Try this dairy-free take on our eggnog bread. This vegan-friendly version uses almond milk nog and makes a delicious alternative to traditional eggnog bread.
Last Updated on September 22, 2023 – Originally Posted on October 30, 2016
Thanks to Kim for suggesting almond milk nog as a substitute for regular eggnog in my eggnog bread recipe. She tested the idea and shared the results—many thanks, Kim!
This loaf has a gentle eggnog flavor without any dairy. It toasts beautifully and makes a tender, flavorful sandwich bread or breakfast toast. Because it contains no animal products, it’s suitable for a vegan diet.
Salt in This Recipe
One change from my original eggnog bread is a slightly higher salt level. Early test loaves were a bit too puffy, so I increased the salt to 1½ teaspoons. That small adjustment improves the texture and gives a more balanced loaf.
If you need dairy- and egg-free hamburger buns, this homemade recipe delivers soft, flavorful buns that hold up well to burgers and toppings. They’re so good you might not want store-bought buns again.
Making Dairy-Free Eggnog Bread in the Bread Machine
This recipe yields a two-pound loaf using the basic cycle with a medium crust.
Follow the ingredient order recommended by your bread machine manual. In my machine I add the liquids first. While many machines suggest adding dried fruit at the “add” beep, I find that adding raisins at the start distributes them more evenly through the loaf.
Check the dough five to ten minutes after kneading begins. Open the lid and make sure the dough forms a smooth, round ball. If it seems too dry, add liquid one teaspoon at a time until the dough looks right. If it’s too wet, add flour one tablespoon at a time.
Dairy-Free Eggnog Bread
Yields one two-pound loaf (about 14 slices).
Ingredients:
- 1 ½ cups Almond Milk Nog (about 355 ml)
- 4 cups bread flour (about 500 g)
- ½ cup raisins (golden raisins, craisins, or dried cranberries also work; about 72.5 g)
- 1 ½ teaspoons salt
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- 1 ¾ teaspoons active dry yeast
Note: Metric conversions are shown where applicable. Nutrition calculation tools may not have an entry for almond milk nog, so calorie and nutrition estimates may be unavailable or approximate.
Instructions
- Use the basic cycle and select a medium crust to make a two-pound loaf.
- Add ingredients to the bread pan in the order your machine recommends. If your machine suggests liquids first, add the almond milk nog, then the oil and other wet ingredients, followed by flour, salt, and yeast.
- Add the raisins at the beginning rather than waiting for the add beep if you prefer them evenly distributed through the loaf.
- Check the dough after five to ten minutes of kneading. It should be a smooth, rounded ball. Adjust liquid or flour by small amounts if necessary.
- Allow the machine to complete its cycle, then remove the loaf and cool on a rack before slicing.
Notes
Once again, this produces a two-pound loaf on the basic setting with a medium crust. The small increase in salt helps control the dough’s rise and improves texture compared to earlier test batches.
All information provided here is for general informational purposes. I am not a certified nutritionist; any nutrition details should be treated as estimates. I aim to be accurate, but figures may vary.