This dairy free eggnog bread is one of the best holiday quick bread recipes! It pulls double duty as an option for a holiday brunch or dessert, offering a perfectly sweetened and spiced loaf topped with glaze. Easy to make and delicious!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Dairy-free eggnog – You can use homemade dairy free eggnog, or you can buy a store-bought variety. Since I usually save the homemade stuff to drink straight up, store-bought tends to be my go-to for this recipe. I’ve personally found Planet Oat’s Oat Nog to be the one of the best options. It’s super creamy and well spiced.
- Dairy-free butter – You’ll use melted dairy-free butter in the base of the bread. Both Country Crock plant butter sticks and Earth Balance soy free sticks work well in this recipe.
- Brandy – Using this is optional in the recipe (both in the loaf and glaze) but can add that hint of boozy flavor used in traditional eggnog. You can easily use additional eggnog instead of brandy though. My husband prefers the glaze with the brandy, but I like it better using eggnog (I’m not a hard liquor kinda girl, haha).
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mixing together the melted dairy-free butter, sugar, eggs, and vanilla in a bowl. Whisk well.
In another bowl, mix the dry ingredients: the flour, baking powder, nutmeg, and salt.
Pour the dry ingredients into the wet ingredients, and also pour in the eggnog and brandy (if you’re using that – an additional tablespoon of eggnog works instead).
Pour the batter into a greased loaf pan, and pop that in the oven for about 45 minutes. It’s done when it’s a light golden color on top and a toothpick pulls clean from the center.
Let it cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling.
When it’s cool, make the glaze. This is a simple two ingredient glaze – just powdered sugar, and either eggnog or brandy. Brandy definitely gives it a boozy flavor, so decide if that’s something you want or not. When you make the glaze, start with just 1 tablespoon of the liquid you’re using, and then add more if needed to get the right consistency. It should be like a thick, pourable syrup.
Pour the glaze on top of the bread and let it sit for a few minutes to set. Then grab a knife, slice it up, and dig in.
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store at room temperature in an airtight container or ziptop bag for up to 3 days. For longer storage, freeze.
Yes. Let the bread cool completely, then wrap the loaf (or individual slices) in plastic wrap, and store in an airtight container or ziptop bag. For best quality, enjoy within 3 months. Thaw at room temperature when ready to eat. Note that it is better to freeze this unglazed, and then add a glaze right before eating.
Sure. You can add dairy-free chocolate chips or chopped nuts if you’d like. Use about ½ to ¾ cup, and fold into the batter prior to pouring in the loaf pan.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free.
This recipe does contain wheat/gluten (in the flour) and eggs (in the eggs). It also can contain soy or nuts, depending on what type of dairy-free butter and dairy-free eggnog is used. I used Country Crock Plant Butter sticks, which contain soy. I also used Planet Oat Oat Nog, which does not contain soy or nuts. You can easily make this recipe soy free and nut free by choosing safe products that fit your needs.
I have not tested substitutions for wheat/gluten and eggs in this recipe. I imagine that a gluten-free measure for measure flour should work in place of all-purpose flour to make the recipe gluten free.
More Dairy Free Holiday Recipes
If you’re looking for more fun and festive recipes to make this holiday season, be sure to give one of these a try:
- Dairy free gingerbread cupcakes
- Dairy free eggnog French toast
- Matcha Christmas cookies
- Dairy free cinnamon rolls (the best indulgent Christmas morning breakfast!)
- Snickerdoodle cookies
- Vegan coquito
I hope you enjoy this dairy free eggnog bread! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Eggnog Bread
Ingredients
For the bread:
- ⅓ cup dairy-free butter, melted (recommend Country Crock plant butter sticks)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup prepared dairy-free eggnog (storebought – recommend Planet Oat – or homemade)
- 1 tbsp brandy (optional; use eggnog as alternative)
For the glaze:
- ½ cup powdered sugar
- 1-2 tbsp dairy-free eggnog or brandy (see notes)
Instructions
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Preheat the oven to 350 degrees F. Grease a loaf pan.
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In a large mixing bowl, combine the melted dairy-free butter, sugar, eggs, and vanilla extract. Whisk until well combined.
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In another mixing bowl, combine the flour, baking powder, nutmeg, and salt. Stir until combined.
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Pour the dry ingredients into the wet ingredients, then pour in the eggnog and brandy (if using). Stir until combined.
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Pour the batter into the loaf pan. Bake at 350 degrees F on the center rack for 40-50 minutes, or until the bread is cooked through and a toothpick pulls clean from the center.
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Let the bread cool in the loaf pan for 10 minutes, then transfer to a wire rack to finish cooling.
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When the bread has cooled, prepare the glaze: mix together the powdered sugar and 1 tablespoon of the eggnog or brandy. If the glaze is too thick, add more eggnog or brandy teaspoon by teaspoon until it reaches the right consistency. When the glaze is the right consistency (like a thick syrup), drizzle it over the bread. Let sit for 10 minutes to set, then serve.
Recipe Notes
- If using store-bought dairy free eggnog, I recommend Planet Oat Oat Nog. It is thick and creamy and works very well in this recipe.
- Using brandy in the glaze will result in a strong boozy flavored topping that adults might love, but may not be a good option if serving to kiddos. Either brandy or eggnog works for the glaze, so use what you prefer!
Nutrition analysis (approximate per slice): 269 calories, 8 g fat, 3 g saturated fat, 245 mg sodium, 44.5 g carbohydrate, 1 g fiber, 23.5 g sugar, 4 g protein, Vitamin D: 1%, Calcium: 8%, Iron: 9%, Potassium: 2%
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