Fluffy Vegan Egg Bread (No Bread Maker Needed)

April 15, 2020


By: Jasmine Briones 

Learn how to make this fluffy vegan egg bread with just seven simple ingredients. It’s not only a breeze to make, but this bread packs a delicious flavor the whole family will love.

A cut loa f of fluffy vegan egg bread on a marble board with vegan butter and a butter knife

You may be asking yourself, “how do you make egg bread vegan?” The truth is, this is way simpler than you may think. Instead of using eggs from a chicken, we are using a “flax egg,” which is essentially just ground flaxseeds mixed with water. This creates a viscous mixture that binds the dough just like an egg would.

The beauty of this fluffy vegan egg bread recipe is that it does not require a bread maker, or any other fancy equipment!

Ingredients to make vegan egg bread on a white background

So what do we need to make this bread? Let’s break it down:

  • Almond Milk – We prefer using almond milk for this recipe, but you can also use oat, soy, or whatever dairy-free milk you have/prefer. Just make sure it’s unsweetened!
  • Sugar – Sugar in this recipe is essential because it helps activate the yeast. We prefer to use organic cane sugar, but conventional sugar would work perfectly as well. If you’d like to use coconut sugar, it should work as well (we haven’t tested), but the taste and appearance may look different.
  • Active Dry Yeast – Not to be confused with instant yeast, active dry yeast typically comes in small single-serve packets, but can also be bought in larger quantities.
  • Flax Egg – I mentioned this earlier in the post, but to create a flax egg, combine 1 part water with three parts flaxseed meal, mix, and let sit for 10 minutes. This will form a goopy binder that acts as an egg would in baking.
  • Vegan Butter – We like to use Earth Balance sticks, but Miyoko’s also has a great vegan butter. Just make sure it’s at room temperature for this recipe.
  • All-Purpose Flour – For this recipe, you can use all-purpose flour or bread flour. We like to use Bob’s Red Mill unbleached flour.
  • Salt – Because every good loaf of bread has some salt in it.
Fluffy vegan egg bread before and after in bread pan

This recipe is inspired by the egg bread my mom used to make for us growing up. I remember always fighting over the butt-end of the loaf with my Dad—oh, the memories ????. This vegan egg bread tastes EXACTLY as I remember, which goes to show it really never needed eggs in it in the first place.

slices of fluffy vegan egg bread on a marble board with vegan butter and a butter knife

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A cut loaf of fluffy vegan egg bread on a marble board with vegan butter and a butter knife

Fluffy Vegan Egg Bread (No Bread Maker Needed)

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 2 hours 20 minutes
  • Yield: 1 loaf of bread
  • Diet: Vegan


Learn how to make this fluffy vegan egg bread with just seven simple ingredients. It’s not only a breeze to make, but this bread packs a delicious flavor the whole family will love.


  • 2 flax eggs (2 tablespoons flaxseed meal + 4 tablespoons water)
  • 3/4 cup lukewarm unsweetened almond milk (or an unsweetened plant-based milk of your choice)
  • 4 tablespoons organic cane sugar, divided *
  • 1 packet (2 1/4 tsp) active dry yeast
  • 3 tablespoons softened room temperature vegan butter (we used Earth Balance)
  • 1 teaspoon salt
  • 3 cups (360g) all purpose flour (or bread flour)


