Thursday, November 26, 2009

Soy Nog Bread

I am always promising The Husband (@isitvegan) that I will write up and post some of the recipes that he posts about on Twitter. I'm finally resolved to do it, so I'm starting with some Holiday recipes. Hope you enjoy!

I'm not vegan, but I am a vegetarian who limits the amount of dairy I eat. So several years ago when Whitewave began making soy nog it was like a revelation. Why? Well ,it wasn't too long before that the only soy milk available was brown and kind of clumpy and came in those aseptic containers. While it wasn't so gross you couldn't drink it, it certainly wasn't doing anyone any favors. As soon as Silk started becoming mainstream and they started making flavors (like soy nog) a dairy-free corner was turned for sure.

This is a favorite recipe at our house during the Holidays. This is a quick bread that's great for breakfast or an after dinner snack. It also wraps up and freezes well, if you're interested in giving it as a gift. I have NO IDEA where this recipe came from, but I do know it was adapted from a recipe that used real egg nog. So, have I changed it enough to call it my own? Who knows. What I do know is that this is a hit.

2 Eggs (I use the Ener-G Egg Replacer)
1 Cup Sugar
1/2 Cup Melted Margarine
1 Cup Soy Nog
2 tsp rum extract
1 tsp vanilla
21/4 Cup Flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg (plus a little more for sprinkling on top)

Preheat the oven to 350
1. In a small bowl whip up the eggs using a whisk per the box directions.
2. In a large bowl mix together the dry ingredients and whisk together with a fork.
3. In a medium bowl combine the wet ingredients.
4. Slowly pour the wet ingredients into the dry and mix together with the fork until it's just mixed. A few lumps are okay.
5. Pour into a greased 9x5 loaf pan (or 3 or 4 of those tiny loaf pans).
6. Sprinkle nutmeg on the top. and bake the large pan for 45 - 50 mins. (the small pans for about 25 mins)


Holly said...

Yum this looks good. I think I will replace half the flour with whole wheat flour... I wonder how that would be.

Melissa said...

I think that would work. I've never strayed away from the all purpose white flour on this recipe. My only suggestion would be to maybe up the margarine by a TBS or 2.