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Vegan Eggnog Ombre Bread

Vegan Eggnog Ombre Bread

Breakfast, Sweets

the blog:

Fluffy and lightly sweetened, this Vegan Eggnog Ombre Bread is a delight to have for breakfast, as a snack or for dessert. It requires less than 10-ingredients and is an absolute joy to make. It would be loved by adults and kids alike!

Vegan Eggnog Ombre Bread

To eat the edges of bread or not?

Growing up, my mom made sure we finish everything on our plate as much as we can. So I always ate the edges of bread until I was in elementary school when I realized my friends often leave out the edges of the sandwiches their parents made for them. I was always a bit surprised already hearing my mom’s voice in the back of my head telling me to finish everything.

On the few occasions when I don’t want to go grocery shopping in Chinatown with my parents, I would stay home for the couple of hours they were gone, playing in the kitchen and enjoying having the house to myself. If there was nothing I really wanted, I would take out the loaf of bread my mom left on our dining table, grab a mini stool and head straight to the kitchen.

Vegan Eggnog Ombre Bread
Vegan Eggnog Ombre Bread

I pulled out the large tub of butter in the back of our fridge (which I had absolutely no clue why my mom bought such a large tub when we hardly used butter at home) and a jar of sugar and started to make butter-sugar toasts (anyone else a fan?). I would lather a thick layer of butter and sprinkle a ton of sugar on top of the toasts, filling an entire tray of them before toasting them in our countertop oven.

Even though they are nothing glamorous, I was always so excited for them especially when the smell of melted butter and sugar filled the entire kitchen. When they were ready, I hardly waited for them to cool down before cutting each slice in half and digging right into them. Of course, the center part was always the best with the most butter and sugar, but I also liked the toasted edges, giving each slice a good balance of flavor and texture.

So, here comes the debate- to eat the edges of bread or not?

Vegan Eggnog Ombre Bread
Vegan Eggnog Ombre Bread

Here is an overview of this Vegan Eggnog Ombre Bread.

Ingredients

Flour: If you do not have all-purpose flour, you can also use bread flour. I have not tested the recipe with gluten-free flour, but if gluten-free is needed, you can make this Vegan Eggnog Ombre Bread with Bob Red Mill’s 1:1 gluten-free flour, substituting it with the same weight. Note that the bread might not rise as much as regular dough.

Sugar: To make it refined sugar-free you can use coconut sugar. Note that the color of the bread will be darker if you use coconut sugar. I would not recommend using maple syrup as this would change the over amount of weight ingredients to dry ingredients.
Vegan Eggnog: I used store-bought vegan eggnog but you can also make your own vegan eggnog!

Vegan Butter: I like to use unsalted vegan butter to better control the salt amount, but you can also use salted vegan butter. Leave out the salt in the recipe if you used salted vegan butter.

Natural Vegan Food Coloring: I used blue vegan natural food coloring but you can also use any other colors you want and use food powders like butterfly pea, rose, or a pinch of turmeric.

Vegan Eggnog Ombre Bread

Tips

What should I do if my dough is too wet or not baked through?
This might happen if you did not weigh the ingredients correctly. If this happens to you, add 1 tablespoon of flour at a time until the dough is smooth to knead.

How do I store this eggnog bread? Can I freeze it?
Store the bread in an airtight container or slice them before freezing them. When you are ready to eat the bread, you can either microwave it for about 1 minute until it is soft and warm, or place them in a toaster until the bread is warmed and toasted.

Why is my dough not proofing? Why is the dough not fluffy?
This can be a result of expired yeast or the environment. If you find that the yeast is not activated after you combine it with the warmed vegan eggnog, the yeast may have expired. If your room is too cold, the dough will take a longer time to rise. Place the dough in a warm area in your home to help with the process.

What can I substitute with the natural vegan food coloring?
If you do not have natural vegan food coloring, you can also use food powder like butterfly pea powder, rose petal powder or a pinch of turmeric powder.

If you like this Vegan Eggnog Ombre Bread, you might also like to try:
Vegan Bow-Tie Bread
Vegan Black Sesame Matcha Bread
Vegan Matcha Bread Rolls

I cannot wait for you to try this Vegan Eggnog Ombre Bread! If you do, please tag me on Instagram @_withhelen or leave a comment below letting me know you like it! Happy Baking!

Vegan Eggnog Ombre Bread
Print

Vegan Eggnog Ombre Bread

Fluffy and lightly sweetened, this Vegan Eggnog Ombre Bread is a delight to have for breakfast, as a snack or for dessert. It requires less than 10-ingredients and is an absolute joy to make. It would be loved by adults and kids alike!

  • Author: Helen Au
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 6-8
  • Category: Sweets
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

3g (1 tsp) active dry yeast

180g (~¾ cup) vegan eggnog, warmed

265g (~2 cups + 2 tbsp) all-purpose flour (or bread flour)

50g (¼ cup) cane sugar

¼ tsp fine sea salt

20g (~1 tbsp) unsalted, vegan butter, softened but still cold

Blue natural vegan food coloring

Instructions

  1. Add the flour, sugar and salt to a mixing bowl and combine well. When the yeast is activated, pour the wet ingredients into the dry ingredients. Knead the dough until it is slightly smooth. Add in the softened vegan butter and continue to knead the dough until it is smooth. Cover the bowl with a damp kitchen towel and set it in a warm area in your home until it almost doubles in size, about 30-45 minutes depending on your environment.

  2. Lightly dust a clean surface with some flour. Roll the dough out and divide it into 8 equal pieces, measuring it with a food scale. Place the divided dough back into your bowl and cover it with the damp kitchen towel. This is important in preventing the dough from drying out.

  3. Take one of the dough and add in 1-2 small drops of blue natural vegan food coloring and knead the dough until the color is well incorporated. Place the finished dough on a baking sheet and cover it with a kitchen towel.

  4. Repeat step 4, adding 1 additional drop to each succeeding dough and knead each dough until the colors are well incorporated. Each dough should be slightly darker than the one before it so be careful not to add too much to each dough.

  5. Lightly brush a 4×4 loaf pan with some melted vegan butter or coconut oil. I used this pan here

  6. Once all the dough is ready, roll each dough into about 4 inches long, the size of the loaf pan to be used, in succeeding colors starting from the lightest to the darkest roll. Stack each rolled dough on top of each other. Once done, place the stack of rolled dough into the loaf pan and cover it with the lid provided for 45 minutes, until the dough doubles in size.

  7. While the dough is proofing, preheat the oven to 350F (180C).

  8. When the dough is ready, bake it for 25-30 minutes, until the bread is lightly browned. Remove the loaf pan from the oven and remove the lid. Allow the bread to cool for 10 minutes, before removing it from the pan and allowing it to cool completely before slicing. Enjoy!

Keywords: vegan bread, vegan eggnog, holiday bread, holiday baking

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Share a photo and tag me on Instagram @_withhelen. I can’t wait to see what you’ve made!

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