Spice in the Kitchen: Vegan Cranberry Eggnog Muffins & Bread

Nothing says Christmas like a cup of egg nog! Fortunately for vegans, there are now several options that leave out the egg and none of the nog. I wanted to capture all that holiday cheer in a quick bread that could also easily bake up as muffins or as loaf. My children loved both and have demanded I make more, pronto!



Vegan Cranberry Eggnog Quick Bread Recipe
makes 1 loaf or about 18 muffins


Ingredients
  • 3 TB Earth Balance
  • 1/3 cup light brown sugar
  • 1/3 cup vegan sugar
  • 1/4 cup vegan yogurt (My favorite is So Delicious Cultured Coconut Milk.)
  • 1 1/4 cup vegan egg nog
  • 2 tsp vanilla
  • 1 tsp of rum extract
  • 1/4 tsp orange zest
  • 1.5 cups of AP flour (you could also do 1/2 whole wheat and 1/2 AP)
  • 1/2 cups ground oats (Grind old-fashioned oats in a food processor until they become a fine powder. You can store any excess in an airtight container.)
  • 2 TB cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 1 tsp nutmeg
  • 1/8 tsp all spice
  • 1/2 tsp salt
  • 1 cup dried cranberries (My favorite are the whole organic ones from Trader Joe's.)

Directions

  1. Preheat oven to 350.
  2. In a mixer with a paddle attachment, blend Earth Balance, sugars, and yogurt until well combined. Slowly add egg nog, extracts and orange zest.
  3. In a separate bowl, whisk together all dry ingredients except cranberries.
  4. Add wet ingredients to dry and mix until just combined. Do not over mix. 
  5. Fold in cranberries. Follow directions below for baking.

Note: Vegan egg nogs vary--some are thicker than others. If your batter seems to thin, add about 1/4 cup of flour to the final mix.

  • If making a loaf, line a loaf pan with parchment paper and lightly spray with oil. (Tip: To keep the parchment paper in place while filling it with your batter, use a clothespin!). Pour batter in  and sprinkle with a bit of extra nutmeg and cinnamon. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan and then cool on a cookie rack.
  • If making regular sized muffins, line muffin tin with paper liners and fill each with about 1/4 cup of batter. Bake for about 20 minutes (depending on the size of your muffins). Let cool on rack when done.
  • If making mini-muffins, same method as above, but bake for about 10 minutes. (Tip: If you decide to go mini, chop up your cranberries before you add them to the batter.)

Additional notes: This recipe is relatively low in fat as far as quick breads go, but you could eliminate the fat completely by replacing some or all of the oil with applesauce. You can also reduce the amount of sugar by half if you are counting calories.


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1 comment:

  1. The cranberry bread looks soooo good! I'm going to make this with So Delicious coconut nog (my new obsession)! I bet it will be amazing! Thank you for the recipe. :)

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