This super easy and healthy vegan eggnog quickbread tastes just like Christmas morning with every bite. It comes together in under an hour, made with spelt flour and way less sugar but you’ll never know the difference.
I couldn’t decide what to share today. With Christmas literally just one week away, the decision for today’s post somehow seemed crucial. Do I share the holiday meatballs that we all swooned over? Do I post the peppermint bark scones that just scream Christmas or, perhaps, the healthy vegan eggnog quick bread? I mean, the meatballs are appropriate for holiday parties to serve as appetizers or for apps on the big day… but the two baked goods are just stellar Christmas breakfasts. I’m aware I have all week to share these things and I’m totally going to give you all 3… but WHAT ARE YOU PLANNING TODAY? Are you planning apps or breakfast or desserts? Or are you planning everything and I’m pretty much wasting my time trying to figure out which to give you first?
Either way it’s pretty evident I went with the vegan eggnog quick bread. If the title wasn’t the first clue, I’m guessing you can all see the very clear photos of quickbread in your faces? Oh but a ‘fun’ little story to tell about photos and this site that damn near killed me this week…
I’ve had issues with my page loading speed since I started this blog and I was never really able to fix it, try as I might’ve. I’m going to blame part of it on the fact that I am a baker and a cook and am most definitely not techy in any way.
After multiple site crashes, layouts gone wonky, photos failing to load, load speed slowing down more instead of increasing, finding rogue code in my access files, changing hosting, altering code (very scary), activating… deactivating and then reactivating a cdn network, changing my cdn network settings, fighting with plugins who just couldn’t play nice with each other and a few extra long days of working from 6:30am to 10:30pm, well, it’s done. For starters, my site no longer thinks every single person is a bot which was a problem from the beginning. Nobody could comment because my site thought everyone was out to get me. Guess what? You can comment now! Don’t ask how I fixed THAT because I have no sweet clue. Second, have you noticed how much faster it’s loading? Like… nothing drags. It all loads. I snap my fingers and BAM there it is. PHEW! OH and it isn’t crashing, the plugins have all learned how to get along, I’m caching all the things, purging like a pro and aaaaallllll the files are compressing and minifying. All this means for you is a more pleasant experience when navigating my little corner of the web. What it means for ME, though? Is that A. I’m a bit smarter than I often give myself credit for. B. I learned A LOT which is always fun. C. I have a mega huge sense of accomplishment.
I’m also taking this week off of doing anything complicated so that my brain can heal from being fried all week long. Since I have wrapping, baking and Christmas prep to do this week, it seems like a good time to take a step back. This all has nothing to do with this vegan eggnog quick bread except for the fact that it’s insanely easy and fast to make and makes me want to do a little happy dance everytime I eat it.
It’s so good, you guys. Every bite tastes like Christmas yet it’s still somehow semi-healthy. I used a mixture of whole grain spelt flour with unbleached all purpose (you could use all light spelt though), unrefined coconut sugar, a ripe banana in place of eggs and for extra sweetness, So Delicious coconut nog which tastes just like regular eggnog but with a hint of coconut (obvi), plenty of freshly grated nutmeg, vanilla and my favorite Nutiva buttery coconut oil (affiliate). It comes together in just 5-8 minutes (depending on how fast you move), bakes in 35-45 minutes and then you’re done! It tastes perfectly delicious on day 1 and then magically gets sweeter and more delicious on days 2, 3 and 4.
It’s light, tender, has way less sugar and you would never know it’s healthy(ish). For real. I couldn’t stop eating it and I swear you won’t be able to, either!
That’s all for today, friends! I have lots of cleaning and organizing to do because, uh… WE GOT THE HOUSE! If you remember earlier last week I spoke about us hopefully being able to move to this beautiful house that I found last weekend. It’s on the river, surrounded by enormous trees and is right along one of our favorite walking trails. It’s quiet, peaceful, the views are gorgeous, there’s a deck and lovely backyard and basically is in one of the most beautiful neighborhoods I’ve seen in a long time. Well, Friday night our lovely (new) landlords called to give us the fantastic news that as of Feb. 1st, the house is ours! So now we clean, organize and pack and somehow fit Christmas and New Years in to all of that, too. It’s basically the best Christmas present we could ask for this year.
Happy, happy, happy Sunday! I’ll be posting the holiday meatballs and peppermint bark scones this week so stay tuned!
- ⅓ C melted nutiva buttery coconut oil
- ½ C coconut sugar
- 1 mashed banana
- 1 tsp vanilla extract
- ½ tsp ground nutmeg (freshly grated is SO much better if you can! See Notes)
- 1 C So Delicious coconut nog or other vegan eggnog
- 1 C all purpose unbleached flour or light spelt flour
- ¾ C whole grain spelt flour or light spelt flour
- 1 TBSP aluminum free baking powder
- ½ tsp salt
- Optional glaze: ½ C icing sugar + 2 TBSP vegan eggnog + pinch of nutmeg*
- Preheat oven to 350F
- Grease and flour an 8x5 inch loaf pan (mine was bigger because I couldn't find my little one...).
- In a large bowl, combine the melted coconut oil and coconut sugar. Whisk until well combined. It will appear sandy at first but as you continue to whisk for about 2-3 minutes, it will smooth out.
- Add the vanilla, nutmeg and banana to the sugar/oil mixture and whisk well for 2 minutes.
- In a medium sized bowl combine the flours, baking powder and salt.
- Pour the eggnog in to the wet mixture and mix well.
- Add the flour mixture in 2 additions, stirring until just combined.
- Pour the batter in to the prepared loaf pan and bake on the center rack of your oven for 40-45 minutes or until a toothpick inserted comes out clean. Do not overbake.
- Allow to cool in the pan for 10 minutes then gently remove the loaf from the pan and allow to cool completely on a wire rack.
- If icing the loaf, combine icing ingredients and then spread evenly over the top of the bread. Allow to set completely before wrapping in plastic wrap or foil.
You can use regular coconut oil but keep in mind it will have some flavor in the final product.
I prefer the bread without icing because I'm not much of an icing person. I honesty iced it for pictures and then scraped it all off.
This tastes great on the second day but even better on day 2, 3 and 4 and will keep for 6 days on the counter.
This is what I use whenever I am making something dairy free but still want the buttery taste without using margarine. Price is for two jars!