Remember how sad I was about the nog nuisance? Well, if there’s one thing you should know about me, it’s that I’m frugal. I like to think of it as economically responsible, but I’ll admit, I’m borderline excessively thrifty when it comes to stretching my dollar. And it’s not just with my money, but also with my food. I’m the girl who takes home the last bite in a doggy bag. I freeze anything and everything if I think it’ll go bad before I can finish it. All in the name of food preservation.
So I was pretty bummed when my digestive system threw a hissy fit after just 1 cup of soynog. The fact that I couldn’t enjoy such a delicious holiday drink was distressing enough…but to have the rest of the carton still sitting in the fridge…it was mocking me and my poor prudent heart!
What to do? Bake with it!
Eggnog & Raisin Spice Bread (vegan)
[makes 1 loaf or 16 muffins]
Dry ingredients:
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 tbsp cinnamon
- 1 tsp salt
- 1 tsp baking powder
Wet ingredients:
- 3 cups vegan eggnog (either Silk’s soynog or So Delicious’ coconut milk nog)
- 2 tbsp chia seeds
- 3/4 cup raisins
- 1/2 banana
Mix dry ingredients and wet ingredients together separately and then add them together. Let the batter sit a bit to give the chia seeds time to gel.
I made two batches because I couldn’t decide if I wanted it in loaf form or as muffins. I figured why not try both, since I had enough nog.
The batter is thick thick thick, so don’t worry if you make this and freak out that it’s too dense. I mean, they are dense, but they are also perfect.
The only difference between the muffins and bread worth noting is the cooking time – 22 minutes for the muffins (which are actually much more like cupcakes) and 35 minutes for the bread (both at 350 degrees).
As they bake, they poof up a bit and smell ahhhh-maaaa-zing.
The poof goes down some as they cool (because the recipe is vegan, the chia seeds replace eggs as a binding agent, but they can’t act as a leavening agent, so that’s why they aren’t as fluffy as traditional baked goods).
Hot damn.
These are so gooey and yummy. The muffins could easily be frosted and served as a dessert, while the bread would be an amazing treat for a holiday brunch.
When you toast the bread, it gets crispy around the edges and the raisins gush in your mouth. And because the soynog brings so much moisture, I didn’t even want to top it with a spread. That said, a vegan butter like Earth Balance or some kind of nut butter would probably be exceptional.
Best of all, since the nog is buffered by other ingredients, it doesn’t seem to affect my stomach the way it did when I sipped guzzled it plain. I’m so excited! Now I can enjoy it’s flavor plus I managed to avoid wasting the beverage that caused me such GI upset when consumed solo.
I hope you try it!
i hate egg nog, but im the same as you, im so frugal especially when it comes to food.
I hate egg nog. But im the same as you, im incredibly frugal especially when it comes to food.
These look great – way to use up that soynog! I get so stressed about things expiring before I use them and wasting the money I spent. They look like they’d taste like soda bread.
Oh my…the texture of this bread look fabulous!!! No more crumbs! Want to eat this whole loaf now.
that looks devine – soynog in baking sounds delicious!
The entire bread looks so delicious! It’s always sad when you realize you can’t eat something that tastes so delicious! That’s wonderful that you found another way of using the soynog!
i’m totally making this!! YUM.
oh, but you forgot to mention how hot to make the oven? 350? 400?
ooo, good catch. 350 degrees.
This sounds incredible! 🙂 Plump, juicy raisins in baked goods=the best!
I have to try this!
Glad you got to enjoy the nog somehow! These look so dense and seasonal!
I love how dense this looks!
I hate wasting food too, especially fresh produce. However, I keep on getting onions in our veg box which we rarely eat so have loads sitting there waiting for a purpose in life. Actually, I could make chutney with them! Genius.
I’m loving how dense the bread and muffins look. Adding the recipe(s) to my long list of other bookmarked ones. xxx
That bread looks insanely delicious! I would try it, but I’m soy intolerant… I wonder if there’s an almond milk “egg nog”
I love the thick thick dense nature of this. Perfect!! When we go to Aruba, they make a local bread that’s not really bread and it’s not quite bread pudding…but it looks EXACTLY like this. I can send you a picture. And I’ve been trying to figure out how to make something so dense! And I can guarantee you their version is not vegan or made with chia seeds…probably tons of butter and cream…thank you for sharing your recipe!
I really need to try one of your bread recipes ASAP! I have 2 very ripe bananas that I need to use before the end of the week. And I’m with you on being “thrifty”. I absolutely hate wasting food. I’ll find some way to use it. 🙂
This is an awesome recipe. It reminds me of panetonne.
Also so delicious now makes a coconut nog, if you can tolerate coconut.
Hold up..does your cutting board actually say Hungry Hungry Hippie?? too cute!
Question: Can I sub soy flour for all purpose? If so, is it the same measurements? (1 cup AP = 1 cup soy?!)
Love eggnog! I can only imagine how delicious this is! Perfect to bake for a holiday gift!
That looks so moist and delicious! I need to get me some chia seeds! And eggnog. And sugar. And…
there’s coconut nog by so delicious. check it out!
ive got my eye out for the coconut nog. i have heard good things about it, so I’m hoping it wont cause the GI upset that the soynog did. should be ok though.
yup! present from my sis – so cute right???
ive never worked with soy flour so i dont actually know leila. sorry!! [if i had to guess, the substitutions for flour should be the same]
maybe rum too?? i just think of rum when i think of aruba for some reason…
http://www.loveveggiesandyoga.com/2011/05/sliding-down.html
there’s a pic of the bread pudding I love down there in that post.
your loaf has an uncanny resemblance…and yes, I think I should spike it with rum 🙂
I most definitely will be trying this! I actually just won some coupons for So Delicious so this would be the perfect thing to use them for. It does look super dense, but really great. Almost like bread puddingy.
Such a creative use of the nog! Sounds delicious.
French onion soup will use up your onions! You start with like six cups of onions or something insane… Or one of those baked onion rings recipes ive seen on the web-
dude, I am so obsessively frugal it’s embarrassing. Money+ food totally with ya! I hate it cos my partner is SUCH a food waster, he drives me MAD. Yummo, love the look of your baking 🙂
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Thank you for this recipe! I have been implementing a low Fodmap diet and was browsing for a good vegan holiday bread recipe Nd came across this. I LOVE the muffins and their subtle eggnog flavor. I added frozen blueberries instead of raisins and used flax instead of China because that’s what I had on hand they still turned out great. It was also my first time baking vegan. You have inspired me to reduce my carbon footprint by implementing more vegan and veggie meals 🙂 thank you for the inspiration
yay!! thats awesome! glad you liked the recipe 🙂