  1. Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
  2. In a medium bowl, mix together the warm almond milk and 1 tablespoon of the sugar. Sprinkle the yeast on top and then give it another quick mix. Set it aside for 5-10 minutes to allow the yeast to proof. It should grow and become foamy.
  3. Once foamy, transfer the yeast to a large bowl along with the prepared flax egg, remaining sugar, vegan butter and salt. Mix together until uniform. Add in half of the flour, mix that through until well combined, and then mix in the remaining flour until a dough has formed.
  4. Generously flour a clean work surface and transfer the dough onto it, along with a sprinkle of flour on top. Knead the dough until it is smooth and elastic, about 10 minutes, sprinkling over additional flour as needed if it is still sticky. 
  5. Place the dough in a large greased bowl, flip it over so that the dough is coated, and then cover it loosely with a damp towel. Allow it to rise in a warm place until doubled in size, about 45 minutes. Keep your work surface floured, you are going to need it for a future step.
  6. Lightly grease a 5 cup loaf pan.
  7. Once the dough has risen, punch it down. Shape the dough into a loaf on your work surface, and then place the dough in the prepared pan, covering it again with a damp towel. Allow it to rise in a warm place until doubled in size, or about 45 minutes.
  8. Preheat the oven to 350°F. Uncover the dough and place it into the oven for 25-30 minutes, or until the loaf is golden brown.
  9. Remove the bread from the oven and allow it to cool for 10 minutes in the pan. Remove the loaf from the pan and transfer it to a cooling rack to cool completely before slicing. If you would like, you can brush the loaf with some melted vegan butter or oil so that it is nice and shiny, as pictured. Slice and enjoy! 


  • This bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month, we suggest slicing it before freezing and then toasting the frozen slices when needed. 
  • Prep Time: 1 hour 50 minutes
  • Cook Time: 30 minutes
  • Category: Bread, Baked Goods
  • Method: Oven

Keywords: Bread, Baked Goods, Vegan Egg, Egg Bread, Fluffy Bread, Vegan, No Bread Maker

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Courtney Haeflinger says:

    Can you use gluten free bread?

  2. Courtney Haeflinger says:

    Sorry, I mean gluten free flour

    • Chris Petrellese says:

      We haven’t tested it, but from our experience using Bob’s Red Mill 1:1 GF flour, it could work but just be denser.

  3. Tina says:

    What a comforting treat this bread at this time! I saw the picture of it and knew I had to try it. It does take some time to make but it is well worth it. My husband and I sat eating toast made with this bread last night, watching Little Fires Everywhere on Hulu and everything seemed right with the world for a bit. Thank you for sharing your recipes and your talents!

  4. Mary says:

    Made this bread, it was really easy thank you! Only change I made was reducing the sugar amount to 3 tablespoons total (1 for yeast and 2 for dough). Turned out fabulous!

  5. Zarah says:

    Would a chia egg work instead of flax seed egg?

  6. Grace says:

    This bread is so unbelievably delicious! My entire family is obsessed. The recipe is super easy and my house smells incredible while its baking!

  7. Daniela Betanzo says:

    Hi Jasmine.
    I haven’t been able to find vegan butter lately. Do you think I could substitute it with vegetable oil??

  8. Sharon says:

    I’ve made it twice now. Fluffy, slightly sweet. I adore this bread! Thank you so much.

  9. Mary says:

    I’ve been eyeing this recipe for the last month. I can’t wait to try it out tomorrow!
    Do you think this would work with whole wheat flour?

  10. Tomate says:

    I made this recipe the other day and have been utilizing it in making vegan homemade tofurky and cashew cheese sandwiches for myself and my 80-year-old newly Plant-based mother, as well as other culinary uses. This is a most excellent recipe. Thank you for sharing it.

    I do have questions.

    Is it possible to scale this recipe up for more loaves?

    Would this recipe hold up to raisins/other dried fruit or olives being incorporated in the dough? The previous non-vegan recipe I used was a raisin bread recipe that doubled as plain bread as well.

    Mom said to tell you that she “really loves this bread”. She says it is “sweet, wholesome, flavorful, and has a nice taste. She said it is the best bread she’s ever eaten and that it is better than store-bought”.

    Again, thank you.

  11. Jessica says:

    Absolutely delicious! I made this with 4 tbsp of aquafaba instead of flax, as I had some which needed using up; and reduced the liquid content (added 150ml instead of 180ml of milk) because I’m a bit nervous working with higher hydration doughs. Turned out fluffy, tender and slightly sweet, not dissimilar to milk bread – will be adding to my recipe file!

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