Cranberry Eggnog Quick Bread (vegan)



LOVE the taste of cranberry eggnog muffins, cookies… and ohhh cranberry eggnog pancakes would be YUM too!

My ultimate fave during the winter holidays is this cranberry eggnog quick bread though. It would be a favorite year round, BUT they only sell eggnog (even vegan) around Christmas time! Why the heck is that?

So yep, my obsession with Califia Farms Almond Milk Holiday Nog continues. I should buy stock in the company considering how much I love their milks. lol

This pretty bread is loaded with fresh cranberries and toasted walnuts too, which make it a festive holiday bread. The crumb is meltingly tender, and it isn’t an overly sweet either. There’s an option to make it more dessert-like, but you may enjoy it as is. It is extremely delicious slathered with nut butter and ginger marmalade cranberry sauce.

cranberry eggnog

Speaking of which, I made Sarah’s (Well and Full) scrumptious Gingerbread Walnut Butter. OMG it is excellent! I cannot wait to make the other flavors she has on her blog… like Vanilla Cashew and Chai Spiced Almond Butter. How does she dream up these recipes? If you aren’t already following her, then you need to check out her blog. Not only does she have the most amazing food, she also takes such gorgeous pictures too.

So you should definitely make this bread and also try one (or all) of Sarah’s nut butters, and don’t forget to pair it with the amazing cranberry sauce too. The flavors mingle in such a zesty sweet way.

cranberry eggnog bread

If you love cranberry eggnog treats, then you’ll also want to make these Devil’s Food Cake Donuts!

Note: The only thing I would do differently next time is add vinegar to help the baking soda react better. That will give the bread more height, and I have changed the recipe to reflect this.

Cranberry Eggnog Quick Bread

Print Recipe
Serves: 1 loaf Cooking Time: 1 hr 15 min (including prep time)

Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons warm water
  • 2 cups all-purpose flour or 1 to 1 gluten free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 3/4 cup plus 1 tablespoon coconut sugar, divided*
  • 3/4 cup vegan eggnog
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh cranberries, picked over and rinsed
  • 1/3 cup toasted walnuts, chopped

Instructions

1

Stir flaxseed meal and water in a small bowl and set on the counter for 15 minutes.

2

In the meantime preheat oven to 325°F. Lightly coat 9 x 5" loaf pan with non-stick cooking spray or line with parchment paper; set aside.

3

In a large mixing bowl, whisk the flour baking powder, baking soda, cinnamon, and salt together; set aside. In a small bowl combine 1 tablespoon sugar with the cranberries and walnuts; set aside.

4

In a medium bowl, whisk coconut oil and the remaining 3/4 or 1 cup sugar until combined. Whisk in the eggnog, vinegar, and vanilla until well mixed.

5

Stir the wet into the dry mixture just until almost combined. Fold in the cranberries and walnuts just until mixed. Do not overmix. Scrape into prepared pan and bake for 55 to 60 minutes, or until tester inserted in the top comes out clean.

6

Remove pan to a cooling rack for 10 minutes, and then remove the bread to a wire rack to cool completely.

Notes

*Add 1 cup of sugar if you'd like it sweeter, because this recipe is more bread-like versus cake.

2 Comments

  • Sarah | Well and Full

    August 14, 2018 at 2:42 pm

    Thank you so much for your kind words, I’m so glad to hear you liked the nut butters :))

    1. Avatar photo

      Katherine

      August 14, 2018 at 7:24 pm

      Hey Sarah,

      I love your nut butters, so delicious, and your blog is gorgeous!

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