy – With just one bowl and under an hour of total time, you can have fresh-baked bread without spending your whole afternoon in the kitchen.
- Simple pantry ingredients – You probably have most of these ingredients already, and the recipe uses basic baking staples plus seasonal vegan eggnog.
- Sweet glaze finish – The eggnog glaze on top adds an extra layer of sweetness and makes this bread look bakery-worthy with minimal effort.
What Kind of Vegan Eggnog Should I Use?
You can use any brand of vegan eggnog you find at your local grocery store, and they’ll all work great in this recipe. Most stores carry at least one or two plant-based eggnog options during the holiday season, typically made from almond milk, oat milk, or coconut milk bases. If you’re shopping outside of the holidays and can’t find vegan eggnog, you can make your own by blending your favorite non-dairy milk with a bit of nutmeg, cinnamon, and vanilla. Just make sure whatever eggnog you choose is nice and creamy rather than watery, as this will give your bread the best texture and flavor.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Vegan eggnog: This is the star ingredient that gives the bread its signature flavor, so I wouldn’t recommend substituting it. If you absolutely can’t find vegan eggnog, you could try using regular non-dairy milk mixed with 1/4 teaspoon nutmeg and 1/2 teaspoon vanilla per cup, but the flavor won’t be quite the same.
- Coconut oil: You can swap this with any neutral oil like vegetable or canola oil, or even melted vegan butter. Just make sure it’s at room temperature when mixing.
- Bananas: The bananas act as a binder and add moisture. You can replace them with 1/3 cup of applesauce or a flax egg (1 1/2 tablespoons ground flaxseed mixed with 4 1/2 tablespoons water, let sit for 5 minutes).
- All-purpose flour: Whole wheat flour or a 1:1 gluten-free baking flour blend will work here. Keep in mind that whole wheat will make the bread denser, and gluten-free might need an extra tablespoon of eggnog for moisture.
- Coconut or cane sugar: Regular granulated sugar works just fine, or you can use brown sugar for a slightly richer flavor.
Watch Out for These Mistakes While Baking
Overmixing the batter is a quick way to end up with dense, tough bread instead of a tender loaf – once you add the flour mixture to the wet ingredients, stir just until no dry streaks remain and stop there.
Using cold coconut oil can create lumps in your batter, so make sure it’s melted and slightly cooled before mixing it with the other wet ingredients for a smooth, even texture.
Since vegan eggnog brands vary in thickness, your batter should look like thick pancake batter – if it seems too dry, add an extra tablespoon or two of eggnog to keep your bread moist.
The biggest mistake is pulling the bread out too early, so test it with a toothpick inserted in the center around the 50-minute mark, and don’t glaze it until the loaf has cooled for at least 20 minutes or the icing will just melt right off.
What to Serve With Vegan Eggnog Bread?
This bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or chai tea. I love slicing it thick and spreading a little vegan butter or coconut cream on top while it’s still warm. You could also serve it alongside a fruit salad with oranges, pomegranate seeds, and sliced pears for a nice holiday brunch spread. For a cozy dessert option, warm up a slice and top it with a scoop of vanilla coconut ice cream and a sprinkle of extra cinnamon.
Storage Instructions
Store: Keep your eggnog bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. If you want it to last longer, pop it in the fridge where it’ll stay fresh for about a week.
Freeze: This bread freezes really well for those times when you want to bake ahead for the holidays. Wrap it tightly in plastic wrap, then again in foil, and freeze for up to 3 months. You can freeze it with or without the glaze, whatever works best for you.
Thaw: When you’re ready to eat it, just let the bread thaw on the counter for a few hours or overnight in the fridge. If you froze it without the glaze, you can whip up a fresh batch to drizzle on top once it’s thawed.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-60 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2350-2550
- Protein: 17-23 g
- Fat: 65-75 g
- Carbohydrates: 425-455 g
Ingredients
For the 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)
For the glaze (optional):
- 2 cups powdered sugar (sifted to remove lumps)
- 2 tbsp vegan eggnog (optional but recommended for extra richness)
Step 1: Prepare and Preheat
- coconut oil
Preheat your oven to 350°F and grease a standard loaf pan with coconut oil or cooking spray, making sure to coat the bottom and all sides evenly.
This ensures your bread will release easily after baking.
Step 2: Create the Wet Ingredient Base
- 1.5 mashed bananas
- 6 tbsp coconut oil
- 1/4 cup coconut sugar
- 1.33 cups vegan eggnog
- 2 tsp vanilla extract
In a large bowl, mash the ripe bananas with a fork until mostly smooth with just a few small lumps remaining—this adds natural moisture and subtle sweetness.
Stir in the melted coconut oil, coconut sugar, 1.33 cups of vegan eggnog, and vanilla extract until well combined.
The mixture should be creamy and homogeneous.
I like to use very ripe bananas here since their natural sweetness means I can use less added sugar, keeping the bread more authentically eggnog-flavored rather than overly sweet.
Step 3: Mix the Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and freshly ground nutmeg.
Whisking aerates the flour and distributes the leavening agent evenly throughout, which promotes even rising.
I always freshly grate my nutmeg rather than using pre-ground—it makes a noticeable difference in the warmth and depth of flavor in quick breads like this.
Step 4: Combine and Pour Batter
- wet ingredient mixture from Step 2
- dry ingredient mixture from Step 3
Pour the dry ingredient mixture from Step 3 into the wet mixture from Step 2 and stir just until combined—don’t overmix.
A few flour streaks are perfectly fine; overmixing develops gluten, which makes the bread tough and dense rather than tender and moist.
Immediately pour the batter into your prepared loaf pan and smooth the top with a spatula.
Step 5: Bake Until Golden and Set
Bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
The top should be golden brown.
Baking time varies based on your oven, so start checking around 40 minutes to avoid overbaking, which dries out the bread.
Step 6: Cool and Prepare for Glazing
Remove the bread from the oven and let it cool in the pan for 10 minutes.
This allows the crumb structure to set slightly so it won’t fall apart when you turn it out.
Turn the bread out onto a wire rack and let it cool completely to room temperature before glazing—this prevents the glaze from melting off.
Step 7: Make and Apply the Eggnog Glaze
- 2 cups powdered sugar
- 2 tbsp vegan eggnog
While the bread cools, prepare the glaze by whisking together the sifted powdered sugar with 2 tablespoons of vegan eggnog (the optional ingredient that really does make a difference).
Whisk until smooth and pourable, adding a splash more eggnog if needed to reach a drizzle consistency.
Once the bread is completely cool, drizzle the glaze over the top, letting it cascade down the sides.
The eggnog in the glaze echoes the flavor of the bread and adds a beautiful finishing touch that ties the whole dish together.
Spiced Vegan Eggnog Bread
Ingredients
For the 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)
For the glaze (optional):
- 2 cups powdered sugar (sifted to remove lumps)
- 2 tbsp vegan eggnog (optional but recommended for extra richness)
Instructions
- Preheat your oven to 350°F and grease a standard loaf pan with coconut oil or cooking spray, making sure to coat the bottom and all sides evenly. This ensures your bread will release easily after baking.
- In a large bowl, mash the ripe bananas with a fork until mostly smooth with just a few small lumps remaining—this adds natural moisture and subtle sweetness. Stir in the melted coconut oil, coconut sugar, 1.33 cups of vegan eggnog, and vanilla extract until well combined. The mixture should be creamy and homogeneous. I like to use very ripe bananas here since their natural sweetness means I can use less added sugar, keeping the bread more authentically eggnog-flavored rather than overly sweet.
- In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and freshly ground nutmeg. Whisking aerates the flour and distributes the leavening agent evenly throughout, which promotes even rising. I always freshly grate my nutmeg rather than using pre-ground—it makes a noticeable difference in the warmth and depth of flavor in quick breads like this.
- Pour the dry ingredient mixture from Step 3 into the wet mixture from Step 2 and stir just until combined—don't overmix. A few flour streaks are perfectly fine; overmixing develops gluten, which makes the bread tough and dense rather than tender and moist. Immediately pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown. Baking time varies based on your oven, so start checking around 40 minutes to avoid overbaking, which dries out the bread.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. This allows the crumb structure to set slightly so it won't fall apart when you turn it out. Turn the bread out onto a wire rack and let it cool completely to room temperature before glazing—this prevents the glaze from melting off.
- While the bread cools, prepare the glaze by whisking together the sifted powdered sugar with 2 tablespoons of vegan eggnog (the optional ingredient that really does make a difference). Whisk until smooth and pourable, adding a splash more eggnog if needed to reach a drizzle consistency. Once the bread is completely cool, drizzle the glaze over the top, letting it cascade down the sides. The eggnog in the glaze echoes the flavor of the bread and adds a beautiful finishing touch that ties the whole dish together.
